• Bar Cicheti
    Bar Cicheti
    21 FEB ~ 6 MAR
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    Bar Cicheti

    • Genmaishu x Tagliolini

    • Mizore Moyou x Cacio e Pepe

    • Bar Cicheti

    Category
    Italian
    Introduction
    Bar Cicheti opened its doors in 2018 and focuses strongly on Handmade Pastas and cult Natural wines.
    Sommelier
    RESTAURANT JAG_Chef
    Ronald Kamiyama
    Ronald is a pioneer in the F&B community with experience in Bar Boulud and Babbo in New York, Mozza in Marina Bay Sands and 3 Michelin star L’Effervescence in Tokyo.
    Phone number
    6789-9801
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  • béni
    béni
    21 FEB ~ 5 MAR
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    béni

    • Genmaishu x Ezo Awabi Liver / Red wine

      Genmaishu x Ezo Awabi Liver / Red wine

    • Mutsu Hassen Pink Label Ginjo (Pure/ Pasteurized) x Amadai Trompette / Lobster / Shogoin turnip

      Mutsu Hassen Pink Label Ginjo (Pure/ Pasteurized) x Amadai Trompette / Lobster / Shogoin turnip

    • béni

      béni

    Category
    French
    Introduction
    ”Japanese reinterpretation of authentic French cuisine with Chef’s Table Experience”. béni was awarded Michelin star award in 2016, and has retained the star since. béni hopes to achieve 2 stars this year. béni aims to share the blessings of a genuinely delightful food and drink, combined with impeccable service. The exclusive fine-dining establishment integrates French fine dining cuisine and Japanese produce including the Yonezawa A5 Wagyu Beef from Yamagata prefecture. Guests are brought on an intimate and indulgent gastronomic journey through a series of courses featuring the best of the four seasons served by Executive Chef, Kenji Yamanaka.
    Head Chef
    béni_Head Chef
    Kenji Yamanaka
    Chef Yamanaka graduated in 1996 from the L'École Technique Hôtelière Tsuji Château de l’Éclair in Liergues, France. He has since built up a formidable gamut of experience with his passion for authentic French cuisines - with a portfolio that includes three-star Michelin restaurants Georges Blanc in Vonnas, France, and L’Osier, where he worked closely with Chef de Cuisine Jacques Borie (who holds the title of Un des Meilleurs Ouvriers de France, usually shortened to MOF), in Ginza, Tokyo; as well as two years at Ritz-Carlton Tokyo’s Azure 45, an upscale fine-dining venue offering authentic French cuisine. He is also chef-owner of a year-old establishment in Tsukuda, Tokyo, before heading the culinary team at BÉNI. His specialty lies in the preparation of meat dishes - in particular, Wagyu and seafood.
    Phone number
    9159-3177
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  • DIAMOND KITCHEN
    DIAMOND KITCHEN
    21 FEB ~ 6 MAR
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    DIAMOND KITCHEN

    • Momokawa Junmai Sake x Gan Xiang Crabs

      Momokawa Junmai Sake x Gan Xiang Crabs

    • Sanzen Junmai Daiginjo Omachi 50 x Imperial Lala Bee Hoon

      Sanzen Junmai Daiginjo Omachi 50 x Imperial Lala Bee Hoon

    • DIAMOND KITCHEN

    Category
    Chinese Seafood
    Introduction
    Diamond Kitchen is a Chinese seafood restaurant providing tasty live seafood, coupled with a mouthwatering array of Chinese cuisine – generally Cantonese, but with a tinge of Teochew and other cooking styles. We pride ourselves on serving up dishes in a delicious homecooked style for the entire family, in a cosy, comfortable ambience.
    Owner
    DIAMOND KITCHEN chef/owner
    Lambert Chen
    With over a decade of experience in the F&B industry, venturing into both Oriental and Japanese cuisine. Lambert dedicates his efforts into studying excellent seafood produces around the region. His love for delicious comfort food allows him to deliver relatable experiences to his customers.
    Phone number
    · The Oasis: 6464-0410
    · Laguna Park: 6448-0629
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  • Fleurette Restaurant
    Fleurette Restaurant
    23 FEB ~ 12 MAR
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    Fleurette Restaurant

    • Keigetsu Junmai Daiginjo Cel24 x Hokkaido Scallop with mushroom xo and finger lime

      Keigetsu Junmai Daiginjo Cel24 x Hokkaido Scallop with mushroom xo and finger lime

    • Kurabito no Jimanzake x Sawara with fried capers and mizuna

      Kurabito no Jimanzake x Sawara with fried capers and mizuna

    • Fleurette Restaurant

    Category
    Modern
    Introduction
    Fleurette is a small counter-seat restaurant at 204 Rangoon Road run by Chef Tariq Helou and his team. Fleurette: a decorative motif in the form of a small flower. The rose is a symbol that our chef holds dear to his heart. The dining experience at Fleurette embodies the restaurant’s namesake by keeping the dining experience unpretentious and intimate. We create an atmosphere akin to dining with your family or close friends. Having Japanese, Chinese and Lebanese origins and as well as being 100% Singaporean, Chef Tariq creates a cuisine that reflects his own personal identity and cultures. Let us take you on a unique journey of a mix in culinary influences between Asian and Western seamlessly blended into a single identity, focusing on the quality of the ingredients.
    Chef/Owner
    Fleurette Restaurant chef/owner
    Tariq Helou
    Having Japanese, Chinese and Lebanese origins and as well as being 100% Singaporean, Chef Tariq creates a cuisine that reflects his own personal identity and cultures. His goal is to take diners on a unique journey of a mix in culinary influences between Asian and Western seamlessly blended into a single identity, focusing on the quality of the ingredients.
    Phone number
    8725-8218
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  • FOC
    FOC Restaurant
    22 FEB ~ 8 MAR
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    FOC Restaurant

