{"id":45900,"date":"2017-08-06T08:40:55","date_gmt":"2017-08-06T00:40:55","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=45900"},"modified":"2017-08-04T21:46:59","modified_gmt":"2017-08-04T13:46:59","slug":"new-restaurants-aug-2017","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2017\/08\/06\/new-restaurants-aug-2017\/","title":{"rendered":"35 New Restaurants and Bars in Aug 2017: The Rise of Asian Restaurants #AsianPride"},"content":{"rendered":"

Out of the 33 new restaurants and 2 new bars opened in Aug 2017 Singapore<\/strong>, only 8.5 restaurants are not Asian. WOW. 10 of them are Japanese restaurants, 6 Chinese restaurants, 7 Asian or Asian-inspired, 1 Korean, 1 Thai, and 0.5 Indian-Italian. This trend is surprising to me and I’m not sure what it means. #Asianpride perhaps?<\/p>\n

Out of the non-Asian restaurants, about one-third serves Italian cuisine. There is a general fatigue for Italian food, so it’s curious that Italian restaurants are still opening.<\/p>\n

What is interesting is, looking outside of types of cuisine, there are 3 grill restaurants on the list. Singaporeans love meat, eh?<\/p>\n

\n
\n

300boru<\/a><\/strong>
\n175 Bencoolen Street, Burlington Square #01-55 Singapore 189649
\ntel: +65 8748 9676
\n11am-8pm daily
\nfacebook<\/a><\/strong><\/p>\n<\/address>\n

\"\"300boru, which means 300 bowls, specializes in dry ramen, starting from an affordable $6.90. They also serve coffee and desserts starting from $3.90.<\/p>\n

\n
\n

Akimitsu<\/strong>
\n68 Orchard Road, #04-65 Plaza Singapura, Singapore 238839
\ntel: +65 6264 3390
\n12pm-10pm
\nfacebook<\/a><\/p>\n<\/address>\n

Under the Japan Food Holdings Group, which brought us Osaka Osho, Menya Musashi<\/a>, and Ajisen<\/a>, Akimitsu is a tendon (tempura over rice) restaurant. The consultant chef\u00a0Tanihara Akimitsu, founder of Akimitsu and 5th generation Head Chef of Dote No Iseya, introduces the 128 year-old recipe to Singapore. Fresh anago (sea eel) is imported directly from Tsukiji market. Their signature tendon bowl is priced at $14.90.<\/p>\n

\n
\n

Arakawa<\/strong>
\n150 Orchard Road, Orchard Plaza\u00a0#01-34\u00a0Singapore 238841
\ntel: +65\u00a06733 0107
\nfacebook<\/a><\/p>\n<\/address>\n

Arakawa serves omakase meals following the style of kappo, Osaka’s long tradition of dining.<\/p>\n

\n
\n

The Bird Southern Table<\/strong><\/a>
\n2 Bayfront Avenue, Marina Bay Sands B1-07 Singapore 018972
\ntel: +65\u00a06688 9959
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"The Bird Southern Table serves Southern food including the 100-year-old recipe Lewellyn’s Fine Fried Chicken ($35 for half), Buttermilk Biscuits ($10), Shrimp ‘N’ Grits ($39) and Chicken & Waffles ($45).<\/p>\n

\n
\n

Blue Lotus Chinese Grill<\/a><\/strong>
\n5 Wallich Street #01-13 Tanjong Pagar Centre Singapore 078883
\ntel: +65 6996 0880
\n11.30am-10.30pm, closed Sun
\nfacebook<\/a>
\n\"\"<\/a><\/p>\n<\/address>\n

The flagship restaurant, Blue Lotus at Quayside Isle Sentosa, has opened a noodle house <\/a>last month, and now a Chinese grill restaurant.<\/p>\n

