\n
#10. Redpan<\/a><\/strong><\/h2>\n![\"chope-reservations\"](\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/booknow-new.png?resize=220%2C77&ssl=1\")
<\/a>
\n![\"redpan-sg\"](\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/04\/img_6851ig-e1460058307989.jpg?resize=440%2C550&ssl=1\")
Redpan is the Grub Group’s latest\u00a0culinary venture, and it’s the best one yet. It is a collaboration with DP Architects, and hence the name reDP<\/strong>an. Like other eateries under Grub, Redpan serves mod sin (modern Singaporean) food, clean food that they would only serve their family. The must-orders here are the\u00a0pork pops<\/strong>\u00a0($9) which are sous vide and then deep-fried, creating a crispy surface and a tender meat; and hae bee hiam pasta<\/strong> ($16)\u00a0from a traditional recipe of\u00a0Chef Mervyn Phan\u2019s grandmother. Recommended for families and groups of friends.<\/p>\n
\n#9. The National Kitchen by Violet Oon<\/a><\/strong><\/h2>\n<\/a><\/p>\n![\"national-kitchen-by-violet-oon-singapore\"](\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/01\/img_5439a-e1451149002992.jpg?resize=450%2C600&ssl=1\")
The National Kitchen opened with much fanfare. After all, it is by Dame Violet Oon, damed by the French Grand Ordre du Rocamadour du Diamant Noir. After my initial less-than-stellar review, I returned several times to The National Kitchen and each time, the food gets better and better that my doctor friend, who is a fussy foodie, approves of it. I emailed them to compliment them about the improvement and they replied that they read my review, took my feedback, and improve the recipes; they took feedback from other customers too. It’s heartening to see restaurants taking constructive criticism and improving themselves. Recommended for families and groups of friends.<\/p>\n
\n#8. The Disgruntled Chef<\/strong><\/a><\/h2>\n<\/a>
\n![\"the-disgruntled-chef-singapore\"](\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/07\/img_8398.jpg?resize=639%2C426&ssl=1\")
Considering that 60% of restaurants close after a year, the 6 year-old The Disgruntled Chef making this list is quite a big deal. The kitchen is helmed by celebrity chef Daniel Sia, who serves European cuisine with touches of Asian flavors.\u00a0The weekend brunch set is priced reasonably at $32++ for two plates and $39++ for three. The\u00a0truffle bikini<\/strong> ($10) is an atas grilled cheese sandwich,\u00a0zng<\/em>\u00a0with black truffle and iberico ham; umami max. Also get the\u00a0crispy lamb shortribs<\/strong> ($21), sprinkled with cumin. I recommend brunch for lovers and families; and dinner for lovers and large groups.<\/p>\n
\n#7. Sarnies<\/a><\/strong><\/h2>\n<\/a>
\n![\"sarnies-singapore-pappardelle\"](\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/10\/img_9497-e1475172448900.jpg?resize=440%2C550&ssl=1\")
The 6 year-old Australian cafe has a brilliant new menu this year, combining Australian cuisine with touches of Indian spices. The food is full-on bold, no-holds-barred masculine like their Hollywood exports Hugh Jackman and Chris Hemsworth; the food is often made from scratch and ingredients are hormone-free. Their fantastic\u00a0cherry-let cocktail <\/b>won an important competition. Definitely\u00a0must get the hand-cut\u00a0curry pasta <\/b>($19.50) and the complex vegetarian grilled haloumi sliders<\/b> ($13). <\/b>Good for after-work gatherings.<\/p>\n
\n#6. Yhingthai Palace<\/a><\/strong><\/h2>\n<\/a>
\n![\"yhingthai-palace-menu\"](\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/08\/img_3954-e1471979090407.jpg?resize=440%2C550&ssl=1\")
Yhingthai Palace has been around for years but every time we walk past, we are frightened by the atas decor, thinking the PALACE would be very expensive. The Michelin Guide Bib Gourmand restaurant cost us about $40 each, expensive for Thai food, but the dishes were\u00a0so delicious we\u00a0wouldn’t mind the price. Order the olive rice<\/b> ($15\/$20\/$30), which is fragrant with bits of garlic, with crunchy bits of\u00a0hae bee<\/em>. For families and groups.<\/p>\n
\n#5. Penang Hawker Buffet at York Hotel<\/strong><\/a><\/h2>\n![\"white-rose-cafe-york-hotel-singapore\"](\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/03\/img_6503-e1457980987243.jpg?resize=440%2C550&ssl=1\")
For the past 30 years, York Hotel has invited Penang hawkers to Singapore to cook for us. Some of the hawkers have \u00a0retired, so you can’t eat the food even if you visit Penang; you can only eat it at this buffet. Their kway teow soup <\/b>made it to our 10 Best Dishes of 2016, although there are other delicious items at the buffet such as assam laksa<\/strong>,\u00a0char kway teow<\/strong>,\u00a0nasi lemak<\/strong>, and\u00a0ban chang kueh<\/strong>. It occurs only thrice a year. Catch it when it comes again in 2017. It’s worth it.<\/p>\n
\n#4. Tanuki Raw<\/strong><\/a><\/h2>\n![\"tanuki-raw-bugis-menu\"](\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/06\/img_8528-e1464194300465.jpg?resize=440%2C550&ssl=1\")
Tanuki Raw reopened after a hiatus for renovation. I’ve resisted going to Tanuki Raw for the longest time because (1) I don’t want to queue–they don’t accept reservations and there is always a queue—and (2) because of my prejudice that a hipster restaurant won’t be good. I was wrong. It serves westernized version of Japanese one-bowl meal, such as the popular\u00a0foie gras truffle yakiniku<\/strong> ($23) and\u00a0the signature chirashi<\/strong> ($22.90). Not only is the food delicious, there is invention in the East-meets-West fusion, appealing to young, modern tastebuds. During happy hours, they serve very cheap\u00a0oysters<\/strong> if you order a cocktail.<\/p>\n
\n#3. Vatos Urban Tacos<\/a><\/strong><\/h2>\n<\/a>
\n![\"vatos-tacos-singapore\"](\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2015\/12\/img_5415c-e1450558889178.jpg?resize=500%2C500&ssl=1\")
When friends ask me to recommend them Mexican food, it’s always Vatos. And my friends\u00a0all love it. Vatos\u00a0serves an innovative KoMex (Korean Mexican) food; \u00a0think tacos with gogungjiang.<\/i> Their tortillas are homemade, none of those dry tortilla nonsense in other Mexican joints.\u00a0<\/i>They also serve Korean inspired cocktails, which makes this restaurant great for afterwork gatherings. Get the\u00a0baja fish tacos<\/strong>\u00a0($10 for 2, $14 for 3), Korean pork belly tacos<\/strong> ($10\/$14), and\u00a0Sexy Sanchez<\/strong> ($28), a\u00a0strawberry margarita with an inverted apple and strawberry cider.<\/p>\n
\n#2. Inaniwa Yosuke<\/strong><\/a><\/h2>\n<\/a>
\n![\"inaniwa-yosuke-udon-menu\"](\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/09\/img_5131-e1474666716832.jpg?resize=440%2C550&ssl=1\")
