Bincho at Min Jiang delivers the same authentic Japanese yakitori experience to Dempsey Road, in a contemporary industrial-chic hideaway at Dempsey Road. Like its flagship venue at Tiong Bahru, the restaurant is tucked away behind decades-old Cantonese restaurant, Min Jiang by Goodwood Park Hotel.
Step through the hidden entrance amidst beautiful greenery and treat yourself to a cosy, intimate dining experience – starting with its discrete location; an unassuming entrance via a dark black door with frosted glass panels; a charming vaulted roof; copper-hued interiors; with a Japanese folk playlist providing background chatter.
The restaurant offers the same yakitori selection as its outpost in Tiong Bahru, as well as a selection of luxurious offerings and seasonal items, only available at Bincho at Min Jiang.
Set in the lush flora of Dempsey Hill, the 40-seater restaurant occupies the 1000 square foot space of the monochrome one-story colonial building. Situated away from the main cluster, the restaurant provides a tranquil escape away from the bustling lifestyle and dining enclave of Dempsey, complete with a beautiful green picturesque backdrop.
Following his success at running Bincho at Hua Bee, the new Bincho at Min Jiang will be helmed by Executive Chef Asai Masashi, who hails from the HyÅgo Prefecture in Japan. Formerly of the prestigious Abeno Tsuji Culinary Institute, Asai-san spent thirteen years of his career refining his skills at various dining destinations in HyÅgo, Osaka, and Kyoto.
Growing up in the HyÅgo Prefecture, surrounded by pristine produce from the land and sea, Asai-san developed an appreciation for exquisite, seasonal ingredients from a young age. Holding these ingredients in high regard, he thoughtfully curates his menu according to the 24 micro seasons in the Japanese calendar, showcasing the best ingredients each season has to offer.
With more than 30 years of experience under his belt, Chef Asai Masashi understands the importance of precision execution over simple ingredients and continues to masterfully shares his philosophy of Japanese grilling to Bincho at Min Jiang.
True to the restaurant’s name ‘Bincho’, synonymous to the famed Japanese white charcoal Bincho-tan, the restaurant offers a selection of Yakitori grilled to perfection over an open fire. The signature Yakitori Platter features various part of the chicken, where no protein is left out, from the chicken thigh, breast, neck, wing, skin to its tail, heart, liver, gizzard, and cocks comb.
Another note-worthy dish Chef Asai created for the new restaurant is the Uni Shabu Shabu, featuring a luxurious ‘Uni broth’ made from fresh Sea Urchin. The creamy, cloudy dashi-based broth boasts a light orange colour and a distinct aromatic fragrance. Originated first in Osaka, Japan, the Uni Shabu Shabu set features the broth served in a personal sized hot-pot, a spread of air-flown seasonal seafood items (eg Oyster, Crab, Abalone, Prawn), seasonal vegetables and sashimi-grade Sea Urchin.
Guests may enjoy the fresh seafood shabu-shabu style over the simmering broth. To complete the dish, the server uses remaining soup broth in the hotpot to prepare an umami-rich Uni Porridge using Yumepirika rice, spring onions and other condiments like kizami nori (seaweed) and shichimi (seven-spiced powder). The rich, creamy and comforting Japanese porridge is topped with fresh uni.
On Bincho’s grilled menu is Yasai Maki (translated as Vegetable Rolls), a type of meat rolls featuring thinly sliced pork or beef, wrapped around seasonal vegetables, skewered and grilled. The range of Yasai Maki features an extensive list of seasonally available vegetables like Japanese long yam, young corn and mushroom amongst others. Grilled over the Bincho-tan charcoal, these skewers offer a wonderful mix of textures and flavors, with each meat roll paired with its own complementing sauce.
A partnership with Unlisted Collection; Zén is the sister restaurant to 3-Michelin star Frantzén in Stockholm. Their tasting menu is carefully curated and based on both local and world-class delicacies. Guest can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.
Their fixed menu is priced at SGD 450++ per guest excluding a choice of beverages. Beverage pairing, alcoholic and non-alcoholic is available. Zén is set to open on 21 November.
Basque Country is a region that straddles the westernmost Pyrenees in adjacent parts of northern Spain and southwestern France.
Welcome to Basque Kitchen by Aitor where Chef Aitor presents a slice of his heritage. Expect reinterpreted Basque dishes that reflect Chef Aitor’s personality, in warm and welcoming surroundings, with Spanish wines aplenty.
Wander up the side entrance of Meat Smith at Little India and you'll find a little bar known as 'Rogue Trader'.
With colonial Indian accents, this sophisticated gem welcomes thirsty travellers and restaurant patrons alike. Think tea time and tonics, think adventure tales and spice trade; all while embracing the ingredients readily available in the area.
The casual 50-seater wine and bistro bar redefines an approachable concept to the charming world of wines. Winederlust strives to explore the synergic combination of fine wine and good food to create a seamless, enjoyable and inviting dining experience at friendly prices. Wine amateurs or connoisseurs alike should be able to savour and appreciate the wine and food at Winederlust.
Formerly housed within the New Majestic Hotel, the award-winning Majestic Restaurant has found a new home at Marina One located within the prestigious Marina Bay financial district.
Established since January 2006, the award-winning Majestic Restaurant under the umbrella of Unlisted Collection features contemporary Chinese cuisine helmed by internationally renowned, award-winning owner-Chef Yong Bing Ngen.
Handmade dim sum will be served every afternoon for lunch and guests can still look forward to their signature items including wasabi prawns, stewed lobster noodles and Peking duck. A perfect venue for business entertainment and all other occasions.
The cuisine is contemporary Chinese cuisine served on individual plating. Chef’s specialties include the Combination platter of crispy wasabi prawn, pan seared foie gras, Peking duck and organic greens, Stewed noodles with Boston lobster, ginger and scallion, Pan seared fillet of U.S ribeye in sesame sauce and Korean kimchi, Claypot rice with kampong chicken and Chilled ‘Mao Shan Wang’ durian with gula Malacca.
The restaurant also has a wide selection of wines to compliment the delectable cuisine it serves.
Join Meat Smith on their exploration of all things fire, smoke, char and the essence of the barbeque culture in their new location - 21 Campbell Lane.
An eclectic mix of Indian spice and @meatsmith_sg grunge, Meat Smith Little India is American barbecue from the south, with an accent of Indian flavour.
With its colourful façade and street artwork, Meat Smith Little India fits in perfectly at its home, on Campbell Lane, Little India.
The concept originated from the Wanderlust Hotel, as a pop up taking over the space formerly known as Cocotte. The kitchen helmed by Chef Andrew Baldus, of Meat Smith on Telok Ayer, who created a masterful menu combining the technique of slow cooking and barbecue, with his interpretation of Indian spice, rubs and sauces.
Opening on 30th May and situated within the ever quirky Wanderlust Hotel, Audace (short for Audacity) serves as an invitation to discover new taste experiences that push boundaries and is the brainchild of Michelin Star awarded Chef Jeremy Gillon from Le Montana in the French Alps.
The restaurant and bar will serve up sensational French Bistro fare with a contemporary touch, providing guests with a different dining experience from breakfast through to dinner.
While Jeremy's cuisine is identifiably French, his passion for travel has imbued his dishes with influences he has derived from eating and cooking around the globe.