Too expensive for a plebeian like me.
Jinjo at Shaw Centre Orchard, by the Les Amis Group, is a modern sumiyaki restaurant helmed by chef Makoto Saito.
Indigo Blue Kitchen at Lido Orchard serves Peranakan food and is opened by the Les Amis group.
Under the Les Amis group, Sushi Jin at One Farrer Park Hotel tries to bridge the gap between the fine-dining and mass market Japanese food. Helmed by Chef Raymond Tan, the restaurant flies in ingredients from Tokyo’s Tsukiji market.
Ranked #13 Best Restaurant in Asia, the 21 year-old Les Amis reopens after undergoing a $1.5 million renovation.
Happy New Year! I’m an atheist so I’m superstitious. So starting the year with a chichi restaurant… Ever since a mediacorp gay actor said that his date brought him here and impressed […]
Ah Beng go 2 high crass place again! lim pei (me) 1 2 complete the best restoreant list in Singapore. The decor hor, si bei bright lor, si bei bey (very white) […]
Atout Restaurant has taken over Au Petit Salut at Dempsey, and is helmed by Chef Patrick Heuberger, formerly from Les Bistrot du Sommelier.
MaguroDonya flies in the seafood three times a week from Miura Misaki Kou (Misaki Port at Miura). Because they are the wholesaler and cut off the middlepersons, and because they select their own seafood, the food here is supposed to be cheaper and fresher than elsewhere.
I shall attempt to define this new Japanese cuisine at Cho Omakase as “Borderless Japanese”: new ways of cooking and/or new ingredients, usually native to their home-countries, are incorporated into traditional Japanese cuisine.