Which one is better?
The selling point of this joint is its affordability.
Chef Claudio Sandri has created a simple, classic menu for Sear Steakhouse. The restaurant uses Pira charcoal ovens from Barcelona to achieve a good crust and sear in juices of steaks.
One reason I chose Il Centro among all the Chef’s Hatted restaurants along Eagle Street Pier was because the chef is a woman–Catherine Anders. There are few woman chefs, and we should show our support.
I heard you like waffles.
When I ate here, I felt like I had worked an entire day on the ranch, and returned to a hearty meal. Howdy, cowboy, let’s ride a rodeo!
Chef Ryoichi Kano presents a Japanese version of French cuisine, that is to say, this is what French food would taste like in Japan. The 6-course Christmas menu ($148++) features fresh seasonal ingredients from Hokkaido.
Don’t say I bo jio. I got lobang and you get to save more than S$100, 000!
Although the food isn’t innovative or hard to cook, the cafe possesses a sincerity that other cafes lack. It is the kind of cafe I like—indie, has character, passionate, affordable.
psst. The school gym and pool are in the same building.
Specializing in yakitori, sushi, and sashimi, Chotto Matte is helmed by Chef Roy Chee, former Executive head chef of Standing Sushi Bar. Seafood is imported from Japan, Europe, and Americas. For cooking rice, a Japanese-imported filtration system magically changes Singapore’s hard water to something similar to spring water. In general, the food is masculine, bold, and strong. There is also a good selection of sakes, Japanese whiskeys and cocktails.