Find out more about our participating restaurants!
béni 27 January ~ 5 March
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béni
Senjo Junmai Daiginjo Full Moon x Kinmedai with Ankimo, Japanese Daikon & Truffle
SHIO YUZU x French Blue Lobster
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 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.
Chiyomusubi Junmai Ginjo Goriki 50 x Seafood Aglio Olio Spaghetti
Hideyoshi Lachamte Sparkling x Dried " Tom Yum " Seafood Spaghetti
Sakari Yuzu Sake x Miso Vongole Linguine
Five &2
Category
Asian Western Fusion
Introduction
Five &2 is a social enterprise nestled within Punggol Park. We believe in a shared responsibility and commitment to our community members, customers and employees. At Five &2, we focus on bringing hearty cuisines with drinks of great value in an inclusive environment, with some of our highlight dishes including our Singapore laksa, fish & chips, tom yum linguine and desserts.
Head Chef
Gino Chan
Chef Gino Chan was born in Sarawak, Malaysia. He started his culinary journey in Senso as a cook. After a couple of years, he went on to join one of the best chefs, Roberto, in Garibaldi as a Chef de Partie. He joined hands with Chef Willin Low and started Wild Rocket Group as a sous chef at age 26. Together they have started many restaurants such as Wild rocket at Emily hill, Relish at Cluny Court Bistro and Wild Oats at Punggol Park located in Hougang. Currently, he is based at Five&2 which is also located in Punggol Park and serves Asian fusion food. Chef Gino has a strong passion for food and inspires people as a great mentor and leader.
Daishichi Junmai Daiginjo Minowamon x Uni Croquettes
Ine Mankai x Uni Croquettes
KYOTO YUZUSHU x Cajun Prawns
Yamamoto Midnight Blue x Cajun Prawns
Mezame!
Category
Local Fusion
Introduction
Wine bistro at Dhoby Ghaut, curating a selection of both conventional and natural wines. Bringing you a special experience of food and wine, no matter the occasion or simply just a drink. Good vibes only!
Manager
Dannon Hong
Dannon is the manager of Mezame!. Since its inception, he has been in charge of curating the selection of wines, interaction with customers and creating the experience of Mezame!. He enjoys sharing awesome experiences with customers and having conversations about drinks and life in general.
Yamashiroya Zen x Fjord Trout | soto ayam sauce, sunchoke mash
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
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.
Gozenshu Junmai 1859 Nama Bodaimoto x Unagi Kabayaki
Sakari Yuzu Sake x Nama Kaki Kizami Wasabi to Truffle Caviar 2pcs
Senjo Junmai Daiginjo Full Moon x Akami wasabi Cream Cheese
Nomi Dining Bar
Category
Japanese
Introduction
Nomi Dining Bar by Nozomi features a collection of artisanal sakes from small and private breweries across Japan. With over 300 sake labels available on its list, including seasonal and special sake offerings, fresh sake on tap, and over 80 different sake’s available by the glass, there is definitely something for every one, from sake starter to savant. Nomi also serves up a variety of stellar foods, helmed by Chef Jing Chen, a long-time sous chef of YOSHI Restaurant.
Head Chef
Jing Chen
Chef Jing Chen is a long-time Sous Chef of YOSHI RESTAURANT, who started his career with the now defunct yakitori establishment Torisho Taka by Aoki.
Daina Junmai Chokarakuchi x Daily sushi & Maki Platter
Gozenshu Junmai 1859 Nama Bodaimoto x Buri daikon Ni
Sakari Yuzu Sake x Ankimo Pasta
Senjo Junmai Daiginjo Full Moon x Nita kaki Simmered Hiroshima oyster with Yuzu
Nozomi
Category
Japanese
Introduction
Nozomi is a Japanese restaurant serving classic and modern interpretations of traditional Kyoto Kaiseki Cuisine. Born out of circumstance during the 2020 pandemic by the team behind YOSHI restaurant at Forum The Shopping Mall, Nozomi meaning ‘Hope’ in Japanese, is a tribute to all who supported us during the toughest times we have seen in the F&B industry. During the circuit breaker period in Singapore when dine-in was forbidden, survival instinct kicked in. We made a necessary shift in concept from a fine dining, dine-in-only menu to a take-away/delivery menu offering quality Japanese dishes that could be enjoyed in the comfort of one’s home. Nozomi is also the name of the express bullet train between Tokyo and Kyoto, the city where our cuisine originates. Our logo is inspired by the bento box, which is something that is typically eaten during long commutes. The colors of the logo are reminiscent of the break of dawn- signifying the hope that each new day brings, uplifting moods and spirits during our darkest of days. At Nozomi, seasonal sashimi is flown in from Japan’s Toyosu Market twice a week. Our decadent take-away boxes are imported from Japan too. Nozomi’s goal is to continue curating and executing a menu that reflects fine Japanese craftsmanship while providing quality meals to customers at affordable prices. We aim to give strength and hope to our guests during good times and bad, to show them that anything is possible with hope!