    • Akashi-Tai Tokubetsu Honjozo x Cantabrico anchovies on a charcoal brioche

      Akashi-Tai Tokubetsu Honjozo x Cantabrico anchovies on a charcoal brioche

    • Sakari Junmai Ginjo x Grilled scallops with soya caviar

      Sakari Junmai Ginjo x Grilled scallops with soya caviar

    • TOYOBIJIN JUNDOICHIZU JUNMAIGINJO YAMADANISHIKI x Cantabrico anchovies on a charcoal brioche

      TOYOBIJIN JUNDOICHIZU JUNMAIGINJO YAMADANISHIKI x Cantabrico anchovies on a charcoal brioche

    • FOC Restaurant

      FOC Restaurant

    Category
    Spanish Mediterranean
    Introduction
    FOC Restaurant at Hongkong Street brought Barcelona spirit to Singapore back in 2014. It all started of as a collaboration between Michelin star chef Nandu Jubany and local aficionados who wanted to recreate fine and authentic Barcelona flavor in Singapore. Our current culinary team is led by Group Executive Chef Juanjo Carillo, Group executive sous chef Xaviar Palau and Head chef of FOC Tan Wen Rui.
    Chef
    FOC Restaurant chef/owner
    Tan Wen Rui
    Head chef of FOC Hongkong Street. Tan is working with us since our opening days. His knowledge and experience in our culinary team is exceptional. His skills of blending ingredients from the area and various parts of the world makes our dishes suitable for all the palates.
    Sake Brands
    Phone number
    6100-4040
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  • Fukui Singapore
    Fukui Singapore
    21 FEB ~ 5 MAR
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    Fukui Singapore

    • DENSHIN Yuki ~Snow~ x Seasonal Omakase Menu

      DENSHIN Yuki ~Snow~ x Seasonal Omakase Menu

    • KINRYO YUZUSHU x Seasonal Omakase Menu

      KINRYO YUZUSHU x Seasonal Omakase Menu

    • KUBOTA SENJYU x Seasonal Omakase Menu

      KUBOTA SENJYU x Seasonal Omakase Menu

    • Fukui Singapore

      Fukui Singapore

    Category
    Japanese
    Introduction
    Inspired by the coastal prefecture of Fukui A hospitality-driven omakase concept
    Chef
    Fukui Singapore chef/owner
    Nick Pa'an
    With over 20 years of experience specializing in Japanese cuisine, homegrown chef Nick Pa'an was personally trained under Santaro-san, a pioneer in Singapore's Japanese restaurant scene. Intrigued by the attention to detail and seasonality of the cuisine, he can often be seen changing up the menu with ingredients spontaneously, cooking with an intuitive and creative flair.
    Phone number
    6509-0909
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  • Geylang Claypot Rice
    Geylang Claypot Rice
    21 FEB ~ 6 MAR
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    Geylang Claypot Rice

    • Akashi-Tai Tokubetsu Honjozo x Tofu with Prawn

      Akashi-Tai Tokubetsu Honjozo x Tofu with Prawn

    • Akashi-Tai Tokubetsu Honjozo x Salted Egg Squid

      Akashi-Tai Tokubetsu Honjozo x Salted Egg Squid

    • SHO CHIKU BAI KYOTO JUNMAI x Classic Claypot Rice

      SHO CHIKU BAI KYOTO JUNMAI x Classic Claypot Rice

    • Geylang Claypot Rice

      Geylang Claypot Rice

    Category
    Singaporean Food
    Introduction
    Founded over 40 years ago, Geylang Claypot Rice prides itself on upholding the tradition of slow-cooking claypot rice over charcoal fire; a nod to the team’s commitment to retaining the authenticity of flavours as raw rice grains topped with marinated chicken are cooked over gentle flames and served immediately to the customers once it is off the stove. In addition to claypot rice, diners can enjoy a wide array of local zichar dishes – chef’s specialties include Braised Sea Cucumber with Fish Maw, Pumpkin Crayfish, Tofu with Prawn, Pork Rib King and more. Kids’ favourites such as Cereal Prawn, Marmite Chicken and Fu Rong Egg also makes this a family-friendly dining place.
    Chef
    Bryan Leong
    Bryan comes with a wealth of F&B experience having worked in several upscale restaurants in Singapore. More than his dedication in ensuring excellent service standards, Bryan's knowledge in food pairing - especially with sake was further deepened during his time with Hide Yamamoto.
    Phone number
    6744-4574
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  • Hanare by Takayama
    Hanare by Takayama
    14 FEB ~ 25 FEB
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    Hanare by Takayama

    • TATENOKAWA HONRYU KARAKUCHI x Clam Soup

      TATENOKAWA HONRYU KARAKUCHI x Clam Soup

    • TOYOBIJIN ICHIBANMATOI x Dashimaki

      TOYOBIJIN ICHIBANMATOI x Dashimaki

    • Hanare by Takayama

      Hanare by Takayama

    Category
    Casual Japanese
    Introduction
    At Hanare by Takayama, Chef Taro embodies the spirit of a typical Hanare, entertaining and delighting diners with traditional and soulful dishes that highlight seasonality-driven and exquisite ingredients in a welcoming and contemporary approach. Hanare by Takayama shines the spotlight on Kamameshi- a slow-cooked mixed rice dish cooked in a "kama"- a traditional iron pot.
    Chef/Owner
    Taro Takayama chef/owner
    Taro Takayama
    Chef Taro Takayama is a native of Wakayama, near Osaka. He began his career at three-star Michelin restaurants in Osaka, namely Kashiwaya in Senriyama, and Koryu in Kitashinchi. He moved to Singapore in 2013 after an appointment as Master Chef at the residence of the Japanese Ambassador. Having developed a deep appreciation for Singapore’s cultural diversity and local cuisine, Chef Taro stayed in Singapore and became Chef de Cuisine at Mandarin Orchard Singapore. He eventually opened Takayama, that celebrates the authentic flavours and meticulous simplicity of Japanese food at its finest.
    Phone number
    8298-9369
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  • Hashida
    Hashida Sigapore
    22 FEB ~ 6 MAR
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    Hashida Singapore

    • Mizubasho Junmai Daiginjo Sui x Dinner Starter | Quiche King Crab and Japanese Yam with Hokkigai Liver and Turnips in a Rice Sauce, together with Caviar, Sweet Pea, Chrysanthemum Flower and Shiso Flower.