One of the 16 concepts at Japan Food Town at Wisma Atria, Inaniwa Yosuke was established in 1860. The udon is different from the thick udon we know; this Inaniwa-styled udon is thin like mee sua<\/em>. It takes 3 days to make the udon, and the entire process is manual, done in Japan, imported to Singapore. Get the set with everything<\/strong> ($32+) consisting hot udon in umami, smoky, bonito broth; cold udon in two dips; and tempura. It is quite costly, but it’s very delicious. Recommended for families and dates.<\/p>\n
\n#1. Man Man Japanese Unagi Restaurant<\/strong><\/a><\/h2>\n![\"man-man-unagi-restaurant-keong-siak\"](\"https:\/\/i0.wp.com\/rubbisheatrubbishgrow.com\/wp-content\/uploads\/2016\/10\/img_9658-e1475591997628.jpg?resize=440%2C550&ssl=1\")
Man Man Japanese Unagi Restaurant is by the wildly successful Teppei<\/a>. They import fresh live eels from\u00a0Mikawa Isshiki region; they are displayed, swimming in the tanks at the front of the restaurant. If you sit by the counter, you can see the chef walk to the tanks, pick an eel, bring to the kitchen, and slaughter it. First, the chef uses a pin to pierce the eel through the eye to the chopping board. Now that the eel is fixed on the chopping board, the chef slices it along the stomach, from the head to the tail. He then skewers it and puts it on hot charcoal. Some say it’s barbaric, I find it manly.<\/p>\nThe unagi is very bold, much char on the surface while\u00a0the flesh is still moist and tender. It’s very salty and very sweet.<\/p>\n
The ventilation needs some improvement, and this isn’t a place to linger; it’s eat and go. So it’s good for families, because you don’t care how you smell to your family, and because you don’t feel like talking to your family, so you just want to eat and go. Haha.<\/p>\n
\nTo summarize, for
\n–families<\/b>: Man Man Unagi Japanese restaurant, Inaniwa Yosuke Udon, Penang \u00a0buffet at York Hotel, Yhingthai Palace, National Kitchen, The Disgruntled Chef (brunch), and Redpan<\/p>\n
–friends and colleagues gatherings<\/b>: Vatos Urban Tacos, Tanuki Raw (happy hour), Yhingthai Palace, Sarnies, National Kitchen, The Disgruntled Chef, and Redpan<\/p>\n
–casual<\/b>\u00a0dates<\/b>: Inaniwa Yosuke Udon, Tanuki Raw, The Disgruntled Chef<\/p>\n
\n
You may be interested in:
\n– 10 Best Desserts of 2016<\/a>
\n–10 Best Dishes of 2016<\/a>
\n–10 Best Meals Under $20<\/a><\/p>\n
\n
<\/a>\n
Redpan is the Grub Group’s latest\u00a0culinary venture, and it’s the best one yet. It is a collaboration with DP Architects, and hence the name reDP<\/strong>an. Like other eateries under Grub, Redpan serves mod sin (modern Singaporean) food, clean food that they would only serve their family. The must-orders here are the\u00a0pork pops<\/strong>\u00a0($9) which are sous vide and then deep-fried, creating a crispy surface and a tender meat; and hae bee hiam pasta<\/strong> ($16)\u00a0from a traditional recipe of\u00a0Chef Mervyn Phan\u2019s grandmother. Recommended for families and groups of friends.<\/p>\n\n
#9. The National Kitchen by Violet Oon<\/a><\/strong><\/h2>\n<\/a><\/p>\nThe National Kitchen opened with much fanfare. After all, it is by Dame Violet Oon, damed by the French Grand Ordre du Rocamadour du Diamant Noir. After my initial less-than-stellar review, I returned several times to The National Kitchen and each time, the food gets better and better that my doctor friend, who is a fussy foodie, approves of it. I emailed them to compliment them about the improvement and they replied that they read my review, took my feedback, and improve the recipes; they took feedback from other customers too. It’s heartening to see restaurants taking constructive criticism and improving themselves. Recommended for families and groups of friends.<\/p>\n
\n#8. The Disgruntled Chef<\/strong><\/a><\/h2>\n<\/a>
\nConsidering that 60% of restaurants close after a year, the 6 year-old The Disgruntled Chef making this list is quite a big deal. The kitchen is helmed by celebrity chef Daniel Sia, who serves European cuisine with touches of Asian flavors.\u00a0The weekend brunch set is priced reasonably at $32++ for two plates and $39++ for three. The\u00a0truffle bikini<\/strong> ($10) is an atas grilled cheese sandwich,\u00a0zng<\/em>\u00a0with black truffle and iberico ham; umami max. Also get the\u00a0crispy lamb shortribs<\/strong> ($21), sprinkled with cumin. I recommend brunch for lovers and families; and dinner for lovers and large groups.<\/p>\n
\n#7. Sarnies<\/a><\/strong><\/h2>\n<\/a>
\nThe 6 year-old Australian cafe has a brilliant new menu this year, combining Australian cuisine with touches of Indian spices. The food is full-on bold, no-holds-barred masculine like their Hollywood exports Hugh Jackman and Chris Hemsworth; the food is often made from scratch and ingredients are hormone-free. Their fantastic\u00a0cherry-let cocktail <\/b>won an important competition. Definitely\u00a0must get the hand-cut\u00a0curry pasta <\/b>($19.50) and the complex vegetarian grilled haloumi sliders<\/b> ($13). <\/b>Good for after-work gatherings.<\/p>\n
\n#6. Yhingthai Palace<\/a><\/strong><\/h2>\n<\/a>
\nYhingthai Palace has been around for years but every time we walk past, we are frightened by the atas decor, thinking the PALACE would be very expensive. The Michelin Guide Bib Gourmand restaurant cost us about $40 each, expensive for Thai food, but the dishes were\u00a0so delicious we\u00a0wouldn’t mind the price. Order the olive rice<\/b> ($15\/$20\/$30), which is fragrant with bits of garlic, with crunchy bits of\u00a0hae bee<\/em>. For families and groups.<\/p>\n
\n#5. Penang Hawker Buffet at York Hotel<\/strong><\/a><\/h2>\nFor the past 30 years, York Hotel has invited Penang hawkers to Singapore to cook for us. Some of the hawkers have \u00a0retired, so you can’t eat the food even if you visit Penang; you can only eat it at this buffet. Their kway teow soup <\/b>made it to our 10 Best Dishes of 2016, although there are other delicious items at the buffet such as assam laksa<\/strong>,\u00a0char kway teow<\/strong>,\u00a0nasi lemak<\/strong>, and\u00a0ban chang kueh<\/strong>. It occurs only thrice a year. Catch it when it comes again in 2017. It’s worth it.<\/p>\n
\n#4. Tanuki Raw<\/strong><\/a><\/h2>\nTanuki Raw reopened after a hiatus for renovation. I’ve resisted going to Tanuki Raw for the longest time because (1) I don’t want to queue–they don’t accept reservations and there is always a queue—and (2) because of my prejudice that a hipster restaurant won’t be good. I was wrong. It serves westernized version of Japanese one-bowl meal, such as the popular\u00a0foie gras truffle yakiniku<\/strong> ($23) and\u00a0the signature chirashi<\/strong> ($22.90). Not only is the food delicious, there is invention in the East-meets-West fusion, appealing to young, modern tastebuds. During happy hours, they serve very cheap\u00a0oysters<\/strong> if you order a cocktail.<\/p>\n
