RamenPlay is a collaboration between Singapore’s BreadTalk Group and Sanpou Co. Ltd, whose distinguished name is synonymous with quality ramen for almost 50 years.
At RamenPlay, everyday is considered a "playday" as the restaurant constantly pushes the creative envelope to create new flavours and concepts to enhance your dining experience of enjoying traditional ramen.
Traditional yet modern, it's soul food that is simply irresistible and mouthwatering! RamenPlay is helmed by the real McCoys, Sanpou’s team of Japanese master chefs with more than 40 years of culinary expertise, who serve nothing but the best. They strive to elevate and enhance how you enjoy and experience their ramen.
The stock is irresistibly delicious as it is prepared daily with top grade quality ingredients such as choice cuts of specially-imported soft pork bones, pork sinew and a secret recipe of spices which have been gently simmered for more than 12 hours. The final result? A rich and delicious soup stock that is used in all the ramen dishes.
All rice dishes are cooked using Niigata's koshihikari rice which has earned the name as the No. 1 rice in Japan.
The menu is presented in using a lively magazine style with unique choices to provide you with new and exciting selections. The selections include different ramen soup styles, a variety of rice dishes such as curry rice, ishinabe (stone pot rice), black sesame fried rice, toji sets, as well as a wide range of side dishes and more.
You can expect only fresh hand massaged ramen and heartwarming soup bases.
The new Japanese, French and Chinese cuisine ME@OUE restaurant is a collaboration between OUE and MediaCorp.
Perched on the 19th and top-most floor of OUE Bayfront, you can look forward to spectacular views of the city skyline and the sea. Designed by Norihiko Shinya of established architectural firm Super Potato, the restaurant’s décor and natural light feel is inspired by the beauty of nature.
Helming the restaurant are three prominent chefs, lauded for their culinary skills. One-star Michelin chef Laurent Peugeot, One-star Michelin chef Masayasu Yonemura and celebrity chef Justin Hor will serve up authentic dishes that pay tribute to their individual heritage.
You will be able to tuck into three distinctive world-class cuisines prepared with the highest quality ingredients such as Toro sashimi, cote de boeuf and braised abalone for a dining experience like no other.
Milk Honey is a training centre for cooking demonstrations and culinary courses catering to both corporate and retail clientele. Milk & Honey also operates an upscale food retail space providing selected high-end food items for sale to complement the courses conducted by the training centre.
Milk & Honey is a place for you to learn culinary skills in their cooking studio. Their curriculum includes cooking demos, culinary classes and special classes focusing on nutrition, wine or cheese appreciation. The classes are specially designed to cater to all levels of proficiency, because they believe that cooking has to be fun and done with love. The culinary courses are aligned to their chefs’ specialisation which includes Baking, Western, Mod-Peranakan and Mod-Asian cuisines.
The cooking school features a fully equipped modern kitchen that integrates performance, functionality, environmental concerns, safety and aesthetic considerations. Such essential qualities allow them to bring you an incredible experience. A specially designated space also allows them to host private dining events, parties and conduct courses. The kitchen studio can also be rented out should you wish to use the premises and do your own thing!
Milk & Honey's retail section features selected high-end food products sourced from both local and overseas suppliers to complement the culinary courses conducted. They specialise in herbs & spices, meats, wines and cheeses.
Wah Lok Cantonese Restaurant, one of Singapore’s iconic Cantonese restaurants, has re-opened after a four-month renovation period.
The recent renovations by acclaimed hospitality specialist Hirsch Bedner Associates has resulted in a modern twist on a Chinese courtyard. The interiors features stone walls, dark lacquered arches, high polished marble and stucco-painted screen panels.
Since its opening in 1988, Wah Lok Cantonese Restaurant has continually been applauded as one of Singapore’s finest Cantonese restaurants, winning Singapore Tatler Magazine's "Singapore’s Best Restaurants" since 1991 and "Singapore’s Top Restaurants" by Wine & Dine since 1997.
You can expect mouth watering dishes such as Shark's Fin with Crabmeat wrapped in Egg White, Pan-fried Japanese Scallop with Asparagus as well as Baked Cod with Chef's Sauce in Banana Leaf to name a few. Reserve your table for a chance to savour Wah Lok’s culinary delights.
A Noodle Story, the first and only Singapore-style ramen has opened at Amoy Street Food Center. They are probably the only hawker stall in a food centre that utilises an immersion circulator (scientific lab equipment) to perform precision cooking for their meltingly-tender cha-su at a precise temperature.
Tired of eating noodles that can't seem to get it right? Noodle Story is the right place to head to.