      Mizubasho Junmai Daiginjo Sui x Dinner Starter | Quiche King Crab and Japanese Yam with Hokkigai Liver and Turnips in a Rice Sauce, together with Caviar, Sweet Pea, Chrysanthemum Flower and Shiso Flower.

    • Mizubasho Junmai Daiginjo Sui x Lunch Starter | Pickled Turnips Crown Daisy Vinegar Miso with Sweet Potato, King Oyster and Shimeji Mushroom, topped with a Persimmon Paste, Black Sesame Seeds and Chrysanthemum Petals

      Mizubasho Junmai Daiginjo Sui x Lunch Starter | Pickled Turnips Crown Daisy Vinegar Miso with Sweet Potato, King Oyster and Shimeji Mushroom, topped with a Persimmon Paste, Black Sesame Seeds and Chrysanthemum Petals

    • Mutsu Hassen Pink Label Ginjo (Pure/ Pasteurized) x Tiger Prawn Stuffed with Tamagoyaki, Served Alongside Hotaru-Ika and Herring Roe, dressed in a Tamago Miso and Seabream Dashi Sauce Together with Leek and Satoimo, Topped with Tuna Flakes and Kinome Leaf.

      Mutsu Hassen Pink Label Ginjo (Pure/ Pasteurized) x Tiger Prawn Stuffed with Tamagoyaki, Served Alongside Hotaru-Ika and Herring Roe, dressed in a Tamago Miso and Seabream Dashi Sauce Together with Leek and Satoimo, Topped with Tuna Flakes and Kinome Leaf.

    • Hashida

      Hashida Singapore

    Category
    Japanese (Omakase)
    Introduction
    Since the inception of the first eponymous restaurant at Mandarin Gallery in 2013, Hashida Singapore has established a firm foothold in the local F&B industry with its award-winning traditional Edomae sushi served omakase-style. Its culinary team is led by second-generation celebrity chef Kenjiro 'Hatch' Hashida, whose innovative spirit and exacting standards continually pushes his chefs and diners alike to create and experience new adventures of the palate. In partnership with OUE Restaurants, this latest restaurant and dining concept at Amoy Street will continue to present its diners with the highest form of premium seasonal produce, freshly harvested and flown in directly from Japan.
    Chef/Owner
    Hashida chef/owner
    Chef Kenjiro Hashida (Hatch)
    Master Chef Kenjiro ‘Hatch’ Hashida Affectionately known as ‘Hatch’, Chef Kenjiro Hashida (born on 24th April, 1979) is a graduate of L’Ecole Tsuji Tokyo (Tsuji Culinary Institute), Japan’s top culinary school. Since the tender age of 14, he apprenticed under his influential father, Master Chef Tokio Hashida, who heads one of Japan’s premier sushi restaurants, Hashida Sushi in Tokyo. Chef Hatch draws upon nearly three decades of cooking expertise to create subtly opulent edible artwork that often showcases the authentic flavours and time-honoured traditions of Japan’s haute cuisine. At the new establishment along Amoy Street, he will showcase various techniques and Japanese ingredients culminating in robust contemporary dishes with both regional and international influences.
    Address
    77 Amoy Street
    Phone number
    8129-5336
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  • iggy’s
    iggy’s
    22 FEB ~ 12 MAR
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    iggy’s

    • DENSHIN Yuki ~Snow~ x Hirame : inaniwa, konbu, shiso snow, leche de Tigre.

      DENSHIN Yuki ~Snow~ x Hirame : inaniwa, konbu, shiso snow, leche de Tigre.

    • Sanzen Junmai Daiginjo Omachi 50 x Carabineros red shrimp, rice paper rolled with herbs & flowers.

      Sanzen Junmai Daiginjo Omachi 50 x Carabineros red shrimp, rice paper rolled with herbs & flowers.

    • URAKASUMI ZEN x Sea Urchin, Sponge gourd, Yuba and Seaweed Butter

      URAKASUMI ZEN x Sea Urchin, Sponge gourd, Yuba and Seaweed Butter

    • iggy’s

      iggy’s

    Category
    Contemporary European / Asian Overtones
    Introduction
    Iggy’s is a 32 seat restaurant offers seasonal tasting menus at lunch and dinner with a comprehensive wine programme that focuses in the wines of Burgundy.
    Chef/Owner
    iggy's chef/owner
    Ignatius Chan
    Founder and Owner of Iggy’s also a member of the Oldest wine fraternity in the world - Jurade Des St Emilion.
    Phone number
    6732-2234
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  • IKO restaurant
    IKO restaurant
    21 FEB ~ 6 MAR
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    IKO restaurant

    • KINRYO YUZUSHU x Salmon

      KINRYO YUZUSHU x Salmon

    • Sakari Junmai Ginjo x Tempura soft shell crab

      Sakari Junmai Ginjo x Tempura soft shell crab

    • TOYOBIJIN JUNDOICHIZU JUNMAIGINJO YAMADANISHIKI x Smoked Tuna Pasta

      TOYOBIJIN JUNDOICHIZU JUNMAIGINJO YAMADANISHIKI x Smoked Tuna Pasta

    • IKO restaurant

      IKO restaurant

    Category
    Modern Japanese
    Introduction
    Having overcome trials and tribulations, iKO is reborn. Meaning “let’s go” in everyday Japanese, iKO emerges with renewed resolve to disrupt the dining experience with alluring poise of the geisha. Deep-diving into traditional and authentic Japanese cuisine to fish for fresh inspiration, iKO also yields to the seasons and their glorious produce to inform its menu. iKO’s semordnilap “oki”, meaning ocean in Japanese, is also a key source of seafood served at the transformed restaurant and bar. Pair the mod culinary offerings with funky natural wines and luscious sake. Akin to the crane featured in the establishment’s mural, a symbol of longevity and good fortune in Japanese culture, iKO carries on its legacy after overcoming adversity.
    Owner
    IKO chef/owner
    Lambert Chen
    With over a decade of experience in the F&B industry, venturing into both Oriental and Japanese cuisine. Lambert dedicates his efforts into studying excellent seafood produces around the region. His love for delicious comfort food allows him to deliver relatable experiences to his customers
    Phone number
    8866-5218
    Reserve
  • La Taperia
    La Taperia
    21 FEB ~ 6 MAR
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    La Taperia