\n#3. Vatos Urban Tacos<\/a><\/strong><\/h2>\n<\/a>
\nWhen friends ask me to recommend them Mexican food, it’s always Vatos. And my friends\u00a0all love it. Vatos\u00a0serves an innovative KoMex (Korean Mexican) food; \u00a0think tacos with gogungjiang.<\/i> Their tortillas are homemade, none of those dry tortilla nonsense in other Mexican joints.\u00a0<\/i>They also serve Korean inspired cocktails, which makes this restaurant great for afterwork gatherings. Get the\u00a0baja fish tacos<\/strong>\u00a0($10 for 2, $14 for 3), Korean pork belly tacos<\/strong> ($10\/$14), and\u00a0Sexy Sanchez<\/strong> ($28), a\u00a0strawberry margarita with an inverted apple and strawberry cider.<\/p>\n
\n#2. Inaniwa Yosuke<\/strong><\/a><\/h2>\n<\/a>
\nOne of the 16 concepts at Japan Food Town at Wisma Atria, Inaniwa Yosuke was established in 1860. The udon is different from the thick udon we know; this Inaniwa-styled udon is thin like mee sua<\/em>. It takes 3 days to make the udon, and the entire process is manual, done in Japan, imported to Singapore. Get the set with everything<\/strong> ($32+) consisting hot udon in umami, smoky, bonito broth; cold udon in two dips; and tempura. It is quite costly, but it’s very delicious. Recommended for families and dates.<\/p>\n
\n#1. Man Man Japanese Unagi Restaurant<\/strong><\/a><\/h2>\nMan Man Japanese Unagi Restaurant is by the wildly successful Teppei<\/a>. They import fresh live eels from\u00a0Mikawa Isshiki region; they are displayed, swimming in the tanks at the front of the restaurant. If you sit by the counter, you can see the chef walk to the tanks, pick an eel, bring to the kitchen, and slaughter it. First, the chef uses a pin to pierce the eel through the eye to the chopping board. Now that the eel is fixed on the chopping board, the chef slices it along the stomach, from the head to the tail. He then skewers it and puts it on hot charcoal. Some say it’s barbaric, I find it manly.<\/p>\nThe unagi is very bold, much char on the surface while\u00a0the flesh is still moist and tender. It’s very salty and very sweet.<\/p>\n
The ventilation needs some improvement, and this isn’t a place to linger; it’s eat and go. So it’s good for families, because you don’t care how you smell to your family, and because you don’t feel like talking to your family, so you just want to eat and go. Haha.<\/p>\n
\nTo summarize, for
\n–families<\/b>: Man Man Unagi Japanese restaurant, Inaniwa Yosuke Udon, Penang \u00a0buffet at York Hotel, Yhingthai Palace, National Kitchen, The Disgruntled Chef (brunch), and Redpan<\/p>\n
–friends and colleagues gatherings<\/b>: Vatos Urban Tacos, Tanuki Raw (happy hour), Yhingthai Palace, Sarnies, National Kitchen, The Disgruntled Chef, and Redpan<\/p>\n
–casual<\/b>\u00a0dates<\/b>: Inaniwa Yosuke Udon, Tanuki Raw, The Disgruntled Chef<\/p>\n
\n
You may be interested in:
\n– 10 Best Desserts of 2016<\/a>
\n–10 Best Dishes of 2016<\/a>
\n–10 Best Meals Under $20<\/a><\/p>\n
\n
<\/a><\/p>\nThe National Kitchen opened with much fanfare. After all, it is by Dame Violet Oon, damed by the French Grand Ordre du Rocamadour du Diamant Noir. After my initial less-than-stellar review, I returned several times to The National Kitchen and each time, the food gets better and better that my doctor friend, who is a fussy foodie, approves of it. I emailed them to compliment them about the improvement and they replied that they read my review, took my feedback, and improve the recipes; they took feedback from other customers too. It’s heartening to see restaurants taking constructive criticism and improving themselves. Recommended for families and groups of friends.<\/p>\n
\n
#8. The Disgruntled Chef<\/strong><\/a><\/h2>\n<\/a>
\nConsidering that 60% of restaurants close after a year, the 6 year-old The Disgruntled Chef making this list is quite a big deal. The kitchen is helmed by celebrity chef Daniel Sia, who serves European cuisine with touches of Asian flavors.\u00a0The weekend brunch set is priced reasonably at $32++ for two plates and $39++ for three. The\u00a0truffle bikini<\/strong> ($10) is an atas grilled cheese sandwich,\u00a0zng<\/em>\u00a0with black truffle and iberico ham; umami max. Also get the\u00a0crispy lamb shortribs<\/strong> ($21), sprinkled with cumin. I recommend brunch for lovers and families; and dinner for lovers and large groups.<\/p>\n
\n#7. Sarnies<\/a><\/strong><\/h2>\n<\/a>
\nThe 6 year-old Australian cafe has a brilliant new menu this year, combining Australian cuisine with touches of Indian spices. The food is full-on bold, no-holds-barred masculine like their Hollywood exports Hugh Jackman and Chris Hemsworth; the food is often made from scratch and ingredients are hormone-free. Their fantastic\u00a0cherry-let cocktail <\/b>won an important competition. Definitely\u00a0must get the hand-cut\u00a0curry pasta <\/b>($19.50) and the complex vegetarian grilled haloumi sliders<\/b> ($13). <\/b>Good for after-work gatherings.<\/p>\n
\n#6. Yhingthai Palace<\/a><\/strong><\/h2>\n<\/a>
\nYhingthai Palace has been around for years but every time we walk past, we are frightened by the atas decor, thinking the PALACE would be very expensive. The Michelin Guide Bib Gourmand restaurant cost us about $40 each, expensive for Thai food, but the dishes were\u00a0so delicious we\u00a0wouldn’t mind the price. Order the olive rice<\/b> ($15\/$20\/$30), which is fragrant with bits of garlic, with crunchy bits of\u00a0hae bee<\/em>. For families and groups.<\/p>\n
\n#5. Penang Hawker Buffet at York Hotel<\/strong><\/a><\/h2>\nFor the past 30 years, York Hotel has invited Penang hawkers to Singapore to cook for us. Some of the hawkers have \u00a0retired, so you can’t eat the food even if you visit Penang; you can only eat it at this buffet. Their kway teow soup <\/b>made it to our 10 Best Dishes of 2016, although there are other delicious items at the buffet such as assam laksa<\/strong>,\u00a0char kway teow<\/strong>,\u00a0nasi lemak<\/strong>, and\u00a0ban chang kueh<\/strong>. It occurs only thrice a year. Catch it when it comes again in 2017. It’s worth it.<\/p>\n
\n#4. Tanuki Raw<\/strong><\/a><\/h2>\nTanuki Raw reopened after a hiatus for renovation. I’ve resisted going to Tanuki Raw for the longest time because (1) I don’t want to queue–they don’t accept reservations and there is always a queue—and (2) because of my prejudice that a hipster restaurant won’t be good. I was wrong. It serves westernized version of Japanese one-bowl meal, such as the popular\u00a0foie gras truffle yakiniku<\/strong> ($23) and\u00a0the signature chirashi<\/strong> ($22.90). Not only is the food delicious, there is invention in the East-meets-West fusion, appealing to young, modern tastebuds. During happy hours, they serve very cheap\u00a0oysters<\/strong> if you order a cocktail.<\/p>\n
