The iconic Pizza Studio Tamaki (PST) from Tokyo has officially landed in Singapore, opening its doors at 38 Tanjong Pagar Road (formerly Tippling Club). If the buzz from their Tokyo and Bangkok outlets is anything to go by, expect queues to form quickly – and with good reason.

Read more: [SG EATS] Pizza Studio Tamaki (PST) – Famous Tokyo Neapolitan Pizza Now in Singapore at Tanjong Pagar

Helmed by Chef Ryosuke Tanahara, a protégé of founder Tsubasa Tamaki, PST Singapore is the brand’s second overseas outpost. Backed by JAP Concepts (the same group behind Yappari Steak), PST brings its award-winning Tokyo-Neapolitan pizzas to our local dining scene. Interestingly, Chef Tamaki also mentored the Japanese chef behind Beyond The Dough, the pizzeria located at Arab Street.

PST has made waves in the global pizza scene since its debut in 2017. Not only has it been listed in the Michelin Guide Japan for four consecutive years, but it also clinched the Bib Gourmand in 2022 and 2023. On top of that, it’s a regular feature in both 50 Top Pizza World and 50 Top Pizza Asia-Pacific – accolades that set high expectations.

Their signature pizza style features light, crisp textures and a beautifully puffed crust. The dough is crafted from a special blend of flour, fermented for 30 hours, then baked in a wood-fired oven fueled by a mix of oak, cherry, and beech wood. It’s a perfect fusion of Tokyo and Naples, with subtle Japanese nuances in every detail. Guests can even customize the level of char and saltiness to suit their preferences.

We had the chance to check them before their official opening on 10^th June. Here is what we tried:

Tamaki (S$29.00++) – The signature tomato-based pizza, bursting with vibrant flavors and a perfectly balanced acidity that awakens the palate. The Datterini tomatoes are gently crushed to let their juicy sweetness meld seamlessly into every slice.

Bismarck (S$32.00++) – A beloved cheese-forward pizza topped with a luscious runny egg that adds a creamy richness to every bite. It features mozzarella, mushrooms, house-made salsiccia (pork sausage), pecorino romano, and a Japanese Hinata egg.

Arrabbiata (S$30.00++) – A bold, fiery creation perfect for spice lovers. Made with sweet Datterini tomatoes, housemade pork nduja, and mild Japanese garlic, the pizza is finished with local slow-dried chilli padi flakes that deliver a satisfying heat. A well-balanced tomato-forward base with a punchy local twist.

5 Formaggi (S$34.00++) – A rich, creamy delight that’s a dream come true for cheese lovers. Topped with a luxurious blend of smoked mozzarella, gorgonzola, taleggio, grana Padano, and mascarpone, it’s served with a side of acacia honey for a touch of sweetness that beautifully balances the savoury profile.

Caramelised Marinated Pumpkin in Red Wine Vinegar ($16.00++) – A starter that combines sweet and tangy flavors. It’s a decent dish, though it didn’t quite win me over.

Meatballs in Tomato Sauce (4pcs) ($18.00++) – These comforting, well-seasoned meatballs are a must-try. Highly recommended as the perfect accompaniment to your pizza order. Photo is the sampling portion and the actual dish comes with 4 pieces.

Vanilla Ice Cream with Okinawan Sea-Salt & Extra Virgin Olive Oil ($9.80++) – A unique combo that surprisingly worked, balancing sweet and savoury perfectly.

House-Made Tiramisu ($14) – Classic, no frills, and just the right finish to the meal. Taste wise still decent but not expectating a wow factor though.

PST Singapore offers a distinctive pizza experience. With its combination of Michelin pedigree, meticulous craftsmanship, and thoughtfully curated flavours, it’s set to be the next pizza hotspot in town. Whether you’re a pizza purist or someone looking for something new, Pizza Studio Tamaki deserves a spot on your dining radar for your recent dining options. Be sure to make your reservation before heading down.