    • Keigetsu Junmai Daiginjo Cel24 x ALMEJAS A LA MARINERA & GAMBAS AL AJILLO & ARROZ CALDOSO

      Keigetsu Junmai Daiginjo Cel24 x ALMEJAS A LA MARINERA & GAMBAS AL AJILLO & ARROZ CALDOSO

    • Sanzen Junmai Daiginjo Omachi 50 x ALMEJAS A LA MARINERA & GAMBAS AL AJILLO & ARROZ CALDOSO

      Sanzen Junmai Daiginjo Omachi 50 x ALMEJAS A LA MARINERA & GAMBAS AL AJILLO & ARROZ CALDOSO

    • La Taperia

      La Taperia

    Category
    Spanish
    Introduction
    Spanish cuisine is no foreign flavour to our city of perennial foodies but if you think you’ve had a taste of Spain worth ticking off your bucket list, try La Tapería by the award-winning Les Amis Group in Shaw Centre. Putting aside gimmicks and celebrity chefs, this intimate Spanish establishment opened in October 2014, sharpening their knives to bring a wider repertoire to fill the market. La Tapería aims to offer a holistic dining experience with sizzling Spanish signatures, affordable drinks and spirited Spanish atmosphere. Old friends and loved ones can enjoy tapas over a good drink under dim yellow light.
    Chef
    taperia chef/owner
    Chef Wei Han
    With more than 15 years of culinary experience, Chef Wei Han is the Head Chef of Les Amis Group’s first Spanish venture, La Tapería, which opened in October 2014. Despite his lean frame and wide-toothed grins, many would not expect this local chef to pack some mean skills in the kitchen. Off duty, he is a devoted family man who dotes on his daughters!
    Phone number
    6737-8336
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  • Marcy's Restaurant
    Marcy's Restaurant
    22 FEB ~ 6 MAR
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    Marcy's Restaurant

    • Fukucho Junmai Daiginjo HATTANSO 50 x Amberjack

      Fukucho Junmai Daiginjo HATTANSO 50 x Amberjack

    • Sakari Junmai Ginjo x Crispy Scaled Bream

      Sakari Junmai Ginjo x Crispy Scaled Bream

    • Marcy's Restaurant

      Marcy's Restaurant

    Category
    Seafood
    Introduction
    Marcy’s is a restaurant set amidst the backdrop of Duxton, a seafood bistro at heart that takes familiar ideas and presents them in new, satisfying ways. Inspired by the rarified worlds of Latin America and Coastal Italy, while showcasing the best local and regional produce, our attention to detail in all things from the sea flows through our food that is decidedly unbound by a single cuisine.
    Bar Manager
    marcys chef/owner
    Daniel Mohan
    Daniel Mohan is the bar manager for Marcy's. Daniel's love for mixology and music unite under one roof at Marcy's, where he crafts original cocktails to the funky tunes he also curates. After returning from Los Angeles, Daniel honed his craft at some of the longest standing establishments in Singapore. At Marcy's, he brings with him the same rigour with which he was trained, injecting his expressive California ease into every cocktail he crafts.
    Phone number
    9012-3747
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  • La Taperia
    Mezame!
    21 FEB ~ 6 MAR
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    Mezame!

    • Fukucho Junmai Daiginjo HATTANSO 50 x Scallop Carpaccio

      Fukucho Junmai Daiginjo HATTANSO 50 x Scallop Carpaccio

    • Genmaishu x Uni Croquette

      Genmaishu x Uni Croquette

    • Hakurakusei Junmai Ginjo x Uni Croquette

      Hakurakusei Junmai Ginjo x Uni Croquette

    • Keigetsu Junmai Daiginjo Cel24 x Uni Croquette

      Keigetsu Junmai Daiginjo Cel24 x Uni Croquette

    • Mutsu Hassen Pink Label Ginjo (Pure/ Pasteurized) x Scallop Carpaccio

      Mutsu Hassen Pink Label Ginjo (Pure/ Pasteurized) x Scallop Carpaccio

    • Mezame!

      Mezame!

    Category
    Local Fusion
    Introduction
    Wine bistro at Dhoby Ghaut, introducing both conventional and nature wines. Bringing an different experience together with local fusion food. Good vibes with counter seats.
    Owner
    Mezame! chef/owner
    Manfred Liew
    Manfred is trained in pastry and bakery arts and has worked in Les Amis Restaurant under Chef Cheryl Koh. Since 2020, he started Mezame as a chef and owner, with the aim of introducing both his unique bakes and cooking to locals. His passion lies in baking but is also well versed in cooking a wide range of cuisines, including Singaporean local foods, Italian foods and some Japanese foods as well.
    Phone number
    8891-9528
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  • morsels
    Morsels
    22 FEB ~ 13 MAR
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    Morsels

    • Azumarikishi Daiginjo x Kühlbarra Barramundi | lemongrass beer broth, pineapple tomato kimchi

      Azumarikishi Daiginjo x Kühlbarra Barramundi | lemongrass beer broth, pineapple tomato kimchi

    • Genmaishu x Steamed Venus Clams | dried figs chicken broth, homemade kimchi, pickled wakame & Grilled Octopus, squid ink koshihikari pearl rice risotto, tobiko, salted egg sauce