They have noticed, it is hard to get a bowl of delicious noodles if it's not in a cafe or a restaurant and most of them are often too pricey. A Noodle Story created the ultimate noodles dish and spent years of hard work and sweat learning from culinary masters in the best restaurants in the world.
Inspired by modern European techniques and Asian flavours, they were born after much relentless refinement to the recipe. This simple yet complicated dish is specially created to suit the local taste buds.
Also enjoy, their four side dishes to choose from: hot spring egg, Honk Kong-style Wonton, meltingly tender Cha-su and crispy potato-wrapped prawn.
You can finally get delicious gourmet quality noodles without burning a hole in your wallet. They will serve you the ultimate noodles dish which you'll never forget.
Bali Thai provides authentic as well as fusion dishes. They have fantastic curries and many other dishes to please your taste buds.
If you love assertive flavours and dishes redolent of spices and herbs you'll be delighted with their Thai and Indonesian nosh. Complementing the culinary variety is the decor, a blend of bright motifs and colours inspired by the two cultures.
Crystal Jade Culinary Concepts Holding is a diversified Food & Beverage group committed to preserving the rich traditions of Chinese cuisine in contemporary ways. Over the years, Crystal Jade has committed itself to preserving the fine art of Chinese cuisine – offering a unique dining experience with exceptional food quality and excellent customer service in a congenial ambience.
Their fine dining concepts include traditional Cantonese and Teochew cuisine that have been relished for generations. You will also find authentic Korean cuisine and Continental boutique-style cafés as some of their specialty concepts. Among the diverse casual dining options they offer are well-loved items such as Lanzhou La Mian and Shanghai favourites, Cantonese barbecue meat, noodles and congee, Hong Kong Dim Sum as well as bakeries serving international pastries and breads.
Great food and drinks, Paradiso is the perfect place for chill-out and events.
Think “Paradiso” and you will think paradise. Meaning “Heaven” in latin tongue, Paradiso Restaurant & Bar, the sister outlet of Cuba Libre and Nueva Cuba, has a cosy ambience untouched by the stress of city life.
Blending the various paradisal cultures of the nations with coastline along the Mediterranean Sea, Paradiso is conceptualised to romance you with the intense flavours, heavily influenced by the cuisine’s freshness that has an abundance of seafood, grains, beans, herbs and fresh fruits.
The beautiful coastline shared by these 21 countries on the Meditarranean Coast still have still have a lot of wonders to be explored and to indulge in. Enjoy the mouthwatering aromas of Paradiso’s “culinary salsa” as the open kitchen dishes out the best of Mediterranean and Spanish cuisine.
With its charming rustic-chic furnishings and elegant iron-wrought décor, you will fall in love with the reverie of intimacy and relaxation.
The Sofitel So will be opening in July 2013. Experience a subtle blend between French-style living and local culture.
Sofitel's vision of a luxury hotel is to magnify the five senses from the lobby to the spa to make Life Magnifique. You will step into a visually enthralling universe made of designers' caring selections of shapes, fabrics and materials. The floral compositions reveal the contemporary flair of the French art du bouquet.
In the intimacy of your room, you will get to enjoy Sofitel's exclusive bedding concept, an ideal balance between softness and support. This unique sensation of comfort continues with luxurious bedding, bath towels and bathrobes.
Their restaurant will serve local culinary tradition, imaginatively combined with French gastronomy. Their sommeliers will be there to guide you to discover the nuances of grand cru wines.
For creative inspiration and precious help for special events, Sofitel's Inspired Meetings planners, concierges offer expert advice and utmost savoir-faire.
Whether you are travelling for business, leisure, or family fun, you will feel welcomed with exclusive offers and tailored services.
Vivavox Café is dedicated to providing premium quality fusion/western cuisine at mainstream prices in a contemporary and relaxing ambience.
They create a cosy environment that caters to the busy lifestyle of urbanites, where you can relax, connect and rejuvenate with friends and colleagues. With a delectable range of culinary delights Vivavox aims to bring good food and great people together.
Hinode is a new Japanese Izakaya concept restaurant which offers a good range of Japanese cuisine at mouth watering prices.
Hinode which means sunrise in Japanese is the first light of the day where fresh produce give rise to. This is the motto of their restaurant, only using fresh ingredients.
Building upon the modern dining craze in Japan which infuses international cuisine with culinary art, this style of dining has become extremely popular among the cosmopolitan crowd. At Hinode, they excel to cater for those with a discerning taste for quality Japanese food. Hinode tailor-makes food menus to suit the profile of proposed locations and audiences.