Pizza Studio Tamaki (PST)
38 Tanjong Pagar Road, Singapore 088461
Opening Hours: Monday – Sunday: 12:00PM–3:00PM | 5:00PM–11:00PM
Reservations: Click here to book your table now.

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Have you ever noticed how much better you feel in a clean room? Whether it’s your bedroom, the kitchen, or even the bathroom, a tidy space can lift your mood and help you focus. Clean places aren’t just about looking good—they can also help us feel better inside. Let’s explore why keeping your home or workplace clean is so important and how you can make sure it stays that way.

Read more: A Fresh Start for Every Space in Singapore

Why Clean Spaces Matter

Imagine coming home after a long day to a messy room. Clothes are everywhere, dishes are in the sink, and there’s dust on the shelves. That kind of environment can make anyone feel stressed or tired. Now picture walking into a clean space—everything in its place, the floors shining, and the air smelling fresh. It feels like a breath of fresh air, doesn’t it?

Clean places aren’t just more comfortable; they’re healthier too. Dust and dirt can cause allergies or make asthma worse. Germs on surfaces like doorknobs and countertops can spread illness. When things are clean, you’re less likely to get sick—and you’ll probably sleep better too.

Easy Habits That Help

Keeping things clean doesn’t have to be hard. In fact, doing a little each day can help you stay on top of it. Here are some easy habits that make a big difference:

• Make your bed each morning. It takes only a minute but makes your room feel more put together.
  
• Put things back where they belong. Finished with your book? Put it on the shelf. Used your shoes? Place them neatly.
  
• Wipe down surfaces regularly. A quick wipe can stop dirt and germs from building up.
  
• Take out the trash before it piles up. This helps keep bad smells away and your space feeling fresh.
  

Doing just a few small things every day means you won’t need to spend hours cleaning later.

When Life Gets Busy

Sometimes, life gets busy. Maybe school or work takes up most of your time. Or maybe you just don’t have the energy to clean after a long day. That’s okay! Everyone needs help sometimes.

That’s where cleaning services come in. These are companies that can clean your home, office, or even your whole building for you. They have trained cleaners who know the best ways to clean quickly and properly. Some come in once a week, while others come once a month or just when you need them.

They bring their own tools and cleaning supplies, so you don’t have to worry about anything. And the best part? You get to come home to a sparkling clean space without lifting a finger.

What Can Be Cleaned?

Professional cleaners can take care of almost anything. Some of the most common services include:

• Dusting and vacuuming
  
• Washing floors and windows
  
• Cleaning kitchens and bathrooms
  
• Wiping down furniture and electronics
  
• Organizing cluttered areas
  

Some services even offer deep cleaning. That means they clean places most people forget—like behind the fridge, under the couch, or inside cabinets. This kind of cleaning is great for spring cleaning or when you’re moving in or out of a home.

The Benefits of a Clean Space

Clean surroundings don’t just make life easier—they also make life better. When your home is neat, it’s easier to find things. You’ll spend less time searching for lost keys or homework. It also helps your brain feel more relaxed, so you can think clearly and feel calmer.

And if you have friends or family visiting, a clean space helps you feel more confident and ready to welcome them. No need to rush around picking things up at the last minute!

Choosing the Right Cleaning Help

If you live in a big city, there are usually many cleaning services to choose from. But how do you know which one is right for you? Here are a few tips:

• Read reviews online. What do other people say about the service?
  
• Check the services they offer. Do they clean what you need help with?
  
• Compare prices. Make sure the service fits your budget.
  
• Ask about the products they use. If you have allergies or pets, it’s good to know what’s being used in your space.
  

In a fast-paced city like Singapore, many people lead busy lives, making it hard to keep up with daily chores. That’s why hiring professional help has become so common. Whether you live in a small apartment or manage a large office, there are dependable and friendly cleaning services Singapore available to make life easier. With the right service, you can enjoy a spotless, healthy, and stress-free space—without lifting a finger.

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Zeniya Singapore has officially reopened its doors at Shaw Centre, stepping into a new chapter as part of the prestigious Les Amis Group. This marks more than just a relocation – it is a bold reaffirmation of Zeniya’s commitment to offering an exceptional Kaga Kaiseki dining experience, right in the heart of Orchard Road.