      Genmaishu x Steamed Venus Clams | dried figs chicken broth, homemade kimchi, pickled wakame & Grilled Octopus, squid ink koshihikari pearl rice risotto, tobiko, salted egg sauce

    • Kurabito no Jiman Sake x Gravlax Herb Cured Trout | grapefruit tarragon sauce, lemon oil & US Rock Lobster | gribiche, sunchoke mash, sunchoke chips, fermented onion seafood brodo, pickled onion

      Kurabito no Jiman Sake x Gravlax Herb Cured Trout | grapefruit tarragon sauce, lemon oil & US Rock Lobster | gribiche, sunchoke mash, sunchoke chips, fermented onion seafood brodo, pickled onion

    • Sakari Junmai Ginjo x Oyster | sea buckthorn shrub, tosazu vinaigrette, lemon oil, pickled samphire & Aka Ebi | chettinad mayo, lentil sago cracker

      Sakari Junmai Ginjo x Oyster | sea buckthorn shrub, tosazu vinaigrette, lemon oil, pickled samphire & Aka Ebi | chettinad mayo, lentil sago cracker

    • morsels

      Morsels

    Category
    Asian fusion
    Introduction
    Surrounded yet almost hidden by the lush greenery of iconic dining destination, Dempsey Hill, Morsels makes her new home rustic barnyard-style. The 40-seater restaurant founded and run by Chef-Owner Petrina Loh since 2013 serves wildly creative fusion dishes which are ingredient-driven, paired with specially curated list of wines, sake, craft beers and house-infused cocktails. New to the outfit is a four-seater by-reservation-only Chef’s Table built into the kitchen, and an open bar with a big book of drinks to please every whim and fancy. In her fifth year, MORSELS moves to a brand new location that is partially tucked away in the green oasis of Dempsey Hill at 25 Dempsey Road in late January 2017. The 1000-square-foot rustic barnyard-style house is a labour of love by chef-owner Petrina Loh, who is a California Culinary Academy graduate of Le Cordon Bleu program. Engaging her green thumb and love of social company, the 40-seater restaurant is almost instantly inviting and cosy employing a simple colour palette, natural materials and personal accents that set the overall relaxing ambience. Hanging plants and tableside flowers soften the hard cement floor while adding life to the open layout room. Repurposed and reupholstered wooden furniture, as well as the walls were repainted to enhance the distressed and weathered qualities resembling barn wood. Four high chairs at the bar face the wines and spirits display wall frame one side of the room, and another four high chairs face the adjacent wall, looking right into the kitchen, marked as Chef`s Table scheduled to be launched in the second quarter of 2017. Exposed roof beams and brick walls mounted with counter tops further reinforce the interior design devised by Chef Petrina. Chef Petrina’s experimental fusion cuisine defies boundaries and ignores attempts at pigeonholing, so to speak. She shares, “I like to work with a variety of ingredients, teasing their natural flavours to release into the mouth a trained frenzy of sweet, salty, bitter, sour and umami, tempering the temperature and texture, all on one plate.
    Chef/Owner
    morsels_Chef Owner
    Petrina Loh
    A former banker, Chef-Owner Petrina Loh has come a long way after leaving her well-heeled private banking job of 8 years to fully pursue her passion and love for food and wine. Since she graduated from the prestigious California Culinary Academy which runs the Le Cordon Bleu program, Chef Petrina has accumulated a bagful of experiences from various Michelin starred restaurants in the US. Chef Petrina continues her pursuit of fine-tuning her craft by traveling to different regions and countries visiting various restaurants and staging to exchange and learn from other renown chefs. After managing Morsels for four years at Little India’s hidden gem - Mayo Street, Chef Petrina moved the talked about fusion restaurant to Dempsey Hill in late January 2017. Shortly after the move, in March 2017, Morsels bagged two big awards at World Gourmet Summit’s Awards of Excellence 2017 - Restaurant of the Year and Chef Petrina for Chef’s Choice (Western). Recently, Morsels received one star at Wine & Dine’s Top Restaurants 2017.
    Phone number
    6266-3822
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  • punjab
    Punjab Grill
    21 FEB ~ 6 MAR
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    Punjab Grill

    • Sakari Junmai Ginjo x Barramundi fish tikka

      Sakari Junmai Ginjo x Barramundi fish tikka

    • SHO CHIKU BAI KYOTO JUNMAI x Butter chicken

      SHO CHIKU BAI KYOTO JUNMAI x Butter chicken

    • Punjab Grill

      Punjab Grill

    Category
    Modern Indian
    Introduction
    Inspired by the splendour of India’s Maharajas, Punjab Grill, Singapore has been designed to capture the zeitgeist of that era. Singapore-based international architecture and interior design firm, Space Matrix, realised the vision with the abundant use of glass and high-polish metal, combined with plush, upholstered panelling. The glass façade at the entrance of the restaurant gives a full view of the wine cellar. At the private dining area, a glass window offers a wonderful view of the kitchen where one can see the chefs in action at the stunningly designed hand-beaten copper Tandoors. The kitchen view has the backdrop of a full titanium-alloyed wall. The restaurant has a chic and modern take on the glamour of Indian royalty.
    Chef
    punjab_Chef Owner
    Javed Ahamad
    Chef Javed Ahamad, the Corporate Chef at Punjab Grill, Singapore is probably the premier exponent of creating unique Indian dishes for the Singaporean palate. Chef Javed has spent more than 19 years in various Indian restaurants in Singapore and has refined his skills after hours of arduous training and cooking.
    A Multi award winning chef, he has trained with some of the finest in the world and he has twice been recognized as the Asian Cuisine Chef of the Year by the World Gourmet Summit Awards.
    Phone number
    6688-7395
    Reserve
  • Rascals
    Rascals
    23 FEB ~ 12 MAR
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    Rascals