The restaurant is also set with accompanying atmospheric effects of sunrise where the sun crosses the horizon. Their extensive menu not only includes standard Japanese Cuisine such as Sushi, Sashimi, Tempura and Kushiyaki but also carries a wide variety of appetizers, served Izakaya style.
Hinode offers an amazing selection of drinks including wines, beers, champagnes, cocktails, sake, shochu and Japanese cocktails.
Nestled amidst 15 acres of lush tropical gardens, Waterfall Cafe is a new dining destination at Shangri-La hotel. Within the eclectic, colonial interiors lies a treasure trove of fresh seasonal produce. Savour healthy yet creative dishes inspired by Mediterranean flavours.
The wine list is unlike any other. Embark on a journey across the Mediterranean from the South of Spain to the coast of Lebanon. Or indulge in an extensive collection of sherries and grappas. For coffee lovers, baristas are trained to pull the perfect shot of Illy brew throughout the day.
An exclusive private dining room fitted with a show kitchen is an ideal venue for cozy dinner parties, informal gatherings or culinary workshops.
Discover their signature dishes such as the fresh succulent Atlantic cod with barle risotto, pequillo peppers, Vadoucan emulsion or the crispy pancake, made from chickpea flour, topped with spicy tomato coulis, flavourful roasted vegetables, fresh herb salad and pesto.
Level One Shangri-La Hotel, Garden Wing, 22 Orange Grove Road
Jin Shan is Marina Bay Sands newest restaurant to open. Step into a world where culinary art reaches its peak in austere Asian fashion. Savour international Chinese cuisine prepared by world-class chefs. Featuring a delicate spread of authentic Cantonese, Hunan and Sichuan dishes.
You’ll find a different interior for every appetite: the main dining hall, for roundtable celebrations, the lantern room; offers a unique ambience for a semi-private dining, four VIP rooms; Orchid, Plum Blossom, Bamboo and Chrysanthemum, tastefully designed and accented for times, when privacy is a must and finally Garden pavilion; for dining in hushed Chinese pavilions to the gentle sounds of water trickling by under the quiet moonlight.
Dressing Jin Shan’s walls are original artworks by famed Chinese painter, Professor Lin Xiang Xiong. Depicting scenes of Kampong village community in bold calligraphy brush strokes.
Master Chef Huang Ching Biao, with 43 years of experience, is one of the most highly regarded Chinese chefs in the world. Having personally served in Taiwan presidential kitchen for royalty, presidents, high-ranking officials and the elite.
On the menu: Jin Shan Prosperity bowl: an exquisite arrangement of the finest ingredients including abalone shark’s cartilage and premium fish maw served in a crafted jade bowl. Superior sharks fin with Sharks bone soup: The shark’s fin quality is defined by the character of its fins, which need to be thick, golden and translucent. Double-boiled Bird’s nest in coconut: a nourishing tradition. High-quality bird’s nest double-boiled for flavor and served in a young coconut husk.
L1-05 Hotel Lobby, Tower 2 Marina Bay Sands Hotel, 1 Bayfront Avenue
The Noodee Box, is a brand new concept by Lam's Culinary, featuring Springy Dry Ramen Noodles packed in cute American-style takeaway boxes for easy carry outs.
Have your noodles wherever you like, whenever you want!
Whether you are a novice to cookery or a budding culinary extraordinaire looking for a breakthrough, sam.leong@forest cooking school welcomes you with open arms.
A veteran of the culinary trade and Singapore’s answer to a local celebrity chef, Sam Leong’s claim to fame is his expertise in infusing traditional Chinese cuisine with a modern touch. Culinary instructor and cookbook author Forest Leong grew up in Thailand, spending her childhood in the kitchen assisting her father, a traditional Thai cuisine chef. Her culinary passion and talent found her training at Thailand Tourism Board & Institution, and led her to a successful career at some of Thailand’s finest hotels.
Sam Leong is no stranger to the media as 26 years of culinary expertise and innovation has honed him to be Singapore’s very own celebrity chef. Having been trained in culinary arts by his father, a Malaysian Chef well known for his shark’s fin dishes, Chef Leong has come a long way. From becoming the executive chef of Jiang Nan Chun at Four Seasons Hotel at the age of 28 to being appointed as the director of kitchens/corporate chef for the Tung Lok Group, Chef Leong has also collected multiple accolades. A trend-setter in modern Chinese Cuisine, Sam has represented Singapore at some of the world’s prestigious culinary events, including the annual James Beard Foundation Awards (1999); Friends of James Beard Gala Dinner (2000); Master of Food & Wine, Australia (2002); Annual St Moritz Gourmet Festival, Switzerland (2002); and the Flavours of Asia event at Napa Valley, California (2004).
