Rendezvous Over an Opulent Omakase Luncheon @ Chef's Table For Just $58

Chef's Table
 
Deep, rich and intoxicating tendrils of aroma permeate the air as soon as the glass door to Chef’s Kitchen swishes open, gently coaxing and beckoning you deeper within the enclave, right by where the restaurant’s skylight illuminates from the heavens on the Holy Grail of all omakases.
 

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The Quarters: Foie Gras Kaya Toast, Durian Crème Brulee and Other Honest-to-Goodness Local Fare with an Atas Twist

the quarters
 
Mod-sin cuisine is picking up speed among people spanning across all generations here in Singapore, and heralding this revolution would probably be Chef Chung Deming and his passion towards embracing gastronomical traits of the old and elevating that nostalgic experience with new sophisticated flavors.
 

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Southpaw Bar & Sushi: Exclusive Japanese Bar Seats Only 12 Customers a Night, Serving Top-Notch Fusion Omakase with Whisky Pairings

Southpaw Bar & Sushi
 
Sequestered along a row of shophouses on Cavan Road, it is easy to miss the sliver of the shopfront occupying a narrow unit. The obscure entrance is simply furnished with an automatic lock door and a small glass panel featuring several bottles of whiskies on rows of wooden shelves. The nondescript shopfront gives no indication to the gastronomical treasure trove that awaits within Southpaw Bar & Sushi, where the passion and dedication towards the art of gastronomy is almost palpable.
 

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Fry Pan Shokudo: This Little Japanese Store in a Food Court Serves Golden Deep-Fried Katsus of Restaurant Quality

fry pan shokudo
 
Seductively laid out in cast-iron pans, emanating the distinctively sweet and savory aroma of deep-fried batter, and attracting the attention of ravenous eyes with its striking golden-brown hue, Fry Pan Shokudo’s katsus and other deep-fried Japanese favorites have taken over the Japanese Foods Garden in Isetan’s Scotts Food Republic with its restaurant-quality food.
 

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The Masses: Contemporary Happy Food For the People by the People

the masses
 
The birth of The Masses was conceptualized from the belief that food should enthrall its audience with simple recipes made divine from the superior quality of its ingredients, yet with a price tag that can comfortably accommodate the common people.
 

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