\n#3. Vatos Urban Tacos<\/a><\/strong><\/h2>\n<\/a>
\nWhen friends ask me to recommend them Mexican food, it’s always Vatos. And my friends\u00a0all love it. Vatos\u00a0serves an innovative KoMex (Korean Mexican) food; \u00a0think tacos with gogungjiang.<\/i> Their tortillas are homemade, none of those dry tortilla nonsense in other Mexican joints.\u00a0<\/i>They also serve Korean inspired cocktails, which makes this restaurant great for afterwork gatherings. Get the\u00a0baja fish tacos<\/strong>\u00a0($10 for 2, $14 for 3), Korean pork belly tacos<\/strong> ($10\/$14), and\u00a0Sexy Sanchez<\/strong> ($28), a\u00a0strawberry margarita with an inverted apple and strawberry cider.<\/p>\n
\n#2. Inaniwa Yosuke<\/strong><\/a><\/h2>\n<\/a>
\nOne of the 16 concepts at Japan Food Town at Wisma Atria, Inaniwa Yosuke was established in 1860. The udon is different from the thick udon we know; this Inaniwa-styled udon is thin like mee sua<\/em>. It takes 3 days to make the udon, and the entire process is manual, done in Japan, imported to Singapore. Get the set with everything<\/strong> ($32+) consisting hot udon in umami, smoky, bonito broth; cold udon in two dips; and tempura. It is quite costly, but it’s very delicious. Recommended for families and dates.<\/p>\n
\n#1. Man Man Japanese Unagi Restaurant<\/strong><\/a><\/h2>\nMan Man Japanese Unagi Restaurant is by the wildly successful Teppei<\/a>. They import fresh live eels from\u00a0Mikawa Isshiki region; they are displayed, swimming in the tanks at the front of the restaurant. If you sit by the counter, you can see the chef walk to the tanks, pick an eel, bring to the kitchen, and slaughter it. First, the chef uses a pin to pierce the eel through the eye to the chopping board. Now that the eel is fixed on the chopping board, the chef slices it along the stomach, from the head to the tail. He then skewers it and puts it on hot charcoal. Some say it’s barbaric, I find it manly.<\/p>\nThe unagi is very bold, much char on the surface while\u00a0the flesh is still moist and tender. It’s very salty and very sweet.<\/p>\n
The ventilation needs some improvement, and this isn’t a place to linger; it’s eat and go. So it’s good for families, because you don’t care how you smell to your family, and because you don’t feel like talking to your family, so you just want to eat and go. Haha.<\/p>\n
\nTo summarize, for
\n–families<\/b>: Man Man Unagi Japanese restaurant, Inaniwa Yosuke Udon, Penang \u00a0buffet at York Hotel, Yhingthai Palace, National Kitchen, The Disgruntled Chef (brunch), and Redpan<\/p>\n
–friends and colleagues gatherings<\/b>: Vatos Urban Tacos, Tanuki Raw (happy hour), Yhingthai Palace, Sarnies, National Kitchen, The Disgruntled Chef, and Redpan<\/p>\n
–casual<\/b>\u00a0dates<\/b>: Inaniwa Yosuke Udon, Tanuki Raw, The Disgruntled Chef<\/p>\n
\n
You may be interested in:
\n– 10 Best Desserts of 2016<\/a>
\n–10 Best Dishes of 2016<\/a>
\n–10 Best Meals Under $20<\/a><\/p>\n
\n
<\/a>\n
Considering that 60% of restaurants close after a year, the 6 year-old The Disgruntled Chef making this list is quite a big deal. The kitchen is helmed by celebrity chef Daniel Sia, who serves European cuisine with touches of Asian flavors.\u00a0The weekend brunch set is priced reasonably at $32++ for two plates and $39++ for three. The\u00a0truffle bikini<\/strong> ($10) is an atas grilled cheese sandwich,\u00a0zng<\/em>\u00a0with black truffle and iberico ham; umami max. Also get the\u00a0crispy lamb shortribs<\/strong> ($21), sprinkled with cumin. I recommend brunch for lovers and families; and dinner for lovers and large groups.<\/p>\n\n
#7. Sarnies<\/a><\/strong><\/h2>\n<\/a>
\nThe 6 year-old Australian cafe has a brilliant new menu this year, combining Australian cuisine with touches of Indian spices. The food is full-on bold, no-holds-barred masculine like their Hollywood exports Hugh Jackman and Chris Hemsworth; the food is often made from scratch and ingredients are hormone-free. Their fantastic\u00a0cherry-let cocktail <\/b>won an important competition. Definitely\u00a0must get the hand-cut\u00a0curry pasta <\/b>($19.50) and the complex vegetarian grilled haloumi sliders<\/b> ($13). <\/b>Good for after-work gatherings.<\/p>\n
\n#6. Yhingthai Palace<\/a><\/strong><\/h2>\n<\/a>
\nYhingthai Palace has been around for years but every time we walk past, we are frightened by the atas decor, thinking the PALACE would be very expensive. The Michelin Guide Bib Gourmand restaurant cost us about $40 each, expensive for Thai food, but the dishes were\u00a0so delicious we\u00a0wouldn’t mind the price. Order the olive rice<\/b> ($15\/$20\/$30), which is fragrant with bits of garlic, with crunchy bits of\u00a0hae bee<\/em>. For families and groups.<\/p>\n
\n#5. Penang Hawker Buffet at York Hotel<\/strong><\/a><\/h2>\nFor the past 30 years, York Hotel has invited Penang hawkers to Singapore to cook for us. Some of the hawkers have \u00a0retired, so you can’t eat the food even if you visit Penang; you can only eat it at this buffet. Their kway teow soup <\/b>made it to our 10 Best Dishes of 2016, although there are other delicious items at the buffet such as assam laksa<\/strong>,\u00a0char kway teow<\/strong>,\u00a0nasi lemak<\/strong>, and\u00a0ban chang kueh<\/strong>. It occurs only thrice a year. Catch it when it comes again in 2017. It’s worth it.<\/p>\n
\n#4. Tanuki Raw<\/strong><\/a><\/h2>\nTanuki Raw reopened after a hiatus for renovation. I’ve resisted going to Tanuki Raw for the longest time because (1) I don’t want to queue–they don’t accept reservations and there is always a queue—and (2) because of my prejudice that a hipster restaurant won’t be good. I was wrong. It serves westernized version of Japanese one-bowl meal, such as the popular\u00a0foie gras truffle yakiniku<\/strong> ($23) and\u00a0the signature chirashi<\/strong> ($22.90). Not only is the food delicious, there is invention in the East-meets-West fusion, appealing to young, modern tastebuds. During happy hours, they serve very cheap\u00a0oysters<\/strong> if you order a cocktail.<\/p>\n
\n#3. Vatos Urban Tacos<\/a><\/strong><\/h2>\n<\/a>
\nWhen friends ask me to recommend them Mexican food, it’s always Vatos. And my friends\u00a0all love it. Vatos\u00a0serves an innovative KoMex (Korean Mexican) food; \u00a0think tacos with gogungjiang.<\/i> Their tortillas are homemade, none of those dry tortilla nonsense in other Mexican joints.\u00a0<\/i>They also serve Korean inspired cocktails, which makes this restaurant great for afterwork gatherings. Get the\u00a0baja fish tacos<\/strong>\u00a0($10 for 2, $14 for 3), Korean pork belly tacos<\/strong> ($10\/$14), and\u00a0Sexy Sanchez<\/strong> ($28), a\u00a0strawberry margarita with an inverted apple and strawberry cider.<\/p>\n