His list of accolades includes being named Best Asian Ethnic Chef of the Year at World Gourmet Summit Awards of Excellence in 2001, 2002 and 2004 and Executive Chef of the Year and Chef of the Year in 2005. He was also named Chef of the Year at the Hospitality Asia Platinum Award (HAPA) in 2006 and 2007. In 2008, Chef Leong was awarded the Five Star Diamond Award and was recognised as one of the finest chefs worldwide in the American Academy of Hospitality Sciences and another award in 2009 – Asian Cuisine Chef of the Year “regional” by the World Gourmet Summit, Singapore. Leong has had the honour of serving world famous public figures such as Minister Mentor Lee Kuan Yew, former US presidents George Bush and Bill Clinton, and Queen Elizabeth II of England. He became the first Singaporean chef to join Singapore Airline’s International Culinary Panel of world-renowned chefs. In that same year, he made his first appearance on Singapore television, in a Chinese language cooking programme, King of the Kitchens. A year later, he was invited to be chef-mentor for a television cooking competition, Star Chefs 1 in 2006, Star Chef 2 in 2007 and Good Food Fun Cook in 2008. His success progressed into the publishing world when he released his cookbook A Wok Through Time, followed by Sensations, and A Taste of Home.
Now, the father of two is expanding his portfolio to being a culinary educator, mentor, consultant, in addition to being an occasional and exclusive guest chef. Having collated a long list of accomplishments, Chef Leong will spend Mondays to Thursdays touring the world with his wife, Forest while performing the role of a food consultant and guest chef. On Fridays to Sundays, Chef Leong will spend quality time with his wife Forest, and students of sam.leong@forest indulging in culinary action and discussion. Inspired by Forest’s passion for teaching, Chef Leong hopes to impart to novices and trained chefs alike not only the skills of innovative cooking but also the essence of food and hospitality.
Fret not if you have no clue as to how to steam rice, nothing is ever too basic at their school. They believe in building relationships with students and ensuring they get the best out of their time here. Lessons are not just about learning how to hold a knife or what might be the best way to prepare pad Thai and they most certainly do not hope that you come just because you have paid your fees.
We fervently believe in making cookery fun for their exclusive classes which are limited to 20 students at a time. Never feel afraid to pose a question in their class for they approach all levels of students with an open mind. Engaging in mentorship that builds strong relationships, they treat their students as friends and hope to give back to society with the years of culinary knowledge and experience they have accumulated.
To spread their culinary passion to the world and see the rewards you could reap, bring them joy. Befriend them at sam.leong@forest cooking school and spread your wings. The sky is your limit!
Wisps of fresh ramen, Swimming in miso cloud of Soybean aged like wine.
Broth patiently brews, Fifteen hours from pork bones. A beautiful soup.
Shin-Sapporo Ramen brings the strong Japanese tradition and cultural heritage to Singaporeans in one bowl of soup, which gives soul-comfort when you eat it. A lot of heart goes into the preparation of each bowl. Their miso blend is made with a traditional mix of fermented soybean pastes. Their base broth is made from slow-cooked, roasted pork bones, carefully simmered for about fifteen hours in order to extract the essence which gives the broth its rich distinguished flavor. Their noodles are made fresh daily with the latest machines from Japan. Topped with sweet corn, each bowl of hearty soup is a warming symphony of fresh ingredients imported from the Land of the Rising Sun, following an age old recipe, executed in deliberate fashion. Opening soon at Century Square, Tampines Mall!
At Shin-Sapporo, you witness part of the elaborate ramen-making process, as they are the only ramen house with a show kitchen for their noodle-making. Like anything traditionally Japanese, the elegant simplicity of their soups belies the laborious process of noodle-making. Creating consistent ramen is both an art and a discipline in itself; each batch uniform in length, texture and thickness, made specifically to suit its own particular soup base. The richer the broth, the thinner the ramen noodles - so that the noodles retain that scrumptious bite and do not absorb too much rich broth. Each combination of broth and noodle is a savory balance, a comforting mouthful of textures, an elegant temperance of tastes.
In every bowl of Shin-Sapporo Ramen, you will find
... a consistent smoothness of Miso broth,
... a consistent texture of Ramen noodles,
... a consistent richness in Japanese tradition.
Every bowl, a whole lot of effort for the preparation of a meal that comforts.
Every bowl, a whole lot of heart for a little taste of Japanese culinary heritage.
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