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Bar Cicheti
21 FEB ~ 6 MARcloseBar Cicheti
- Category
- Italian
- Introduction
- Bar Cicheti opened its doors in 2018 and focuses strongly on Handmade Pastas and cult Natural wines.
- Sommelier
- 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.
- Sake Brands
- Address
- 10 Jiak Chuan rd. 089264
- Phone number
- 6789-9801
- Website
- https://www.barcicheti.com/
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béni
21 FEB ~ 5 MARclosebéni
- 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
- 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
- Website
- http://www.beni-sg.com/
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DIAMOND KITCHEN
21 FEB ~ 6 MARcloseDIAMOND 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
- 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.
- Sake Brands
- Phone number
- · The Oasis: 6464-0410
· Laguna Park: 6448-0629
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Fleurette Restaurant
23 FEB ~ 12 MARcloseFleurette 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
- 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.
- Sake Brands
- Address
- 204 Rangoon Road 218451
- Phone number
- 8725-8218
- Website
- https://fleuretterestaurant.com
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FOC Restaurant
22 FEB ~ 8 MARcloseFOC 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
- 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
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Akashi-Tai Tokubetsu Honjozo
(1.4MB)
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Sakari Junmai Ginjo
(1.4MB)
- ・ TOYOBIJIN JUNDOICHIZU JUNMAIGINJO YAMADANISHIKI (Option)
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Akashi-Tai Tokubetsu Honjozo
- Phone number
- 6100-4040
- Website
- http://focrestaurant.com/
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Fukui Singapore
21 FEB ~ 5 MARcloseFukui Singapore
- Category
- Japanese
- Introduction
- Inspired by the coastal prefecture of Fukui A hospitality-driven omakase concept
- Chef
- 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.
- Sake Brands
- Address
- 25 Mohamed Sultan Road (238969)
- Phone number
- 6509-0909
- Website
- https://www.fukui.sg/
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Geylang Claypot Rice
21 FEB ~ 6 MARcloseGeylang 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
14 FEB ~ 25 FEBcloseHanare 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 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.
- Sake Brands
- Phone number
- 8298-9369
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Hashida Sigapore
22 FEB ~ 6 MARcloseHashida 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
- 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
- Website
- https://hashida.sg/
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iggy’s
22 FEB ~ 12 MARcloseiggy’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
- 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
- Website
- https://www.iggys.com.sg/
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IKO restaurant
21 FEB ~ 6 MARcloseIKO 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
- 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
- Address
- 65 Neil Road Singapore 088897
- Phone number
- 8866-5218
- Website
- http://www.iko.com.sg
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La Taperia
21 FEB ~ 6 MARcloseLa 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
- 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
- Website
- https://www.lataperia.com.sg/
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Marcy's Restaurant
22 FEB ~ 6 MARcloseMarcy'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
- 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.
- Address
- 39 Duxton Road 089503
- Phone number
- 9012-3747
- Website
- https://www.marcys.sg/
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Mezame!
21 FEB ~ 6 MARcloseMezame!
- 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
- 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.
- Address
- 9 Penang #01-10 Singapore 238459
- Phone number
- 8891-9528
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Morsels
22 FEB ~ 13 MARcloseMorsels
- 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
- 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
- Website
- http://www.morsels.com.sg/
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Punjab Grill
21 FEB ~ 6 MARclosePunjab 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
- 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.
- Sake Brands
- Phone number
- 6688-7395
- Website
- https://www.punjabgrill.com.sg/
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Rascals
23 FEB ~ 12 MARcloseRascals
- 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
- 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.
- Sake Brands
- Phone number
- 8189-3817
- Website
- http://www.rascals.sg
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Red House Seafood
21 FEB ~ 6 MARcloseRed 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
- Website
- https://redhouseseafood.com
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RESTAURANT JAG
21 Feb ~ Mid of APRcloseRESTAURANT 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
- 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.
- Sake Brands
- Address
- 76 Duxton Road, 089535
- Phone number
- 3138-8477
- Website
- https://www.restaurantjag.com
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Standing Sushi Bar
28 FEB ~ 13 MARcloseStanding Sushi Bar
- 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
- 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 - Website
- https://standingsushibar.com/
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Takayama
14 FEB ~ 25 FEBcloseTakayama
- 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
- 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
- Website
- https://takayama.com.sg/
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Tanuki Raw
28 FEB ~ 13 MARcloseTanuki Raw
- 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
- 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
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· Orchard Central : 6636-5949
· National Design Centre : 9035-9398
· Jewel Changi : 8590-4900
· Funan : 9244-1695
- Website
- http://tanukiraw.com
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Whitegrass
11 FEB ~ 26 FEBcloseWhitegrass
- 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
- 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.
- Sake Brands
- Phone number
- 6837-0402
- Website
- https://www.whitegrass.com.sg/
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WILD CHILD PIZZETTE
21 FEB ~ 5 MARcloseWILD 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
- 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.
- Sake Brands
- Address
- 50 Circular rd. 049405
- Phone number
- 6970-6592
- Website
- https://wildchildpizzette.com/
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Yujin Izakaya
1 MAR ~ 13 MARcloseYujin 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
- 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.
- Sake Brands
- Address
- 56 Zion Road, Singapore 247781
- Phone number
- 6235-0429
- Website
- https://www.yujinizakaya.com.sg/