\n#2. Inaniwa Yosuke<\/strong><\/a><\/h2>\n<\/a>
\nOne of the 16 concepts at Japan Food Town at Wisma Atria, Inaniwa Yosuke was established in 1860. The udon is different from the thick udon we know; this Inaniwa-styled udon is thin like mee sua<\/em>. It takes 3 days to make the udon, and the entire process is manual, done in Japan, imported to Singapore. Get the set with everything<\/strong> ($32+) consisting hot udon in umami, smoky, bonito broth; cold udon in two dips; and tempura. It is quite costly, but it’s very delicious. Recommended for families and dates.<\/p>\n
\n#1. Man Man Japanese Unagi Restaurant<\/strong><\/a><\/h2>\nMan Man Japanese Unagi Restaurant is by the wildly successful Teppei<\/a>. They import fresh live eels from\u00a0Mikawa Isshiki region; they are displayed, swimming in the tanks at the front of the restaurant. If you sit by the counter, you can see the chef walk to the tanks, pick an eel, bring to the kitchen, and slaughter it. First, the chef uses a pin to pierce the eel through the eye to the chopping board. Now that the eel is fixed on the chopping board, the chef slices it along the stomach, from the head to the tail. He then skewers it and puts it on hot charcoal. Some say it’s barbaric, I find it manly.<\/p>\nThe unagi is very bold, much char on the surface while\u00a0the flesh is still moist and tender. It’s very salty and very sweet.<\/p>\n
The ventilation needs some improvement, and this isn’t a place to linger; it’s eat and go. So it’s good for families, because you don’t care how you smell to your family, and because you don’t feel like talking to your family, so you just want to eat and go. Haha.<\/p>\n
\nTo summarize, for
\n–families<\/b>: Man Man Unagi Japanese restaurant, Inaniwa Yosuke Udon, Penang \u00a0buffet at York Hotel, Yhingthai Palace, National Kitchen, The Disgruntled Chef (brunch), and Redpan<\/p>\n
–friends and colleagues gatherings<\/b>: Vatos Urban Tacos, Tanuki Raw (happy hour), Yhingthai Palace, Sarnies, National Kitchen, The Disgruntled Chef, and Redpan<\/p>\n
–casual<\/b>\u00a0dates<\/b>: Inaniwa Yosuke Udon, Tanuki Raw, The Disgruntled Chef<\/p>\n
\n
You may be interested in:
\n– 10 Best Desserts of 2016<\/a>
\n–10 Best Dishes of 2016<\/a>
\n–10 Best Meals Under $20<\/a><\/p>\n
\n
<\/a>\n
The 6 year-old Australian cafe has a brilliant new menu this year, combining Australian cuisine with touches of Indian spices. The food is full-on bold, no-holds-barred masculine like their Hollywood exports Hugh Jackman and Chris Hemsworth; the food is often made from scratch and ingredients are hormone-free. Their fantastic\u00a0cherry-let cocktail <\/b>won an important competition. Definitely\u00a0must get the hand-cut\u00a0curry pasta <\/b>($19.50) and the complex vegetarian grilled haloumi sliders<\/b> ($13). <\/b>Good for after-work gatherings.<\/p>\n\n
#6. Yhingthai Palace<\/a><\/strong><\/h2>\n<\/a>
\nYhingthai Palace has been around for years but every time we walk past, we are frightened by the atas decor, thinking the PALACE would be very expensive. The Michelin Guide Bib Gourmand restaurant cost us about $40 each, expensive for Thai food, but the dishes were\u00a0so delicious we\u00a0wouldn’t mind the price. Order the olive rice<\/b> ($15\/$20\/$30), which is fragrant with bits of garlic, with crunchy bits of\u00a0hae bee<\/em>. For families and groups.<\/p>\n
\n#5. Penang Hawker Buffet at York Hotel<\/strong><\/a><\/h2>\nFor the past 30 years, York Hotel has invited Penang hawkers to Singapore to cook for us. Some of the hawkers have \u00a0retired, so you can’t eat the food even if you visit Penang; you can only eat it at this buffet. Their kway teow soup <\/b>made it to our 10 Best Dishes of 2016, although there are other delicious items at the buffet such as assam laksa<\/strong>,\u00a0char kway teow<\/strong>,\u00a0nasi lemak<\/strong>, and\u00a0ban chang kueh<\/strong>. It occurs only thrice a year. Catch it when it comes again in 2017. It’s worth it.<\/p>\n
\n#4. Tanuki Raw<\/strong><\/a><\/h2>\nTanuki Raw reopened after a hiatus for renovation. I’ve resisted going to Tanuki Raw for the longest time because (1) I don’t want to queue–they don’t accept reservations and there is always a queue—and (2) because of my prejudice that a hipster restaurant won’t be good. I was wrong. It serves westernized version of Japanese one-bowl meal, such as the popular\u00a0foie gras truffle yakiniku<\/strong> ($23) and\u00a0the signature chirashi<\/strong> ($22.90). Not only is the food delicious, there is invention in the East-meets-West fusion, appealing to young, modern tastebuds. During happy hours, they serve very cheap\u00a0oysters<\/strong> if you order a cocktail.<\/p>\n
\n#3. Vatos Urban Tacos<\/a><\/strong><\/h2>\n<\/a>
\nWhen friends ask me to recommend them Mexican food, it’s always Vatos. And my friends\u00a0all love it. Vatos\u00a0serves an innovative KoMex (Korean Mexican) food; \u00a0think tacos with gogungjiang.<\/i> Their tortillas are homemade, none of those dry tortilla nonsense in other Mexican joints.\u00a0<\/i>They also serve Korean inspired cocktails, which makes this restaurant great for afterwork gatherings. Get the\u00a0baja fish tacos<\/strong>\u00a0($10 for 2, $14 for 3), Korean pork belly tacos<\/strong> ($10\/$14), and\u00a0Sexy Sanchez<\/strong> ($28), a\u00a0strawberry margarita with an inverted apple and strawberry cider.<\/p>\n
\n#2. Inaniwa Yosuke<\/strong><\/a><\/h2>\n<\/a>
\nOne of the 16 concepts at Japan Food Town at Wisma Atria, Inaniwa Yosuke was established in 1860. The udon is different from the thick udon we know; this Inaniwa-styled udon is thin like mee sua<\/em>. It takes 3 days to make the udon, and the entire process is manual, done in Japan, imported to Singapore. Get the set with everything<\/strong> ($32+) consisting hot udon in umami, smoky, bonito broth; cold udon in two dips; and tempura. It is quite costly, but it’s very delicious. Recommended for families and dates.<\/p>\n
\n#1. Man Man Japanese Unagi Restaurant<\/strong><\/a><\/h2>\nMan Man Japanese Unagi Restaurant is by the wildly successful Teppei<\/a>. They import fresh live eels from\u00a0Mikawa Isshiki region; they are displayed, swimming in the tanks at the front of the restaurant. If you sit by the counter, you can see the chef walk to the tanks, pick an eel, bring to the kitchen, and slaughter it. First, the chef uses a pin to pierce the eel through the eye to the chopping board. Now that the eel is fixed on the chopping board, the chef slices it along the stomach, from the head to the tail. He then skewers it and puts it on hot charcoal. Some say it’s barbaric, I find it manly.<\/p>\nThe unagi is very bold, much char on the surface while\u00a0the flesh is still moist and tender. It’s very salty and very sweet.<\/p>\n