    • Genmaishu x Grilled squid, Toasted belachan brown butter, squid ink, kaffir lime

      Genmaishu x Grilled squid, Toasted belachan brown butter, squid ink, kaffir lime

    • Sanzen Junmai Daiginjo Omachi 50 x Spiced Toro, Kuih Loyang(crispy coconut wafer), Ikura

      Sanzen Junmai Daiginjo Omachi 50 x Spiced Toro, Kuih Loyang(crispy coconut wafer), Ikura

    • Rascals

      Rascals

    Category
    Modern Asian, slight lean to Singaporean
    Introduction
    Rascals is a gastrobar, serving up thoughtful fuss free food paired with a focused and interesting beverage list, set against the industrial backdrop of PSA building in Tanjong Pagar. The atmosphere is relaxed and warm, clean and minimalist, it is very much inpired by the chef's travels and experiences around the world.
    Chef/Owner
    Rascals chef/owner
    Alastiar Tan & Shaun See
    Alastiar tan studied culinary arts at At-sunrice Singapore and Pattiserie at Le cordon bleu sydney. He then moved on to work at various established locations like Ritz Carlton Singapore, Candlenut, Nel restaurant Sydney, Gelato Messina Sydney, Olio Sydney and most recently was the head chef at Labyrinth Singapore. Shaun See studied culinary arts at At-sunrice Singapore as well and has worked at locations like Tipping Club, Candlenut and Labyrinth. Both partners have developed a keen sense to innovate and to create fun yet homely dishes.
    Phone number
    8189-3817
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  • Red House Seafood
    Red House Seafood
    21 FEB ~ 6 MAR
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    Red House Seafood

    • Akashi-Tai Tokubetsu Honjozo x Chef’s Trio of Squid Platter (BBQ Squid, Crispy Baby Squid, Golden Calamari Strips)

      Akashi-Tai Tokubetsu Honjozo x Chef’s Trio of Squid Platter (BBQ Squid, Crispy Baby Squid, Golden Calamari Strips)

    • Sakari Junmai Ginjo x Red House Chilli Crab

      Sakari Junmai Ginjo x Red House Chilli Crab

    • Sakari Junmai Ginjo x Prawns in Signature Creamy Custard Sauce

      Sakari Junmai Ginjo x Prawns in Signature Creamy Custard Sauce

    • Red House Seafood

      Red House Seafood

    Category
    Singaporean Seafood
    Introduction
    Established in 1976, Red House Seafood is one of Singapore’s oldest and leading seafood restaurants perhaps best known for its crab delicacies. Housed in an iconic red bungalow adorned with lanterns symbolic of prosperity and festive get-togethers when it first opened along Upper East Coast Road, the homegrown restaurant group is focused on serving up the best of Singaporean cuisine. Built on the philosophy of hard work and excellence, Red House Seafood is committed to the provenance, freshness and quality of ingredients; by paying homage to the authentic flavours of traditional recipes while integrating modern techniques into its cooking, the dining experience at its restaurants is one that is contemporary and memorable. Red House Seafood currently operates three restaurants in Prinsep Street, Clarke Quay and Grand Copthorne. For more information, please visit redhouseseafood.com
    Chef
    Bryan Leong
    Bryan comes with a wealth of F&B experience having worked in several upscale restaurants in Singapore. More than his dedication in ensuring excellent service standards, Bryan's knowledge in food pairing - especially with sake was further deepened during his time with Hide Yamamoto.
    Phone number
    6735-7666
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  • RESTAURANT JAG
    RESTAURANT JAG
    21 Feb ～ Mid of APR
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    RESTAURANT JAG

    • Mutsu Hassen Hanaomoi 40 x Brussels Sprout, Ortie*, Hokkaido Hokkigai or Mont Saint Michel Mussels

      Mutsu Hassen Hanaomoi 40 x Brussels Sprout, Ortie*, Hokkaido Hokkigai or Mont Saint Michel Mussels

    • TATENOKAWA 18 x Crosne, Agastache*, Toretama Egg

      TATENOKAWA 18 x Crosne, Agastache*, Toretama Egg

    • RESTAURANT JAG

    Category
    French fine dining
    Introduction
    JAG is an acronym for Jeremy Anant Gastronomy. Aptly, it is an extension of Jeremy & Anant’s personalities and hospitality journey.
    Restaurant JAG is a 1 Michelin star french fine dining restaurant with a “No Menu” approach. The meal experience is built around the diner’s dietary inclinations using the seasons produce. The cuisine at JAG revolves heavily around wild-foraged Savoie herbs. Vegetables of the season take centre stage here.
    Each experience is as unique as the diner themselves.
    Chef
    RESTAURANT JAG_Chef
    Jérémy Gillon
    Born in 1981 in Deauville, in the northwest of the country and in one of the most stunning seaside resorts in France, Chef Gillon was influenced by food from a young age. At 14 years of age, Chef Gillon started his apprenticeship at a traditional brasserie. The long and hard days were challenging yet played a critical role in motivating the Chef to keep moving forward. Chef Gillon’s commitment saw him rising from apprentice kitchen-hand in 1999 to a pastry cook in just a year. 1 Michelin Star was awarded in 2001 to the prestigious La Cour des Loges where Chef Gillon was the Station Chef. In 2003 while cooking at Le Chabichou in Courchevel, France, 2 Michelin Stars were awarded to the restaurant. After close to five years in Singapore, Chef Jérémy Gillon was presented an opportunity to embark on a culinary adventure unlike any other - to co-own and have complete control over the restaurant’s menu. The heart of the French Alps has always been a source of inspiration for the Chef and at Restaurant JAG, Chef Gillon is introducing his diners to the unique region through his library of carefully sourced herbs. Under his leadership, Restaurant JAG became one of the youngest dining establishment’s to be awarded a Michelin Star at the prestigious ceremony in 2019 and have retained it since.
    Phone number
    3138-8477
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  • Standing Sushi Bar
    Standing Sushi Bar
    28 FEB ~ 13 MAR
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    Standing Sushi Bar