Read more: [SG EATS] Zeniya Singapore– A New Chapter of Kaga Kaiseki at Shaw Centre

For the uninitiated, Zeniya Singapore is the only international outpost of the two MICHELIN-starred Zeniya Kanazawa in Japan, helmed by Chef-Owner Shinichiro Takagi. Known for his dedication to preserving the traditions of his hometown Kanazawa, Chef Shin brings a profound sense of place to every dish, offering diners a rare taste of authentic Kaga cuisine outside of Japan.

The new space continues to deliver Kaiseki dining at its finest. Expect a serene, intimate counter dining experience where every course tells a story of the season – and of Chef Shin’s Kanazawa roots. Chef-owner Shinichiro Zeniya—fondly known as Chef Shin—has launched a refreshed Kaiseki menu that is bolder in flavours, more refined in techniques, and includes courses exclusive to the Singapore outpost. For lunch, the menu is available at S$188++ and S$288++ per person, while dinner is offered at S$288++ and S$388++ per person.

As the second-generation owner of the Two MICHELIN-starred Zeniya in Kanazawa, Japan, Chef Shin continues to take immense pride in the art of Kaiseki. During our visit, he graciously explained the nuances between Kaiseki and Omakase, highlighting Kaiseki’s deep-rooted emphasis on seasonality, structure, and balance.

Our journey began with an auspicious toast -Zeniya’s signature sake. A special collaboration with a Kanazawa-based brewery. After a welcoming gesture, we proceed to start our dinner experience for the evening.

Sakizuke

Uni (sea urchin), Kegani (hairy crab), and Shirozuiki yam stem in a tosazu vinegar jelly, garnished with pentasu flowers and yuzu zest. Light, refreshing, and beautifully composed

Wanmori

This course featured Amadai (tilefish) with perfectly crisp skin and sweet, tender flesh, swimming in a complex dashi broth. A comforting and umami-rich delight.

Tsukuri (Sashimi Selection)

The sashimi is presented in three distinctive parts:

• Ishidai (striped beakfish) and Amaebi served with a housemade chirizu sauce. The housemade sauce is crafted from ponzu, radish, spring onions, and a touch of chilli pepper. It offers a lighter, more nuanced flavour that complements rather than overpowers the delicate seafood. Interesting!

• Straw-smoked Katsuo (bonito), flown in from Kanazawa. The fish delivers a beautifully clean yet deeply intense flavour, balancing subtle smokiness with the natural umami of the bonito.

• “Une Bite Sushi” of marinated bluefin tuna atop perfectly seasoned rice, finished with crisp seaweed and chopped green onions.

Hashiyasume

A palate refresher featuring the ethereal Sarashina Soba, made from the core of buckwheat, paired with creamy fugu milt and savoury karasumi. Refined and elegant.

Yakimono

The Nodoguro (blackthroat sea perch) grilled yuanyaki-style was the ultimate crowd-pleaser. The richness of the fish was offset by crispy kadaifu and the surprisingly bright, floral notes of kinome (sansho leaves).

Shiizakana

A Zeniya Singapore-exclusive: Awabi (abalone) prepared karaage-style. Boiled, steamed, then deep-fried to achieve a crispy exterior that gave way to tender, succulent meat. A creative twist rooted in tradition. This was my first time experiencing abalone prepared this way, and it left a lasting impression.

Takiawase

Succulent Miyazaki Wagyu and Kamonasu (eggplant) served with tamamiso paste and seasonal misansho.A dish that showcased harmony and umami in every bite.

Gohan (Rice Course)

Kanou-gani (snow crab) rice served is rich in umami from the thick dashi broth. Accompanied by a bowl of dark and white miso soup, and housemade pickles, including a stunning mustard-marinated mountain yam. Absolutely soul-satisfying.

Kudamono (Fruits)

We were served cherries and red-skinned mango from Miyazaki. Plump, sweet, and juicy, ending the savoury journey on a refreshing note.