\n
\n

Buono Trattoria<\/strong>
\n1 Harbourfront Walk, Vivocity #B2-27 & 27A Singapore 098585
\nTel: +65 6358 2582
\n11am-10pm daily
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"Buono Trattoria is helmed by Chef Aloysius Lim, who has more than 20 years of experience behind him in Italian, Spanish, Mexican and American cuisine. All the dough is made daily in small batches and hand-kneaded to
\nensure customers get the freshest pizza crust. Pizzas start at $10++ for the 8 inch and $15++ for the
\n12 inch. Also on the menu are hearty (Italian) pastas such as creamy shrimp & bacon risotto<\/strong> ($15++) and baked Porcini mushroom ravioli<\/strong> ($12++).<\/p>\n

\n
\n

Butcher Boy<\/strong><\/a>
\n31 Keong Saik Road\u00a0Singapore 089138
\nfacebook<\/a><\/p>\n<\/address>\n

Butcher Boy Singapore is a contemporary style Asian Grill brought to you by the team at Cure Singapore<\/a>. Opening this month.<\/p>\n

\n
\n

Buzz in the Woods<\/strong>
\n320 Tanglin Rd Singapore 247980
\ntel: +65 8168 7127
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"Kid-friendly bistro with a playground. They serve Western cuisine, and, on weekends, BBQ brunch.<\/p>\n

\n
\n

Byblos Grill<\/strong>
\n14 Bussorah Street Singapore 199435
\ntel: +65 6296 8577
\n11am-1am daily
\nfacebook<\/a>
\n\"\"<\/a><\/p>\n<\/address>\n

\"\"Lebanese Master Chef Mohamad Slim, who founded Byblos Grill, has over 15 years of experience in the food and beverage industry under his belt, including Burj Al Arab, the only seven-star hotel in Dubai<\/a>.<\/p>\n

Chef Mohamad being passionate about his roots and culture, imports key ingredients directly from Lebanon such as Olive Oil, Pomegranate Sauce, and Sumac. He has gone a step further and shipped in a traditional oven just to bake fresh bread daily. This is to ensure customers in Singapore are able to enjoy a traditional and authentic house-cooked Lebanese meal. Fans of Labneh (Yoghurt) and Halloumi Cheese would be glad to know that he makes them fresh daily in their restaurant.<\/p>\n

\n
\n

Chef Wan’s Kitchen<\/strong>
\n8 Raffles Avenue, Esplanade Mall, #02-14, Singapore 039802
\ntel: +65 6397 4911
\n12pm-2.30pm, 5.30pm-10pm
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"Malaysian celebrity chef Wan opens halal-certified restaurant presenting recipes passed down from his mother and grandmother. <\/p>\n

\n
\n

Chikin<\/a><\/strong>
\n6 Bukit Pasoh Road Singapore 089820
\ntel: +65 6910 2742
\nM-F 5pm-1am, Sat 6pm-1am
\nfacebook<\/a><\/p>\n<\/address>\n

Chikin, which literally means “chicken” in colloquial Japanese, is a Yakitori & Cocktails restaurant-bar. The yakitori, or skewered meat, range from $3 to $4.50 a stick, and are grilled over binchotan charcoal.<\/p>\n

\n
\n

Comida Mexicana<\/strong>
\n404 East Coast Road Singapore 428998
\ntel: +65 6440 8030
\n11.30am-3pm, 6pm-10pm, closed Mon
\nfacebook<\/a>\n<\/p>\n<\/address>\n

\"\"Sister outlet to Margarita\u2019s, Comida Mexicana (which means \u2018Mexican Food\u2019 in Spanish) uses ingredients such as tomatillos, various Mexican chillies, beans and avocados from the host country wherever possible. Recommended: Enrollados ($18, chicken, Monterey Jack cheese, jalape\u00f1o and tomatoes rolled in a wheat tortilla); Carnitas ($32, pulled pork tortilla); and cornflakes-crusted fish fillets with roasted tomatillo sauce and fried corn ($32).<\/p>\n