The ventilation needs some improvement, and this isn’t a place to linger; it’s eat and go. So it’s good for families, because you don’t care how you smell to your family, and because you don’t feel like talking to your family, so you just want to eat and go. Haha.<\/p>\n
\nTo summarize, for
\n–families<\/b>: Man Man Unagi Japanese restaurant, Inaniwa Yosuke Udon, Penang \u00a0buffet at York Hotel, Yhingthai Palace, National Kitchen, The Disgruntled Chef (brunch), and Redpan<\/p>\n
–friends and colleagues gatherings<\/b>: Vatos Urban Tacos, Tanuki Raw (happy hour), Yhingthai Palace, Sarnies, National Kitchen, The Disgruntled Chef, and Redpan<\/p>\n
–casual<\/b>\u00a0dates<\/b>: Inaniwa Yosuke Udon, Tanuki Raw, The Disgruntled Chef<\/p>\n
\n
You may be interested in:
\n– 10 Best Desserts of 2016<\/a>
\n–10 Best Dishes of 2016<\/a>
\n–10 Best Meals Under $20<\/a><\/p>\n
\n
<\/a>\n
Yhingthai Palace has been around for years but every time we walk past, we are frightened by the atas decor, thinking the PALACE would be very expensive. The Michelin Guide Bib Gourmand restaurant cost us about $40 each, expensive for Thai food, but the dishes were\u00a0so delicious we\u00a0wouldn’t mind the price. Order the olive rice<\/b> ($15\/$20\/$30), which is fragrant with bits of garlic, with crunchy bits of\u00a0hae bee<\/em>. For families and groups.<\/p>\n\n
#5. Penang Hawker Buffet at York Hotel<\/strong><\/a><\/h2>\nFor the past 30 years, York Hotel has invited Penang hawkers to Singapore to cook for us. Some of the hawkers have \u00a0retired, so you can’t eat the food even if you visit Penang; you can only eat it at this buffet. Their kway teow soup <\/b>made it to our 10 Best Dishes of 2016, although there are other delicious items at the buffet such as assam laksa<\/strong>,\u00a0char kway teow<\/strong>,\u00a0nasi lemak<\/strong>, and\u00a0ban chang kueh<\/strong>. It occurs only thrice a year. Catch it when it comes again in 2017. It’s worth it.<\/p>\n
\n#4. Tanuki Raw<\/strong><\/a><\/h2>\nTanuki Raw reopened after a hiatus for renovation. I’ve resisted going to Tanuki Raw for the longest time because (1) I don’t want to queue–they don’t accept reservations and there is always a queue—and (2) because of my prejudice that a hipster restaurant won’t be good. I was wrong. It serves westernized version of Japanese one-bowl meal, such as the popular\u00a0foie gras truffle yakiniku<\/strong> ($23) and\u00a0the signature chirashi<\/strong> ($22.90). Not only is the food delicious, there is invention in the East-meets-West fusion, appealing to young, modern tastebuds. During happy hours, they serve very cheap\u00a0oysters<\/strong> if you order a cocktail.<\/p>\n
\n#3. Vatos Urban Tacos<\/a><\/strong><\/h2>\n<\/a>
\nWhen friends ask me to recommend them Mexican food, it’s always Vatos. And my friends\u00a0all love it. Vatos\u00a0serves an innovative KoMex (Korean Mexican) food; \u00a0think tacos with gogungjiang.<\/i> Their tortillas are homemade, none of those dry tortilla nonsense in other Mexican joints.\u00a0<\/i>They also serve Korean inspired cocktails, which makes this restaurant great for afterwork gatherings. Get the\u00a0baja fish tacos<\/strong>\u00a0($10 for 2, $14 for 3), Korean pork belly tacos<\/strong> ($10\/$14), and\u00a0Sexy Sanchez<\/strong> ($28), a\u00a0strawberry margarita with an inverted apple and strawberry cider.<\/p>\n
\n#2. Inaniwa Yosuke<\/strong><\/a><\/h2>\n<\/a>
\nOne of the 16 concepts at Japan Food Town at Wisma Atria, Inaniwa Yosuke was established in 1860. The udon is different from the thick udon we know; this Inaniwa-styled udon is thin like mee sua<\/em>. It takes 3 days to make the udon, and the entire process is manual, done in Japan, imported to Singapore. Get the set with everything<\/strong> ($32+) consisting hot udon in umami, smoky, bonito broth; cold udon in two dips; and tempura. It is quite costly, but it’s very delicious. Recommended for families and dates.<\/p>\n
\n#1. Man Man Japanese Unagi Restaurant<\/strong><\/a><\/h2>\nMan Man Japanese Unagi Restaurant is by the wildly successful Teppei<\/a>. They import fresh live eels from\u00a0Mikawa Isshiki region; they are displayed, swimming in the tanks at the front of the restaurant. If you sit by the counter, you can see the chef walk to the tanks, pick an eel, bring to the kitchen, and slaughter it. First, the chef uses a pin to pierce the eel through the eye to the chopping board. Now that the eel is fixed on the chopping board, the chef slices it along the stomach, from the head to the tail. He then skewers it and puts it on hot charcoal. Some say it’s barbaric, I find it manly.<\/p>\nThe unagi is very bold, much char on the surface while\u00a0the flesh is still moist and tender. It’s very salty and very sweet.<\/p>\n
The ventilation needs some improvement, and this isn’t a place to linger; it’s eat and go. So it’s good for families, because you don’t care how you smell to your family, and because you don’t feel like talking to your family, so you just want to eat and go. Haha.<\/p>\n
\nTo summarize, for
\n–families<\/b>: Man Man Unagi Japanese restaurant, Inaniwa Yosuke Udon, Penang \u00a0buffet at York Hotel, Yhingthai Palace, National Kitchen, The Disgruntled Chef (brunch), and Redpan<\/p>\n
–friends and colleagues gatherings<\/b>: Vatos Urban Tacos, Tanuki Raw (happy hour), Yhingthai Palace, Sarnies, National Kitchen, The Disgruntled Chef, and Redpan<\/p>\n
–casual<\/b>\u00a0dates<\/b>: Inaniwa Yosuke Udon, Tanuki Raw, The Disgruntled Chef<\/p>\n
\n
You may be interested in:
\n– 10 Best Desserts of 2016<\/a>
\n–10 Best Dishes of 2016<\/a>
\n–10 Best Meals Under $20<\/a><\/p>\n
\n
For the past 30 years, York Hotel has invited Penang hawkers to Singapore to cook for us. Some of the hawkers have \u00a0retired, so you can’t eat the food even if you visit Penang; you can only eat it at this buffet. Their kway teow soup <\/b>made it to our 10 Best Dishes of 2016, although there are other delicious items at the buffet such as assam laksa<\/strong>,\u00a0char kway teow<\/strong>,\u00a0nasi lemak<\/strong>, and\u00a0ban chang kueh<\/strong>. It occurs only thrice a year. Catch it when it comes again in 2017. It’s worth it.<\/p>\n\n
#4. Tanuki Raw<\/strong><\/a><\/h2>\nTanuki Raw reopened after a hiatus for renovation. I’ve resisted going to Tanuki Raw for the longest time because (1) I don’t want to queue–they don’t accept reservations and there is always a queue—and (2) because of my prejudice that a hipster restaurant won’t be good. I was wrong. It serves westernized version of Japanese one-bowl meal, such as the popular\u00a0foie gras truffle yakiniku<\/strong> ($23) and\u00a0the signature chirashi<\/strong> ($22.90). Not only is the food delicious, there is invention in the East-meets-West fusion, appealing to young, modern tastebuds. During happy hours, they serve very cheap\u00a0oysters<\/strong> if you order a cocktail.<\/p>\n