Lead Chef
CK
Nozomi aims to bring hope to its guests one dish at a time. The head chef behind some of our most loved offerings? Chef Ck! Once a junior commis chef earning his stripes at Kaiseki Yoshi along Orchard Road, he has worked his way up 9 years later to become the head Chef at nozomi. His signature dishes include Nozomi's Signature Chirashi, Season Special Omakase Beno, and Maguro Special. Always one to have a smile on his face—he truly embodies the nozomi spirit!
Taka Tokubetsu Junmai 60 x Oyster omelette spaghettini
Relish by Wild Rocket
Category
Western
Introduction
Founded by Chef Willin Low who coined the term Mod-Sin, Relish is the baby sister of Wild Rocket. Started as one of the earliest gourmet burger joints in Singapore, Relish has expanded the menu to include mod-sin pastas and small plates.
Chef Owner
Willin Low
Lawyer-turned-chef Willin Low is one of Singapore’s most recognisable personalities. In 2009, The New York Times named him as one of three chefs to change the local culinary scene. The following year, The Financial Times selected Willin as one of Singapore’s best chefs. He is also one of the World’s 100 most exciting new chefs chosen in the prestigious Phaidon publication “Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs. The Wallpaper* magazine described Willin’s cuisine as “homespun but defiantly modern and imaginative cooking”.
One of Asia’s 50 Best Restaurants, Wild Rocket opened in Singapore at the quiet Mount Emily enclave in 2005. With this first outlet, Willin coined the term Mod Sin – short for Modern Singaporean – a cuisine that is inspired by the food Willin grew up with. Willin takes traditional cuisine & gives it a modern & fun twist. This cuisine has now proliferated in the local scene and spurred a new generation of chefs.
Together with his core team of dedicated staff as co-owners, Willin went on to open several restaurants including Relish (a casual family-style restaurant specialising in burgers, brunch & beers) Roketto Izakaya (a Modern Singaporean tapas bar) and Roketto Niseko (a Modern Singaporean noodle bar in Hokkaido, Japan).
Willin also created the menus of Po Restaurant at the Warehouse Hotel (Singapore) and The Fishery (a fish broth ramen restaurant in Taiwan).
Willin regularly collaborates with the Singapore Tourism Board to promote Singaporean Cuisine in the global platform.
Hideyoshi Lachamte Sparkling x Southern Coconut Curry with Flower Crab and Asian Pennywort
Suehiro Densho Yamahai Junmai Ginjo x Deep-fried Baby Shrimps and Seasonal Leaves with Spicy Dip
Yamamoto Midnight Blue x Pomelo Salad with Soft Shell Crab
SARAI
Category
Thai
Introduction
Setting itself apart, SARAI aims to bring you on a journey of rediscovering Thai cuisine. With more than 27 years of culinary experience, Isan-born Chef de Cuisine – Chimkit Khamphuang, or better known as Chef Lisa, is dedicated to bringing a part of her Thai heritage to SARAI. Sit comfortably and enjoy the traditional Thai-style dining known only as สำรับ (sumrub), with beautifully crafted menus that have been delicately and meticulously curated to conjure warm feelings of belonging and gastronomic contentment.
Head Chef
Chimkit Khamphuang (Lisa)
Coming from Yasothon Province in Thailand, Chef Lisa started her culinary journey fromscratch in the kitchen at a very young age of 14. From there, her interest in cooking grew and she took up the opportunity given by her then company, S&P Syndicate Public Co. Ltd, to attend a culinary school. Cooking was her first career, and her passion as a culinarian has propelled her for the last 36 years till present day. After 15 years of culinary experience in Bangkok, Chef Lisa took on a new challenge by further pursuing her career in Singapore. Joining Creative Eateries in 1998, Chef Lisa has been with Creative Eateries for 21 years and now oversees the kitchen at Patara Fine Thai Cuisine as Chef De Cuisine. Not only having truly authentic Thai specialties under her belt, Chef Lisa also often observes the latest food trends online to find out how she can better blend Thai ingredients with modern cooking techniques.