\n
\n

COMO Cuisine<\/a><\/strong>
\nBlk 18A Dempsey Road Singapore 249677
\ntel: 1800 304 6688
\n6pm-9.30pm
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"Helmed by Anglo-Indian chef Timothy de Souza, COMO Cuisine brings a light touch to the big flavours of the region, reflecting Singapore\u2019s heritage as a culinary melting pot. On the menu are perennial favourites such as the Shrimp Ceviche and Our Big Raw Salad. New dishes are also inspired by the traditional cuisines of the Indian subcontinent. The tandoor, fired with coconut charcoal, infuses smokiness into the Lamb Kofta and transforms the tapas classic Padron peppers into a vibrant chaat.<\/p>\n

\n
\n

Folklore<\/strong>
\n700 Beach Road, Hotel Destination Level 2, Singapore 199598
\nTel: +65 6679 2900
\n12pm-2.30pm, 6pm-9.30pm
\n\"\"<\/a><\/p>\n<\/address>\n

Known for Eurasian and Peranakan food, the 61 year-old Chef Damian D’Silva presents dishes like buah keluak fried rice ($22), masak nanas (prawn-and-pineapple curry, $22), hati babi bungkus (minced pork and liver wrapped in caul fat, $18), and ayam pelencheng ($15).<\/p>\n

\n
\n

GAIG Restaurant<\/a><\/strong>
\n16 Stanley Street, Singapore 068735
\ntel: +65 6221 2134
\nfacebook<\/a>
\n\"\"<\/a><\/p>\n<\/address>\n

\"\"Carles Gaig, the Michelin starred chef who also opened and left\u00a0La Ventana<\/a> at Dempsey, has started his own restaurant, serving classic Spanish dishes and tapas.<\/p>\n

\n
\n

Ginza Rokukakutei<\/strong>
\n331 North Bridge Road #01-04, Odeon Towers, Singapore 188720
\nTel: +65 6266 1077
\n4pm-11pm
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"[FULL REVIEW<\/a>] First established in 1980, the flagship store at Osaka received one Michelin star in 2009, and every year after that. The success of the outlet spawned a second one at Ginza, Tokyo. And now the team at Ginza has been transplanted to Singapore.<\/p>\n

Helmed by Chef\u00a0Hideyuki Tanaka\u00a0who has\u00a015\u00a0years of experience, Rokukakutei offers kushikatsu or Japanese deep-fried skewers of meat, seafood and vegetables. Most of the ingredients are imported from Japan. They only serve omakase<\/strong>, which changes based on the chef’s selection of ingredients: 10 skewers or 15 ($118++) or 20 ($134++).<\/p>\n

\n
\n

Huan’s Craving<\/strong>
\n301 Changi Road Singapore\u00a0Singapore 419779
\ntel: +65\u00a06904 9686
\n11am-10.30pm
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"A casual Chinese restaurant.<\/p>\n

\n
\n

Ikura Japanese Restaurant<\/strong>
\n150 South Bridge Road, Fook Hai Building #01-14 Singapore 058727
\ntel: +65 6532 6656
\nM-F 4.30pm-12am, Sat 2pm-9pm
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"Japanese restaurant.<\/p>\n

\n
\n

Lotus Kitchen<\/strong>
\n133 New Bridge Road, Chinatown Point #01-01\/02, Singapore 059413
\ntel: +65 6538 1068
\n11.30am-3pm, 5.30pm-10pm
\nFacebook<\/a><\/p>\n<\/address>\n

\"\"[FULL REVIEW<\/a>] The new\u00a0Lotus Kitchen at Chinatown Point\u00a0<\/b>is an outpost of Lotus Vegetarian Restaurant (Quality Hotel) and is under the same management as Greendot, the vegetarian chain restaurants. The difference between the three is that Lotus Kitchen fills in the gap between buffet dining (Lotus Vegetarian) and fast dining (Greendot); Lotus Kitchen is a casual dining restaurant, as signalled by the open and contemporary decor.<\/p>\n

Their experience in vegetarian cuisine puts them in good stead. They know what vegetarians want and do not want. Here, they use less flour and more mushroom, herbs, and oats to create mock meat. Many sauces are homemade and some ingredients are imported from Taiwan. Dim-sum is made upon ordering and noodles are handmade. Most dishes are newly created, differing from the Lotus Vegetarian Restaurant.<\/p>\n