\n#3. Vatos Urban Tacos<\/a><\/strong><\/h2>\n<\/a>
\nWhen friends ask me to recommend them Mexican food, it’s always Vatos. And my friends\u00a0all love it. Vatos\u00a0serves an innovative KoMex (Korean Mexican) food; \u00a0think tacos with gogungjiang.<\/i> Their tortillas are homemade, none of those dry tortilla nonsense in other Mexican joints.\u00a0<\/i>They also serve Korean inspired cocktails, which makes this restaurant great for afterwork gatherings. Get the\u00a0baja fish tacos<\/strong>\u00a0($10 for 2, $14 for 3), Korean pork belly tacos<\/strong> ($10\/$14), and\u00a0Sexy Sanchez<\/strong> ($28), a\u00a0strawberry margarita with an inverted apple and strawberry cider.<\/p>\n
\n#2. Inaniwa Yosuke<\/strong><\/a><\/h2>\n<\/a>
\nOne of the 16 concepts at Japan Food Town at Wisma Atria, Inaniwa Yosuke was established in 1860. The udon is different from the thick udon we know; this Inaniwa-styled udon is thin like mee sua<\/em>. It takes 3 days to make the udon, and the entire process is manual, done in Japan, imported to Singapore. Get the set with everything<\/strong> ($32+) consisting hot udon in umami, smoky, bonito broth; cold udon in two dips; and tempura. It is quite costly, but it’s very delicious. Recommended for families and dates.<\/p>\n
\n#1. Man Man Japanese Unagi Restaurant<\/strong><\/a><\/h2>\nMan Man Japanese Unagi Restaurant is by the wildly successful Teppei<\/a>. They import fresh live eels from\u00a0Mikawa Isshiki region; they are displayed, swimming in the tanks at the front of the restaurant. If you sit by the counter, you can see the chef walk to the tanks, pick an eel, bring to the kitchen, and slaughter it. First, the chef uses a pin to pierce the eel through the eye to the chopping board. Now that the eel is fixed on the chopping board, the chef slices it along the stomach, from the head to the tail. He then skewers it and puts it on hot charcoal. Some say it’s barbaric, I find it manly.<\/p>\nThe unagi is very bold, much char on the surface while\u00a0the flesh is still moist and tender. It’s very salty and very sweet.<\/p>\n
The ventilation needs some improvement, and this isn’t a place to linger; it’s eat and go. So it’s good for families, because you don’t care how you smell to your family, and because you don’t feel like talking to your family, so you just want to eat and go. Haha.<\/p>\n
\nTo summarize, for
\n–families<\/b>: Man Man Unagi Japanese restaurant, Inaniwa Yosuke Udon, Penang \u00a0buffet at York Hotel, Yhingthai Palace, National Kitchen, The Disgruntled Chef (brunch), and Redpan<\/p>\n
–friends and colleagues gatherings<\/b>: Vatos Urban Tacos, Tanuki Raw (happy hour), Yhingthai Palace, Sarnies, National Kitchen, The Disgruntled Chef, and Redpan<\/p>\n
–casual<\/b>\u00a0dates<\/b>: Inaniwa Yosuke Udon, Tanuki Raw, The Disgruntled Chef<\/p>\n
\n
You may be interested in:
\n– 10 Best Desserts of 2016<\/a>
\n–10 Best Dishes of 2016<\/a>
\n–10 Best Meals Under $20<\/a><\/p>\n
\n
Tanuki Raw reopened after a hiatus for renovation. I’ve resisted going to Tanuki Raw for the longest time because (1) I don’t want to queue–they don’t accept reservations and there is always a queue—and (2) because of my prejudice that a hipster restaurant won’t be good. I was wrong. It serves westernized version of Japanese one-bowl meal, such as the popular\u00a0foie gras truffle yakiniku<\/strong> ($23) and\u00a0the signature chirashi<\/strong> ($22.90). Not only is the food delicious, there is invention in the East-meets-West fusion, appealing to young, modern tastebuds. During happy hours, they serve very cheap\u00a0oysters<\/strong> if you order a cocktail.<\/p>\n\n
#3. Vatos Urban Tacos<\/a><\/strong><\/h2>\n<\/a>
\nWhen friends ask me to recommend them Mexican food, it’s always Vatos. And my friends\u00a0all love it. Vatos\u00a0serves an innovative KoMex (Korean Mexican) food; \u00a0think tacos with gogungjiang.<\/i> Their tortillas are homemade, none of those dry tortilla nonsense in other Mexican joints.\u00a0<\/i>They also serve Korean inspired cocktails, which makes this restaurant great for afterwork gatherings. Get the\u00a0baja fish tacos<\/strong>\u00a0($10 for 2, $14 for 3), Korean pork belly tacos<\/strong> ($10\/$14), and\u00a0Sexy Sanchez<\/strong> ($28), a\u00a0strawberry margarita with an inverted apple and strawberry cider.<\/p>\n
\n#2. Inaniwa Yosuke<\/strong><\/a><\/h2>\n<\/a>
\nOne of the 16 concepts at Japan Food Town at Wisma Atria, Inaniwa Yosuke was established in 1860. The udon is different from the thick udon we know; this Inaniwa-styled udon is thin like mee sua<\/em>. It takes 3 days to make the udon, and the entire process is manual, done in Japan, imported to Singapore. Get the set with everything<\/strong> ($32+) consisting hot udon in umami, smoky, bonito broth; cold udon in two dips; and tempura. It is quite costly, but it’s very delicious. Recommended for families and dates.<\/p>\n
\n#1. Man Man Japanese Unagi Restaurant<\/strong><\/a><\/h2>\nMan Man Japanese Unagi Restaurant is by the wildly successful Teppei<\/a>. They import fresh live eels from\u00a0Mikawa Isshiki region; they are displayed, swimming in the tanks at the front of the restaurant. If you sit by the counter, you can see the chef walk to the tanks, pick an eel, bring to the kitchen, and slaughter it. First, the chef uses a pin to pierce the eel through the eye to the chopping board. Now that the eel is fixed on the chopping board, the chef slices it along the stomach, from the head to the tail. He then skewers it and puts it on hot charcoal. Some say it’s barbaric, I find it manly.<\/p>\nThe unagi is very bold, much char on the surface while\u00a0the flesh is still moist and tender. It’s very salty and very sweet.<\/p>\n
The ventilation needs some improvement, and this isn’t a place to linger; it’s eat and go. So it’s good for families, because you don’t care how you smell to your family, and because you don’t feel like talking to your family, so you just want to eat and go. Haha.<\/p>\n
\nTo summarize, for
\n–families<\/b>: Man Man Unagi Japanese restaurant, Inaniwa Yosuke Udon, Penang \u00a0buffet at York Hotel, Yhingthai Palace, National Kitchen, The Disgruntled Chef (brunch), and Redpan<\/p>\n
–friends and colleagues gatherings<\/b>: Vatos Urban Tacos, Tanuki Raw (happy hour), Yhingthai Palace, Sarnies, National Kitchen, The Disgruntled Chef, and Redpan<\/p>\n
–casual<\/b>\u00a0dates<\/b>: Inaniwa Yosuke Udon, Tanuki Raw, The Disgruntled Chef<\/p>\n
\n
You may be interested in:
\n– 10 Best Desserts of 2016<\/a>
\n–10 Best Dishes of 2016<\/a>
\n–10 Best Meals Under $20<\/a><\/p>\n
\n
<\/a>\n
