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Gyu & Tori at Paragon is a speciality purveyor of premium A4 Miyazaki Wagyu Beef and top-grade chickens that are reared without antibiotics or hormones.
Indulge in their Signature A4 Sukiyaki Beef Bowl and freshly roasted chickens with a choice of home-made sauce such as Spicy Piri-piri, Shoyu Teriyaki or Gourmet Gravy.
Their customers also love their Wagyu Burger, AUS Wagyu with Japanese Udon and the decadent A4 Katsu Sandwich which is a Wagyu fillet steak coated in breadcrumbs, deep-fried and paired with toasted milk bread and homemade Tonkatsu sauce.
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CULINARY |
15 February 2019 |
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The newly-opened Teppan Works on Tras Street is an authentic Teppanyaki restaurant offering a selection of high quality Wagyu beef at reasonable prices.
Enjoy a tantalizing experience with Teppan Works' selection of succulent wagyu cuts prepared by their chefs from Japan.
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At Aburiya, you will embark on a real Japanese Wagyu beef journey in more ways than one. Presenting to their customers a unique experience with two specially curated concepts – Aburiya Japanese Wagyu Yakiniku and The Container Wagyu Tapas & Bar are both located on Boat Quay, right next to the iconic Singapore River.
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As believers of the “nose to tail” philosophy, the people behind Aburiya and The Container respectfully ensure that they use all the cuts of the Japanese Wagyu beef which they import to Singapore from their partner farmers, to minimise wastage and also to showcase the various unique cuts of the beef.
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At Aburiya, they pride ourselves in delivering the perfect yakiniku experience.
They also import their own ‘bincho’, also known as ‘white charcoal’, from their own source. A Japanese tradition for yakiniku, grilling Japanese wagyu over ‘white charcoal’ imparts a special flavour to the slices of wagyu beef.
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Tel: +65 6532 0365 Email: boatquay@aburiya.com.sg
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CULINARY |
25 November 2016 |
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Newly launched in Telok Ayer, Yakiniku-Oh Goen is a new 50-seat restaurant which offers an extensive range of more than 30 cuts of the Grade A3 Hokkaido wagyu beef.
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They carry rarer beef cuts such as tongue ($12), chateaubriand ($48) and top blade ($32). These cuts vary daily. Many of the ingredients are freshly air-flown from Hokkaido, Japan.
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CULINARY |
18 February 2015 |
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Violet Herbs is a new age semi-formal fine dining restaurant located in Singapore’s well known business district, Tanjong Pagar.
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Violet Herbs stands true to providing authentic Modern European taste. They differentiate themselves by an extensive use of herbs in all of their food and signature cocktails. A newly opened restaurant, they reflect a sense of novelty, seeking to provide you with a bit of something new, striking a dash of curiosity and interest.
Serving Modern European cuisines, you will get to experience the finest of French and Italian dishes right here in Asia. The menu features delectable and innovative dishes such as Foie Gras Mousse, Marinated Red Miso Cod and Sous Vide 48 Hours Wagyu Beef Cheek using the freshest of ingredients.
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Violet Herbs houses a 2-storey, 70 seater restaurant where the interior design surrounds the theme of comfort and elegance.
Feel like a royal without having to be too classy in their purple themed ground floor. Or, unwind yourselves in a more naturesque vibe and experience simplicity in their very own nature themed second floor. Explore their very own herb garden too, featuring up to 20 different kinds of herbs that are grown with extra love and care.
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