\n
\n

NOJO<\/strong>
\n383 Bukit Timah Road, #01-01 Alocassia Apartment, Singapore 259727
\ntel: +65 6235 0080
\nM-F 6pm-10pm, Weekends 12pm-2.20pm, 6pm-10pm
\nfacebook<\/a>
\n\"\"<\/a><\/p>\n<\/address>\n

\"\"Nojo serves the popular Japanese collagen hotpot. On weekends, they have a buffet for $48\/pax.<\/p>\n

\n
\n

O Chicken & Beer<\/strong>
\n52 Boat Quay Singapore 049841
\ntel: +65 6532 6088
\nfacebook<\/a><\/p>\n<\/address>\n

Chimek is a Korean portmanteau word; it combines “chicken” and “beer” (mekju) to chimek, proving how much Koreans love to eat fried chicken and drink beer together.<\/p>\n

\n
\n

Origin of Rice<\/strong>
\n180 Kitchener Road, City Square Mall #4-18, Singapore 208539
\ntel: +65 6904 1589
\nfacebook<\/a><\/p>\n<\/address>\n

They serve rice mixed with vegetables.<\/p>\n

\n
\n

Pasta e Formaggio<\/strong>
\n138 Robinson Road Oxley Tower #01-08\u00a0Singapore 068906
\ntel: +65\u00a09247 1384
\nM-F 11am-8pm, Sat 11am-5pm
\nfacebook<\/a><\/p>\n<\/address>\n

Pasta e Formaggio is a new Italian Indian fusion restaurant.<\/p>\n

\n
\n

Penang Bagus<\/strong>
\n232 Tankong Katong Road Singapore 437020
\n11am-10pm daily
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"Serves Penang food and Korean bingsu.<\/p>\n

\n
\n

Propeller<\/a><\/strong>
\n50 Telok Blangah Road Singapore 098828
\nT-Th 5pm-12am, F & Sat 5pm-2am
\nfacebook<\/a>\n<\/p>\n<\/address>\n

\"\"Propeller, a new rooftop bar at Bay Hotel Singapore, overlooks the Keppel Harbour and Sentosa. Cocktails start from $13.50 and tapas from $5, featuring pan-seared scallops with citrus fennel salad ($9.50), crabmeat creole ($8.90), seared beef cubes with truffle mayonnaise ($9.90) and Brandy flambe escargots with garlic butter ($13.50).<\/p>\n

\n
\n

Provisions<\/strong><\/a>
\n7 Dempsey Road #01-04 Singapore 249671
\ntel: +65\u00a09783 0792
\nT-Th 4pm-1am, F & Sat 4pm-2am, Sun 10.30am-3pm
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"Provisions is a claypot and skewer bar helmed by the young Chef Justin Foo who has a wealth of experience including stints at Andre<\/a> andLe Saint Julien.<\/a>\u00a0 The highlights are\u00a0seafood claypot rice<\/strong> ($16) and\u00a0oyster & uni rice<\/strong> ($28). Skewers start from $4, claypot rice $9, and drinks at $12.<\/p>\n

\n
\n

Publico<\/strong>
\n1 Nanson Road, Gallery Hotel level 1, Singapore 238909
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"Publico comprises a trio of Italian experiences under one roof: a dine-in or grab-n-go morning and daytime gourmet delicatessen, Publico Deli, which transforms in the evening to Marcello, Singapore\u2019s first modern Italian cocktail bar alongside a dessert bar, as well as Publico Ristorante which has an adjoining bar and terrazzo by the river. Opening soon.<\/p>\n

\n
\n

Ramen Hitoyoshi<\/strong>
\n1 Maritime Square, #01-99 Harbourfront Centre Singapore 099253
\ntel: +65\u00a06250 8518
\nM-F 11.30am-10pm, Weekends 11am-10pm
\nfacebook<\/a><\/p>\n<\/address>\n

Ramen restaurant.<\/p>\n

\n
\n

Scaled by Ah Hua Kelong <\/a><\/strong>
\n55 Haji Lane Singapore 189248
\nT-Sun 5pm-midnight
\ntel: +65 9830 0117
\nfacebook<\/a>\n<\/p>\n<\/address>\n