Kashi (Traditional Sweet)

A piping hot Warabi Mochi, oozy-soft and finished with cinnamon kinako (roasted soya bean powder) wrapped up the meal in comforting, nostalgic flavours.

Zeniya’s dedication to authenticity goes beyond just ingredients. Even the water used in the kitchen has been carefully engineered to replicate the mineral-rich spring water of Kanazawa, enhancing the clarity and depth of signature dishes like the Wanmori (clear fish soup). Served in lacquered bowls aged over a century, every element of the dining experience . From plating to technique, it is crafted to honour the spirit of Kaiseki.

As Zeniya Singapore reopens at Shaw Centre, diners can look forward to more than just a meal — it’s a journey through the seasons of Kanazawa, guided by the culinary philosophy of Chef Shinichiro Takagi and brought to life by his Singapore team. Reservations will likely be limited, and menus may shift with the seasons.

Zeniya Singapore
Shaw Centre, #03-10,
1 Scotts Road,
Singapore 228208
Website: http://www.zeniya.com.sg/

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Calling sea urchin lovers! Acclaimed uni specialist Morita UNIGORO has officially opened its doors in Singapore. Hailing from Osaka, Japan, where reservations are notoriously hard to score, this newly opened Singapore outpost brings a taste of Japan’s premium uni omakase experience right to the heart of the CBD specifically along Stanley Street. They have taken over the space previously occupied by Nishikane by Nobuhiro Nishi.

Read more: [SG EATS] Morita UNIGORO – Premium Uni Omakase Experience from Osaka Lands in Singapore

The Singapore branch features a cosy 14-seater counter-style setup. Diners can watch the chef prepare each dish right before their eyes. A theatrical and engaging way to appreciate the fine attention to detail that goes into every course.

The Omakase Menus

Morita UNIGORO offers three omakase tiers priced at S$98, S$168, and S$250. We went for the S$168 menu for recent visit.

We began the meal by selecting our chopstick holder, as the staff presented a delightful selection of colourful Japanese designs for us to choose from.

New Uniku (Uni & Meat)

A bold start to the meal – thin slices of A5 Kagoshima Ribeye, raw egg yolk and bafun uni. Diners are instructed to spread the yolk over the beef and wrap the uni inside like a little parcel. The result? Silky, tender beef with a luxurious, almost creamy texture that pairs surprisingly well with the briny sweetness of the uni.

Signature Uni Hot Pot

The main highlight of the evening was undoubtedly the uni-infused hot pot, featuring a Kyoto-style saikyo miso broth made from beef bones and asari clams, then blended tableside with fresh uni for an extra layer of richness. Each diner is served an individual pot filled with premium ingredients, including clams, abalone, lobster, vegetables, A5 Kagoshima ribeye, and porkbelly. All meticulously sourced from various regions across Japan. The result is a deeply umami-laden, irresistibly moreish broth that lingers on the palate.

Uni Risotto

Don’t leave before trying this clever dish made from the leftover hot pot broth. Rice is cooked directly in the soup and topped with grated lotus root and a final spoonful of uni. It’s deeply comforting and flavour-packed – a must-try! Diners can choose between a medium or large portion to suit their appetite.

Optional Add-On: Uni Pasta (Singapore Exclusive)

Although not part of the omakase, the uni pasta is a recommended to add-on. The dish is currently on 1-for-1 promotion available with any alcoholic drink purchase for the month of May 2025. Priced at S$48++, the pasta becomes S$24++ per portion. Rich, creamy, and indulgent and this Singapore-exclusive item is worth ordering if you have room to spare.

Dessert

The meal ends on a refreshing note with a watermelon granita paired with salt flakes. A Japanese touch to balance the sweetness.

Morita UNIGORO is a wonderful addition to Singapore’s omakase scene, especially for uni lovers. S$168 price tag might feel steep for the whole course but considering the use of premium ingredients and personalised service makes this a worthwhile indulgence for special occasions.

