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.
Epicurious at Robertson Quay holds the memory of my worst dining experience since 2010.
Japanese has an affinity with old cultures like Italian and French, so you see Japanese chefs opening Italian restaurants, and French-inspired Japanese cafes. But it is uncanny that you almost never see Japanese-Spanish alliance, considering how similar izakaya and tapas are, both serving small plates with copious alcohol.
Formerly from Esquina, Andrew Walsh opens his own new restaurant, Cure at Keong Saik. The testimony of Walsh’s prowess is how he made me like the food despite my prejudice in the pairings. No gimmicks, no hipster concept, just good food.
Fix Grill is my favorite among the Grub Group. Compliments to the grill chefs who perfected the art of moist and tender meat. I haven’t seen such perfect grilling skills in years.
At Xperience at Sofitel So Singapore, Anne-Cécile Degenne uses only 2 or 3 types of main ingredients in each dish, presenting them in different textures and variations and shades. Creative, and delicious.
Comparing with Ding Dong just a few streets away, which has a similar Asian fusion concept, May May is far superior in terms of food, pricing, decor, and service. But I wonder if it would appeal to an Asian palate.
FYR Cycene ond Drinc is the old English of “Fire Kitchen and Drink” and is pronounced as such. The restaurant, which serves modern European cuisine with Asian influences, is thus named because most dishes are fired using lychee wood in josper charcoal grill, the Ferrari of grills.
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.
Thai Village, Singapore Indoor Stadium: Thai-Teochew Restaurant Since 1991, Keeping Up with the Times
Little wonder Thai Village obtains accolades after accolades, even after 24 years of history: the food is delectable, and they keep up with the times. They have an extensive menu, and they don’t try anything gimmicky. The food is honest, made from premium fresh ingredients, and Chef Hau Ee Boon, who has been with Thai Village right at the beginning, helms the kitchen and ensures the culinary skills are top-notch.