Konjiki Hototogisu Singapore @ Great World, Kim Seang Promenade – Michellin-Starred Ramen From Tokyo with Exclusive Oyster Ramen

Japanese food lovers are incredibly privileged it seems, with multiple Japan-based food brands setting up overseas outposts in our country. Not that I’m complaining! 

Opened in 2006 by Chef Atsushi, Konjiki Hototogisu has grown tremendously, from a humble eight-seater stall in Shibuya, to a One Michelin Starred brand in 2019 and 2020 after attaining the Tokyo Michelin Bib Gourmand title four years in a row. 

hototogisu-ramen-great-world-city

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Esora’s Katsu Sandos – Delectable Japanese-Style Sandwiches for Takeaway and Delivery for 1 More Week

Mention the word “katsu”, and the first thing that comes to mind are the delectable, deep-fried pork and beef cutlets slapped between two slabs of bread, sold in trios at Japanese convenience stores and takeaway counters.

Little do most non-Japanese know, that “katsu” is also the Japanese word for “victorious”. A fitting name for Esora’s mission, as it navigates these trying times of no dine-in with a limited-time menu of Japanese-style sandwiches! 

restaurant-esora-sando

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[MOVED] Lerouy @ Amoy Street, Telok Ayer – Casual Fine Dining with Modern French Cuisine

Update 19 Jan 2025: Lerouy has moved to Mohamed Sultan Road.

For my birthday, my colleagues surprised me with a meal at Lerouy, a modern French restaurant that earned its coveted Michelin star in 2019. Helmed by Chef Christophe Lerouy, who himself led Alma by Juan Amador to its one-star accolade in 2016, the restaurant recently relocated from Stanley Street to its current outpost on Amoy Street

lerouy

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[CLOSED] Wa-i Sushi @ The Scarlet Hotel, Ann Siang Hill – Dinner Omakase in an Intimate Setting (Media)

Update 19 Jan 2025: Wai-i Sushi has closed.

A new omakase restaurant is in town. Wa-I Sushi opened its 14-seater premises at The Scarlet Hotel on 24 December 2020. Helmed by two experiences chefs with extensive experience in Japanese cuisine, Wa-I Sushi boasts authentic dishes made with the finest seasonal ingredients flown in from Tokyo’s Toyosu Fish Market three times a week. 

wa-i-sushi-omakase-chef-simon

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