Morita UNIGORO
10 Stanley Street,
Singapore 068729
Opening Hours: Mondays–Saturdays
Lunch: 11:30AM–2:00PM(Last order at 1:00PM)
Dinner: 6:00PM–11:00PM (Last order at 9:30PM)

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Coriander Leaf has reopened its doors in a refreshed space at Tanjong Pagar, continuing its mission to bring the bold, vibrant flavors of Pan-Asian cuisine to discerning diners. Nestled in the heart of Singapore’s heritage district, this intimate yet elevated venue is designed for both corporate lunches and indulgent dinners, offering a contemporary sanctuary where tradition meets modernity.

Read more: [SG EATS]  Coriander Leaf Restaurant – An Elevated Pan-Asian Dining Experience at Tanjong Pagar

The restaurant’s menu is uniquely categorised into five flavour verticals – Fresh, Familiar, Spicy, Umami, and Sweet – allowing diners to navigate a multi-sensory culinary journey through Asia.

We began our meal with the Mezze Duo, featuring Muhamarra Dip and Tabouleh. The bold spices of the dip and refreshing crunch of the tabouleh whetted our appetites perfectly.

The Nepalese Minced Chicken Momo Dumpling stole the show with its adorable presentation. A neat row of dumplings served over a roasted tomato relish and luscious cashew labneh.

Next came Samia’s Signature Frontier Chicken, a dish that lives up to its name. Smothered in a powerful blend of chilli and coriander seeds and served with arugula, this fiery plate stirred up a tsunami of spices that hit all the right notes.

The Braised Beef Brisket with kimchi and spring onion brought a comforting depth of umami.

The Guava-Tamarind Hamachi Collar stood out with its clever balance of spicy tamarind chutney and sweet guava salsa. A bright and surprising combination that lingers delightfully on the palate.

The Charcoal Grilled Broccoli was a smoky, zesty standout, dressed in chilli, garlic, and lemon.

These dishes were best enjoyed with Coriander Rice and warm, fluffy Butter Naan.

To cleanse the palate, a refreshing and aromatic Ginger Flower Sorbet was served.

For dessert, the Rose Pavlova was a visual and flavourful delight, featuring Alphonso mango sorbet, lychee, fresh berries, and Chantilly cream. Light yet indulgent.

The meal concluded with a bold and fragrant twist on a classic – Masala Spiced Valrhona Lava Cake, paired with creamy Teh Tarik Ice Cream. This unique combination bridged the richness of chocolate with the familiar comfort of local tea.

Coriander Leaf’s Tanjong Pagar outpost delivers a refined yet approachable Pan-Asian dining experience that artfully combines tradition with modern flair.

Coriander Leaf
Address: 20 Craig Road
#01-01, Craig Place
Singapore 089692
Opening Hours: Mondays – Saturdays: 12:00PM-3:00PM | 5:00PM-10:30PM
(Closed on Sundays)
Website: https://corianderleaf.com/

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Discover the world’s top cities for Singaporean digital nomads and remote traders. Learn which cities offer the best cost, speed, and time zone mix.

Remote work has taken on a whole new form, especially in Singapore. Once a niche perk, it’s become a permanent setup across many industries, particularly digital roles. Nowadays, it’s common to see people working while traveling, and traders are no exception. Many are taking their careers on the road — some for lifestyle upgrades, others to align with different market hours. More traders also go solo, leaving behind traditional desks and home setups for a flexible, location-independent way of working. However, not all cities are ideal for remote trading. This guide explores five of the best places to live and trade remotely.

What Makes a City Ideal for Traders?

Generally, when choosing a city to trade from, your focus shouldn’t be entirely on the lifestyle. Of course, that’s important. However, the correct location should not negatively impact your trading or cost of living. Knowing this, there are three main factors to remember when shifting to being a trader living the nomad lifestyle: internet speed, cost of living, and time zone.

1.   Internet Speed

This one’s non-negotiable. As a trader, most of your work comes from getting real-time data. Think about it: Your charting, like TradingView Singapore and market analysis tools like TradingView Singapore, and the platform you use to place trades, rely on fast (or at least decent) internet connections to get the best execution.