    • DENSHIN Yuki ~Snow~ x Premium Sushi Set

      DENSHIN Yuki ~Snow~ x Premium Sushi Set

    • Keigetsu Junmai Daiginjo Cel24 x My Salty Sweetie Maki Roll

      Keigetsu Junmai Daiginjo Cel24 x My Salty Sweetie Maki Roll

    • Momokawa Junmai Sake x Aburi Superstar Sampler

      Momokawa Junmai Sake x Aburi Superstar Sampler

    • Sakari Junmai Ginjo x Nagasaki Tuna Belly sashimi platter

      Sakari Junmai Ginjo x Nagasaki Tuna Belly sashimi platter

    Category
    Japanese
    Introduction
    Standing Sushi Bar showcases the spirit of Japanese cuisine to deliver a casual, traditional, sophisticated Japanese restaurant. It takes pride in filleting fresh fish in-house, and staying true to the art of handmade sushi, creating one of the best, accessible sushi experiences in Singapore. Inspired by the standing sushi bars of Tokyo, Standing Sushi Bar offers the simplicity and comfort of Japanese cuisine favourites situated in the city centre and bustling business district of Singapore. An Empire Eats group concept, Standing Sushi Bar opened its first outlet in Raffles Place in 2009 and is renowned for its expertise with salmon, handmade sushi, and fun environment.
    Owner
    Standing Sushi Bar chef/owner
    Howard Lo
    Howard grew up in the hospitality and tourism paradise of central Florida and moved to Singapore in 2003. Working in the computer software industry for a global company, Howard had frequent travels to Japan. In 2009 combining his passion for Japanese cuisine and his long-time love of hospitality, he started his first restaurant, Standing Sushi Bar. With the popularity of Japanese food in Singapore, Howard continued building on his interest for cocktails, modern Japanese cuisine, and strong flavor profiles to open Tanuki Raw, Salmon Samurai, and other concepts as part of the Empire Eats restaurant group.
    Phone number
    Marina One : 8754-7796
    Odeon Towers : 6333-1335
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  • Hanare by Takayama
    Takayama
    14 FEB ~ 25 FEB
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    Takayama

    • TOYOBIJIN JUNMAI DAIGINJO PRINCESS MICHIKO x Shirako with Soy Cream

      TOYOBIJIN JUNMAI DAIGINJO PRINCESS MICHIKO x Shirako with Soy Cream

    • TOYOBIJIN JUNMAI DAIGINJO TOKUGIN AIYAMA x Hokki Gai with Yurine and Red Onion

      TOYOBIJIN JUNMAI DAIGINJO TOKUGIN AIYAMA x Hokki Gai with Yurine and Red Onion

    • Takayama

      Takayama

    Category
    Kappo-style Japanese
    Introduction
    The menu at Takayama pays homage to the food culture in Osaka, which came to be known during the Edo period as "the kitchen of the world" and where people, to this day, take great pride in their local cuisine. Inspired by the four seasons of Japan, our menu and cooking styles are dictated by the freshest ingredients in season
    Chef/Owner
    Takayama chef/owner
    Taro Takayama
    Chef Taro Takayama is a native of Wakayama, near Osaka. He began his career at three-star Michelin restaurants in Osaka, namely Kashiwaya in Senriyama, and Koryu in Kitashinchi. He moved to Singapore in 2013 after an appointment as Master Chef at the residence of the Japanese Ambassador. Having developed a deep appreciation for Singapore’s cultural diversity and local cuisine, Chef Taro stayed in Singapore and became Chef de Cuisine at Mandarin Orchard Singapore. He eventually opened Takayama, that celebrates the authentic flavours and meticulous simplicity of Japanese food at its finest.
    Phone number
    6224-0864
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  • Tanuki Raw
    Tanuki Raw
    28 FEB ~ 13 MAR
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    Tanuki Raw

    • DENSHIN Yuki ~Snow~ x Assorted Seafood & Yasai Tempura

      DENSHIN Yuki ~Snow~ x Assorted Seafood & Yasai Tempura

    • Keigetsu Junmai Daiginjo Cel24 x Shifudo Okonomiyaki

      Keigetsu Junmai Daiginjo Cel24 x Shifudo Okonomiyaki

    • Mizubasho Junmai Daiginjo Sui x Freshly Shucked Live Oysters

      Mizubasho Junmai Daiginjo Sui x Freshly Shucked Live Oysters

    • Sakari Junmai Ginjo x Unagi Roll topped with Katsuobushi Crisps

      Sakari Junmai Ginjo x Unagi Roll topped with Katsuobushi Crisps

    Category
    Modern American-Japanese
    Introduction
    Tanuki Raw taps on the freewheeling spirit of American-Japanese cuisine to deliver a sophisticated, casual and fun restaurant and bar. It takes pride in elevating the accessible, flavour-forward street food attitude of this playful, more-is-more cuisine by pairing it with Japanese culinary techniques and quality ingredients such as live oysters shucked to order, fresh truffles, wagyu, salmon, ikura and snow crab. Drawing inspiration from the mischievous, shape-shifting tanuki (raccoon dog), considered auspicious for Japanese watering holes, Tanuki Raw’s urban tanuki gamely inhabits a universe that confidently blends cultures and speaks to diners’ desire for a measure of adventure and luxury in their comfort food.
    Owner
    Tanuki Raw chef/owner
    Howard Lo
    Howard grew up in the hospitality and tourism paradise of central Florida and moved to Singapore in 2003. Working in the computer software industry for a global company, Howard had frequent travels to Japan. In 2009 combining his passion for Japanese cuisine and his long-time love of hospitality, he started his first restaurant, Standing Sushi Bar. With the popularity of Japanese food in Singapore, Howard continued building on his interest for cocktails, modern Japanese cuisine, and strong flavor profiles to open Tanuki Raw, Salmon Samurai, and other concepts as part of the Empire Eats restaurant group.
    Phone number
    · Orchard Central : 6636-5949
    · National Design Centre : 9035-9398
    · Jewel Changi : 8590-4900
    · Funan : 9244-1695
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  • Whitegrass
    Whitegrass
    11 FEB ~ 26 FEB
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    Whitegrass