When friends ask me to recommend them Mexican food, it’s always Vatos. And my friends\u00a0all love it. Vatos\u00a0serves an innovative KoMex (Korean Mexican) food; \u00a0think tacos with gogungjiang.<\/i> Their tortillas are homemade, none of those dry tortilla nonsense in other Mexican joints.\u00a0<\/i>They also serve Korean inspired cocktails, which makes this restaurant great for afterwork gatherings. Get the\u00a0baja fish tacos<\/strong>\u00a0($10 for 2, $14 for 3), Korean pork belly tacos<\/strong> ($10\/$14), and\u00a0Sexy Sanchez<\/strong> ($28), a\u00a0strawberry margarita with an inverted apple and strawberry cider.<\/p>\n\n
#2. Inaniwa Yosuke<\/strong><\/a><\/h2>\n<\/a>
\nOne of the 16 concepts at Japan Food Town at Wisma Atria, Inaniwa Yosuke was established in 1860. The udon is different from the thick udon we know; this Inaniwa-styled udon is thin like mee sua<\/em>. It takes 3 days to make the udon, and the entire process is manual, done in Japan, imported to Singapore. Get the set with everything<\/strong> ($32+) consisting hot udon in umami, smoky, bonito broth; cold udon in two dips; and tempura. It is quite costly, but it’s very delicious. Recommended for families and dates.<\/p>\n
\n#1. Man Man Japanese Unagi Restaurant<\/strong><\/a><\/h2>\nMan Man Japanese Unagi Restaurant is by the wildly successful Teppei<\/a>. They import fresh live eels from\u00a0Mikawa Isshiki region; they are displayed, swimming in the tanks at the front of the restaurant. If you sit by the counter, you can see the chef walk to the tanks, pick an eel, bring to the kitchen, and slaughter it. First, the chef uses a pin to pierce the eel through the eye to the chopping board. Now that the eel is fixed on the chopping board, the chef slices it along the stomach, from the head to the tail. He then skewers it and puts it on hot charcoal. Some say it’s barbaric, I find it manly.<\/p>\nThe unagi is very bold, much char on the surface while\u00a0the flesh is still moist and tender. It’s very salty and very sweet.<\/p>\n
The ventilation needs some improvement, and this isn’t a place to linger; it’s eat and go. So it’s good for families, because you don’t care how you smell to your family, and because you don’t feel like talking to your family, so you just want to eat and go. Haha.<\/p>\n
\nTo summarize, for
\n–families<\/b>: Man Man Unagi Japanese restaurant, Inaniwa Yosuke Udon, Penang \u00a0buffet at York Hotel, Yhingthai Palace, National Kitchen, The Disgruntled Chef (brunch), and Redpan<\/p>\n
–friends and colleagues gatherings<\/b>: Vatos Urban Tacos, Tanuki Raw (happy hour), Yhingthai Palace, Sarnies, National Kitchen, The Disgruntled Chef, and Redpan<\/p>\n
–casual<\/b>\u00a0dates<\/b>: Inaniwa Yosuke Udon, Tanuki Raw, The Disgruntled Chef<\/p>\n
\n
You may be interested in:
\n– 10 Best Desserts of 2016<\/a>
\n–10 Best Dishes of 2016<\/a>
\n–10 Best Meals Under $20<\/a><\/p>\n
\n
<\/a>\n
One of the 16 concepts at Japan Food Town at Wisma Atria, Inaniwa Yosuke was established in 1860. The udon is different from the thick udon we know; this Inaniwa-styled udon is thin like mee sua<\/em>. It takes 3 days to make the udon, and the entire process is manual, done in Japan, imported to Singapore. Get the set with everything<\/strong> ($32+) consisting hot udon in umami, smoky, bonito broth; cold udon in two dips; and tempura. It is quite costly, but it’s very delicious. Recommended for families and dates.<\/p>\n\n
#1. Man Man Japanese Unagi Restaurant<\/strong><\/a><\/h2>\nMan Man Japanese Unagi Restaurant is by the wildly successful Teppei<\/a>. They import fresh live eels from\u00a0Mikawa Isshiki region; they are displayed, swimming in the tanks at the front of the restaurant. If you sit by the counter, you can see the chef walk to the tanks, pick an eel, bring to the kitchen, and slaughter it. First, the chef uses a pin to pierce the eel through the eye to the chopping board. Now that the eel is fixed on the chopping board, the chef slices it along the stomach, from the head to the tail. He then skewers it and puts it on hot charcoal. Some say it’s barbaric, I find it manly.<\/p>\nThe unagi is very bold, much char on the surface while\u00a0the flesh is still moist and tender. It’s very salty and very sweet.<\/p>\n
The ventilation needs some improvement, and this isn’t a place to linger; it’s eat and go. So it’s good for families, because you don’t care how you smell to your family, and because you don’t feel like talking to your family, so you just want to eat and go. Haha.<\/p>\n
\nTo summarize, for
\n–families<\/b>: Man Man Unagi Japanese restaurant, Inaniwa Yosuke Udon, Penang \u00a0buffet at York Hotel, Yhingthai Palace, National Kitchen, The Disgruntled Chef (brunch), and Redpan<\/p>\n
–friends and colleagues gatherings<\/b>: Vatos Urban Tacos, Tanuki Raw (happy hour), Yhingthai Palace, Sarnies, National Kitchen, The Disgruntled Chef, and Redpan<\/p>\n
–casual<\/b>\u00a0dates<\/b>: Inaniwa Yosuke Udon, Tanuki Raw, The Disgruntled Chef<\/p>\n
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You may be interested in:
\n– 10 Best Desserts of 2016<\/a>
\n–10 Best Dishes of 2016<\/a>
\n–10 Best Meals Under $20<\/a><\/p>\n
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Man Man Japanese Unagi Restaurant is by the wildly successful Teppei<\/a>. They import fresh live eels from\u00a0Mikawa Isshiki region; they are displayed, swimming in the tanks at the front of the restaurant. If you sit by the counter, you can see the chef walk to the tanks, pick an eel, bring to the kitchen, and slaughter it. First, the chef uses a pin to pierce the eel through the eye to the chopping board. Now that the eel is fixed on the chopping board, the chef slices it along the stomach, from the head to the tail. He then skewers it and puts it on hot charcoal. Some say it’s barbaric, I find it manly.<\/p>\nThe unagi is very bold, much char on the surface while\u00a0the flesh is still moist and tender. It’s very salty and very sweet.<\/p>\n
The ventilation needs some improvement, and this isn’t a place to linger; it’s eat and go. So it’s good for families, because you don’t care how you smell to your family, and because you don’t feel like talking to your family, so you just want to eat and go. Haha.<\/p>\n
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To summarize, for
\n–families<\/b>: Man Man Unagi Japanese restaurant, Inaniwa Yosuke Udon, Penang \u00a0buffet at York Hotel, Yhingthai Palace, National Kitchen, The Disgruntled Chef (brunch), and Redpan<\/p>\n
–friends and colleagues gatherings<\/b>: Vatos Urban Tacos, Tanuki Raw (happy hour), Yhingthai Palace, Sarnies, National Kitchen, The Disgruntled Chef, and Redpan<\/p>\n
–casual<\/b>\u00a0dates<\/b>: Inaniwa Yosuke Udon, Tanuki Raw, The Disgruntled Chef<\/p>\n
\n
You may be interested in:
\n– 10 Best Desserts of 2016<\/a>
\n–10 Best Dishes of 2016<\/a>
\n–10 Best Meals Under $20<\/a><\/p>\n
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