Any lag, whether loading a dashboard or placing an order, can cost you thousands of dollars. You need high-speed, reliable internet that won’t drop out when you’re putting in a trade or making an analysis.

2.   Cost of Living

It doesn’t matter if you’re earning thousands working with a prop trading firm remotely or you’re retail trading from your cell phone; you don’t want the new city you’re in to affect how you trade. Live in an expensive city that costs you about $7000 a month. You might start feeling pressured when you don’t hit certain returns, or even begin trading emotionally (which is extremely risky) to make quick income to adapt to the lifestyle.

It’s practical and straightforward: the lower the cost of living, the more you can spread your capital, maintain your trading strategy, experiment, and absorb the ups and downs of trading.

3.   Time Zone

When trading remotely, time zone alignment is a big plus, especially if you trade forex or other time-sensitive markets. If you’re trading Singapore pairs or keeping tabs on U.S. or European sessions, the city you’re in can make your daily schedule either smooth or chaotic.

Being in (or close to) the time zones of the markets you trade means better rhythm, focus, and less fatigue. It also makes it easier to stick to routines that support long-term consistency.

5 Global Cities for Remote Traders

Most of the cities on this list are in countries that offer visa-free entry for Singaporeans, but it’s always a good idea to double-check the immigration rules. If you plan to stay for a while or work under a digital nomad visa, speak with an immigration professional to understand how it applies to remote trading.

1.   Kuala Lumpur, Malaysia

Kuala Lumpur is one of the easiest moves for Singapore-based traders. It’s just across the border, runs on the same GMT+8 time zone, and offers a smooth transition in terms of lifestyle and market alignment.

The internet is fast and reliable, with an average download speed of 154 Mbps (2024). That’s enough for running trading platforms and keeping up with charts in real time without worrying about lag. Also, the cost of living is lower than in Singapore, which gives you more breathing room in your budget. Plus, there’s an intense coworking scene and a growing digital nomad crowd, and you’ve got a solid setup for remote trading.

2.   Chiang Mai, Thailand

Chiang Mai is a long-time favorite for digital nomads, and traders are starting to catch on. The city is just one hour behind Singapore, which means you can stay focused on the Asian markets without shifting your schedule much.

The internet’s surprisingly fast here, averaging 96 Mbps (2024), and the cost of living is low. You can live comfortably, trade stress-free, and still have plenty left over to explore or invest in your setup. Plus, it’s visa-free for Singaporeans, and the local digital nomad community makes it easy to plug in and find your flow.

3.   Porto, Portugal

Porto offers a mix of charm and practicality that’s hard to beat. The internet infrastructure is strong, and the city is far more affordable than other parts of Western Europe. So, if you’re trading the European or U.S. trading sessions, Porto’s GMT zone is a significant plus. You get solid overlap with both regions, which is ideal if your strategy revolves around those markets.

4.   Tallinn, Estonia

Estonia has built a reputation as one of the most digitally forward countries in the world, and Tallinn reflects that. The internet is fast (averaging 113 Mbps), stable, and accessible. Tallinn also offers e-residency, which can simplify things if you want to manage a trading business remotely. The cost of living is manageable compared to major EU hubs, and the city is especially popular in the summer months with remote workers and traders alike.

Time zone-wise, it’s GMT+2, which is great if you’re focused on European market hours.

5.   Medellín, Colombia

Medellín might not be the first place to come to mind for remote trading, but it’s quickly gaining popularity, especially with U.S. traders. It’s on GMT-5, which aligns well with Wall Street hours. The city’s infrastructure has come a long way. Internet speeds are solid, averaging around 103 Mbps, and the cost of living is low compared to most North American cities. Plus, it’s becoming a hotspot for Latin American traders and crypto communities, with plenty of co-working spaces and meetups if you’re looking to connect.

Ready to Rethink Where You Trade?