Kawatsuru Sanuki Cloudy x Seasonal Appetiser and Signature Chawanmushi (Dinner Exclusive)
Shishino Sato Junmai Ginjo Shun x Sushi Courses
Yamashiroya Zen x Sushi Courses
Shinsora
Category
Japanese (Omakase)
Introduction
Shinsora, a Japanese omakase sushi concept, translates the centuries-old Japanese craft of Edomae sushi. Helmed by award-winning sushi chef-owner Sky Tai, Shinsora offers guests an intimate dining experience, where Chef pays tribute to Japanese sushi tradition with his selection of bold and refined dishes that reflect his creativity and personality.
Head Chef
Sky Tai
Chef Sky Tai, the World Sushi Cup Champion 2018, enjoys bantering with his guests across the sushi counter. His hospitality is part of the signature experience at Shinsora. The chef has 20 years of sushi making experience under his belt and has spent the past decade at Standing Sushi Bar. The 39-year-old sushi chef-owner pays tribute to Japanese sushi tradition with his selection of bold, yet refined dishes that are also influenced by his own creativity and personality.
Shishino Sato Junmai Ginjo Shun x Sakura Sashimi（Marina One）
Taka Tokubetsu Junmai 60 x Aburi Superstar Sampler（Marina One）
Shishino Sato Junmai Ginjo Shun x Sakura Sashimi（Odeon Towers）
Taka Tokubetsu Junmai 60 x Shima Aji Carpaccio（Odeon Towers）
Standing Sushi Bar(Marina One)
Standing Sushi Bar(Odeon Towers)
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.
Cocktail: Peach Out (featuring Sakari Yuzu Sake) x Chirashi Yuzu Udon （Orchard Central）
Tanuki Raw(Cross Street Exchange)
Tanuki Raw(Funan)
Tanuki Raw(Jewel Changi)
Tanuki Raw(National Design Center)
Tanuki Raw(Orchard Central)
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 oysters shucked to order, fresh truffles, 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.
An Empire Eats Group concept, Tanuki Raw opened its first outlet at Orchard Central in 2012 and is renowned till today for its signature truffle beef donburi bowls and its popular Oyster Happy Hour — the longest running daily oyster hour in Singapore. An extensive beverage list features a tight selection of cocktails as well as sakes, wines and draft beers. The brand now has five locations.
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.
Daishichi Junmai Daiginjo Minowamon x Braised sea cucumber
Gozenshu Junmai 1859 Nama Bodaimoto x TXY angelica black pepper prawn
Tan Xiang Yuan
Category
Modern Chinese
Introduction
Our business is curated from the word YUÁN, encompassing "Home" or "园", "reunion" or "圆", and "fate" or "缘".
Chef
Cao Yong
Chef Cao is the co-founder for Tan Xiang Yuan. He has a total of 18 years of culinary experience and has represented Team Singapore in the 2015 World Championship Chef Competition in Shanghai, where they emerged champions. Chef Cao has since been starred in various local television programmes and is also a culinary consultant for many successful businesses.
Eiko Fuji Junmai Daiginjo 79Au x Ngoh Hiong Dumpling
Emishiki Sensation White x Barramundi Ceviche
Wataribune Funa-Shibori x Salted Egg Prawn Skewers
The Kongsee
Category
Mod-Sin
Introduction
The discovery of a great drink, paired with food and shared amongst friends is one of life’s greatest pleasures. The Kongsee rocks a comprehensive bar program underpinned by our reverence for local heritage and terroir.
Assistant Manager
JJ Loo
JJ is the assistant manager in The Kongsee, overlooking the wine program. He started his wine career at Pizzeria Mozza SG and Mott 32 while he was running the bar. Thereafter, he spent a year focusing on natural wine in the Drunken Farmer.
Suehiro Densho Yamahai Junmai Ginjo x Fish from Japanese market, Hamaguri, Mitsuba
Yamashiroya Zen x Shima Aji, Kampot Pepper, Winter Spinach
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
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.
Chef
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 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.
béni
Five &2
Mezame!
Morsels
Nomi Dining Bar
Nozomi
Relish by Wild Rocket
SARAI
Shinsora
Standing Sushi Bar
Tanuki Raw
(887KB)
Tan Xiang Yuan
The Kongsee
Whitegrass