\"\"[FULL REVIEW<\/a>] Fish farm and wholesaler Ah Hua Kelong has opened its first restaurant, Scaled by Ah Hua Kelong at Haji Lane<\/strong>, sharing the premises with hipster cocktail bar Bar Stories<\/a>.<\/p>\n

Ah Hua Kelong is a fish farm located off Changi, farming and harvesting groupers, snappers, golden pomfrets, seabasses, mussels, clams, flower crabs and sea snails.\u00a0They have a hawker stall at Bedok Marketplace and a kiosk at Pasarbella, but this one is their first restaurant.<\/p>\n

\n
\n

Southpaw Bar & Sushi<\/strong>
\n11 Cavan Rd, Cavan Suites, #01-04\u00a0Singapore 209848
\ntel: +65\u00a09101 1941
\n6pm-12am, closed Sun
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"A cali-styled whiskey sushi bar that serves omakase at $68++, $98++, $138++ by Kenny Khoo with 17 years of experience including at Nogawa and Tatsuya.<\/p>\n

\n
\n

Sumo Bar Happy<\/strong><\/a>
\n261 Waterloo Street, 01-24 Waterloo Centre,\u00a0Singapore 180261
\n5pm-12pm, closed M & Tue
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"Sumo Bar Happy is a modern ramen and tachinomi sake bar.<\/p>\n

\n
\n

Taste of Hometown<\/a><\/strong>
\n1 Shenton Way, #01-09 Singapore 068803
\ntel: +65\u00a06100 6186
\nM-F 7am-6pm, Sat 8am-1pm
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"Serves local and Malaysian food. Its signature is Sarawak prawn noodles.<\/p>\n

\n
\n

Tuk Wan Kitchen<\/strong>
\n10 Jalan Leban, Singapore\u00a0577551
\ntel: +65\u00a06748 9909
\n12pm-3pm, 5pm-10pm
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"Thai restaurant.<\/p>\n

\n
\n

VLV Riverside<\/a><\/strong>
\n3A River Valley Road, Clarke Quay #01-02 Singapore 179020
\nTel: +65 6661 0197
\nW-Sat 6pm-2am, Sun-Tue 6pm-11pm
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"VLV<\/a> has extended its operation to the Riverside.\u00a0VLV\u00a0Riverside serves local \u2018zi char\u2019 fare with a touch of innovation specially created by award-winning Executive Head Chef, Martin Foo. Recommended:\u00a0Salted Egg Chicken ($18), Crispy Bull Frog with Ginger ($26), Roasted Truffle London Duck ($24\/$45\/$90), Curry Fish Head ($32),\u00a0Chinese Herb Hua Diao Prawn ($9\/100g), Stir-fried Sambal Prawn with Petai ($28), Singapore Signature Chilli Crab ($8\/100g) and\u00a0Chairman\u2019s Crab ($9\/100g).<\/p>\n

\n
\n

The Writing Club<\/strong><\/a>
\n390 Orchard Road, Palais Renaissance\u00a0#02-10 Singapore\u00a0238871
\ntel: +65\u00a09362 8626
\nM-Sat 12pm-12am, Sun 12pm-10pm
\nfacebook<\/a><\/p>\n<\/address>\n

\"\"A whiskey bar that collects over 500 hand-picked labels of rare and collectible whiskies and spirits from across the world.\u00a0Other than whisky, the selection also includes fine wines, craft beers and bespoke cocktails.<\/p>\n

\n

You may be interested in…
\n–New Restaurants in July 2017<\/a>
\n–New Restaurants in June 2017<\/a>
\n–New Restaurants and Hawkers in May 2017<\/a>
\n–New Restaurants and Bars in Apr 2017<\/a><\/p>\n

\n

PHOTO CREDIT: Photos without RERG logo are taken from the respective establishments\u2019 facebook pages or websites.<\/p>\n

\n

Written by A. Nathanael Ho.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

New restaurants in Aug 2017, Singapore 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