Going remote as a trader isn’t just about switching locations; it’s about creating a setup that supports better performance and life. The ideal city gives you excellent trade execution, lower costs, and more control over your schedule. Whether you’re sticking close to home or heading halfway across the world, you have options. All you have to do is choose a place that works as hard as you do.

Located on Level 2 of Amara Hotel, Sapoto is the latest yakitori omakase restaurant to join the vibrant dining scene in Tanjong Pagar. Helmed by the former head chef of the renowned Shirokane Tori-Tama and brought to you by the same folks behind Sushi Yujo and Shinrai, Sapoto promises a modern Japanese grill experience without burning a hole in your pocket.

Read more: [SG EATS] Affordable Sapoto Japanese Yakitori Omakase From S$48++ at Amara Hotel, Tanjong Pagar

Step into the softly illuminated space and you’ll be welcomed by an intimate counter-style dining setup. Diners can enjoy watching chefs in action. At the helm is Chef Shyong, a seasoned yakitori specialist with over 10 years of experience, alongside Chef Desmond Fong, who adds a contemporary twist to the traditional fare.

Sapoto offers well-priced omakase menus with lunch starting from S$48++ and dinner from S$98++. I went for the S$148++ dinner omakase, which showcased a delightful balance of premium ingredients and expertly grilled skewers.

Sashimi Trio
The meal kicked off with Akami, Tai and Otoro – fresh cuts that whetted the appetite.

Chutoro Carpaccio
Beautifully plated and topped with caviar. The chutoro was buttery and indulgent.

Tsukune with Egg Yolk
A classic mix of pork and chicken. Perfect when dipped into the rich egg yolk.

Bonjiri (Chicken Tail)
Loving the tender, smoky, and full of flavour.

Grilled Innard / Chicken Skin Alternative
I opt for the grilled innard. I had the Chicken heart yakitori that has a slightly chewy, firm texture with a rich, meaty flavour. It is not overly gamey.

Uni Truffle Brioche
A mini brioche bursting with umami richness – the creamy uni stood out beautifully.

Trio of Grilled Chicken Skewers

• Chicken Shoulder with yuzu pepper – zesty and tender
• Chicken Thigh with Leek – classic and juicy
• Chicken Neck – flavour-packed with a satisfying chew

Grilled Vegetables
King Oyster Mushroom and Japanese Broccolini – smoky and a welcome contrast to the meats.

Torched Scallop with Grilled Seaweed
The sashimi-grade scallop, lightly torched and wrapped in freshly grilled nori, was a feast for both the eyes and the palate. The combination was simply divine, with a perfect balance of delicate flavours and textures.

Tontoro (Pork Jowl)
One of my favourites of the night – juicy and layered with a wasabi pickle kick.

Tebasaki (Mid Wing)
Crispy skin and tender meat.A yakitori staple done well.

Sapoto Ramen
A small bowl of creamy ramen broth to round off the savoury dishes.

Dessert – Japanese Melon
A refreshing end to the omakase experience.

Sapoto offers a top-notch yakitori omakase experience that is both affordable and diverse. If you’re looking for a value-for-money omakase in a cozy atmosphere, Sapoto is worth a visit without breaking the bank.

Address: Sapoto
165 Tanjong Pagar Road,
#02-26, Amara Hotel,
Singapore 088539
Opening Hours: Tuesday to Saturday 6:00PM to 10:30PM
(Closed on Mondays)
Website: https://www.sapoto.sg/

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Mark your calendars! Expo 2025 Osaka, a once-in-a-lifetime event celebrating innovation, sustainability, and cultural exchange, will be held on Yumeshima Island in Osaka, Japan. Running from 13 April to 13 October 2025, the World Expo will gather countries, organizations, and companies from around the world under the theme “Designing Future Society for Our Lives.”

Read more: [JAPAN TRAVELS] Expo 2025 Osaka: How to Book and What to Expect?

If you’re planning to attend, here’s everything you need to know about how to book your tickets and what to expect!

All admission tickets for Expo 2025 are issued as e-tickets and can be conveniently purchased through the official ticket sales website using a smartphone or computer. Upon purchase, a QR code will be provided for scanning at the entrance.

