Naga Imo at Club Street has some interesting modern Japanese food up its sleeves.
If New York Times is using the term “plant-forward” unironically, so will I! Just kidding. It’s such a pretentious term. Why don’t people just use “vegetarian”?
The fried rice and siew yok at Empress Restaurant at the ACM are out of the world.
According to co-owner and Chef Jason Jones, Chico Loco at Amoy Street is about ‘quality produce, avoiding unnecessary chemicals, and making sure food is as nutritious as it is delicious.’ Now, this is a programme I can get behind.
Minka at Oxley Tower reminds us of a paler shade of Teppei.
From the family of JUMBO Group of Restaurants, Zui Yu Xuan Teochew Cuisine is a brand new dining concept at Far East Square, serving options for anyone who still wants to enjoy traditional Teochew dishes amidst the fast-evolving world of culinary fusions and variations.
The chef at Le Bon Funk at Club Street was formerly from Burnt Ends.