    • Hakurakusei Junmai Ginjo x HOKKAIDO SCALLOP Kinkan | Mont d'or

      Hakurakusei Junmai Ginjo x HOKKAIDO SCALLOP Kinkan | Mont d'or

    • Momokawa Junmai Sake x KAN-BURI Shungiku | Cashew Nut

      Momokawa Junmai Sake x KAN-BURI Shungiku | Cashew Nut

    • WHITEGRASS

      Whitegrass

    Category
    French, Chinese
    Introduction
    Whitegrass, under the helm of Head Chef Takuya Yamashita, showcases classic French fare with a Japanese touch. The menu at Whitegrass focuses on using the freshest seasonal produce to create dishes that are thoughtful and respectful of nature while remaining gastronomically refined. "Nature has and always will be my biggest inspiration. Having grown up near the forests and mountains in Nara Prefecture, this experience has instilled in me unwavering respect for nature's bounty." ~ Chef Takuya Located in the historical CHIJMES landmark, the 48-seat restaurant boasts stellar service and a carefully curated beverage list that serves to elevate the experience of dining in this iconic venue further.
    Chef
    whitegrass chef/owner
    whitegrass chef/owner
    Takuya Yamashita
    Kohei Nawata


    Takuya Yamashita
    Born in Nara Prefecture, Chef Takuya Yamashita’s close proximity to lush forests and mountains ignited his passion for nature from a young age. Plans to study forestry, however, gave way to a greater love for the culinary arts. He pursued his career in his first French restaurant, Aux Provençaux Tokyo. And during his off days, he works in a patisserie. He then moved to France in 2015 to work in Restaurant Etude in Paris (One Michelin-Star) and one of the best bistros, Les Enfants Rouges. After that, he went back to Tokyo and was mentored by acclaimed Chef Kazunori Otowa at the One Michelin-starred Ciel et Sol, which he eventually became the Head Chef. Creatively introducing a fresh concept of French-Japanese cuisine to Singapore, he loves to share moments with the dining guests not just through the food but also by meeting and explaining about his nature-inspired cuisine and the food stories, making it extra memorable for them.

    Kohei Nawata
    Chef Kohei Nawata was once a classmate in the same culinary school as Chef Takuya, and now became the best kitchen partner in Whitegrass. They both made a pact that they will eventually work together in a restaurant and now their promise has come to a full circle. Chef Kohei worked as a former dim sum chef at the Mandarin Oriental Tokyo and is an expert hand at creating delicately detailed dim sum. Backed with this knowledge and skill, expect a subtle hint of Chinese cuisine that adds special flavours and aesthetics to the food, making Whitegrass distinctively unique.
    Phone number
    6837-0402
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  • WILD CHILD PIZZETTE
    WILD CHILD PIZZETTE
    21 FEB ~ 5 MAR
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    WILD CHILD PIZZETTE

    • DAIGO NO SHIZUKU x Cavolo Nero

      DAIGO NO SHIZUKU x Cavolo Nero

    • Shinomine Moromi Nigori x Trio Formaggio

      Shinomine Moromi Nigori x Trio Formaggio

    • wildchild

      WILD CHILD PIZZETTE

    Category
    Italian
    Introduction
    Wild Child Pizzette centers around its sophisticated innovative Pizza toppings while maintaining the classical Neapolitan dough. Besides the fresh toppings, Wild Child focuses on its drink selections including Natural wines, craft beers, and Nihonshu.
    Sommelier
    wildchild chef/owner
    Ronald Kamiyama
    Ronald is the Managing Partner of Cicheti Group. His long time Sommelier experience dates back to 3 Major cities around the world: New York, Tokyo, and now Singapore. He has worked at each country's well renowned wine programs, including, Bar Boulud, Babbo, Mozza, and 3 michelin star, L'Effervesence. All these has given him a better understanding to execute food and wine pairings for an unforgettable culinary experience.
    Phone number
    6970-6592
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  • Yujin Izakaya
    Yujin Izakaya
    1 MAR ~ 13 MAR
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    Yujin Izakaya

    • KIRINZAN Dento Karakuchi x Mame Aji Karaage

      KIRINZAN Dento Karakuchi x Mame Aji Karaage

    • TATENOKAWA SEIRYU x Hotate

      TATENOKAWA SEIRYU x Hotate

    • Hashida

      Yujin Izakaya

    Category
    Japanese
    Introduction
    Tucked along Zion Road is Yujin Izakaya, a lively hang out where one and all are received as friends. The industrial-chic space features a bar that opens to the five-footway and main street, beckoning with the glow of display fridges showcasing an enticing range of sake. Immerse in this casual laid-back enclave where one can enjoy an eclectic mix of Japanese Izakaya food over a round of beer or sake. The menu spans inspired cold and hot appetisers, smokey grilled vegetable, meat and seafood dishes, beautifully singed skewered items and light desserts. Here, there are no rules. Just a fun, vibrant space for all to unwind – be it just to throw back a solitary cup of sake or two to mark the close of day, or to gather with those near and dear to partake in a feast. It is a place for friends, by friends – and you are invited.
    Chef/Owner
    yujin chef/owner
    Freddie Lee
    Chef Freddie Lee, the chef-owner of Yujin Izakaya employs his mastery in fine European cuisine to give rustic, traditional izakaya fare a contemporary edge. Reflecting the side of him who is fascinated with manga (loved for its playful, brazen expression) Chef Lee’s cuisine here is not bound by rules or conventions, just honest, good cooking, seasoned with a bit of fun – a style that he has been known for through his long career.
    Phone number
    6235-0429
    Reserve
Why sake and seafood?