For those in Japan, printed ticket vouchers are also available at convenience stores, though these must be exchanged for e-tickets prior to entry.

After securing your ticket, you’ll need to select a specific date and time for your visit through the official website, as part of a crowd management system designed to enhance the overall experience.

Given the high expected turnout, it is recommended to book your tickets early to secure your preferred visit dates.

Booking Steps:

1. Purchase Your Ticket
   • Tickets can be purchased through the official website or Klook ( Pre-purchase is available now)
   • After purchase, you’ll receive a PDF file and a 10-digit Ticket ID via email.
2. Register Your Ticket ID
   • Create an account and log in to the official ticketing website.
   • Register your EXPO ID and Ticket ID to access the reservation system.
3. Make Reservations
   • Participation Date Reservation:
     • Opens 6 months prior to your intended visit date.
   • Pavilion Reservations:
     • Opens 3 months prior to your visit date.
     • You can amend up to 3 times, so plan wisely!

TIPS: Pavilion access includes three types of reservation windows:

① First Lottery – Available 2 months before your visit.

② Second Lottery – Opens 7 days prior.

③ Vacation Reservation – Available 3 days before on a first-come, first-served basis.

By Train:

• Hop on the Osaka Metro Chūō Line and alight at Yumeshima Station.
• It’s a short walk from the station to the expo grounds.

By Bus:

Shuttle buses are available from the airport and selected stations to the Expo site. You can conveniently pre-purchase your bus tickets through https://app.kansai-maas.jp/, where you’ll also find the bus timetable to help you plan your journey in advance.

Also, do take note on the venue access for the respective transportation to EXPO.

What to Expect at Expo 2025 Osaka?

Expo 2025 will feature national pavilions from over 150 countries, each showcasing technological advancements and innovative solutions. For instance, the Japan Pavilion will focus on robotics, artificial intelligence, and renewable energies, while the United States Pavilion will highlight innovations in sustainability, public health, and space exploration. ​

The Expo’s theme, “Designing Future Society for Our Lives,” emphasizes creating a sustainable and inclusive future. Attendees can anticipate interactive exhibits, live demonstrations, and discussions on global challenges. The event aims to foster international collaboration and provide insights into the future of various industries

Visitors can anticipate a variety of attractions, including:​

• Innovative Pavilions: Each participating country will present its unique vision for the future, offering immersive experiences and cutting-edge technologies.​
• Cultural Performances: A diverse lineup of performances will highlight global traditions and contemporary arts.​
• Culinary Delights: An opportunity to savor international cuisines, reflecting the rich culinary heritage of the participating nations.​
• Sustainability Initiatives: The Expo will emphasize sustainable practices and showcase eco-friendly innovations aimed at addressing environmental challenges.​

For a comprehensive guide and the latest updates, visit the official Expo 2025 website: ​Expo 2025

• Book early to secure your preferred date and pavilion slots.
• Keep your EXPO ID and Ticket ID handy at all times.
• Stay updated on travel restrictions, weather, and local tips as the date approaches.

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Although I’ve previously enjoyed NOBU’s weekend brunch, this was my first time experiencing their Spring Omakase Dinner. With spring in full bloom, there’s no better occasion to savour NOBU Singapore’s seasonal Spring Omakase Dinner Menu, thoughtfully crafted by Executive Chef Hideki Maeda. Available for a limited time only until 30 April 2025, this six-course dining experience is priced at S$195++ per person and highlights the finest spring ingredients presented with NOBU’s signature elegance and artistry.

Chef Hideki Maeda combines the finest seasonal ingredients with premium seafood and meat selections, creating a delightful balance of flavours and textures, all beautifully presented in NOBU’s signature style.

Read more: [SG EATS] Spring Omakase Dinner Experience at NOBU Singapore | Four Seasons Hotel Singapore

Here’s a glimpse at the full omakase menu like:

Sashimi Three Ways ( Scallop Tiradito, Kombu Ikejime Catfish & Tuna Tataki)

Each bite is a refreshing start to the meal. Highlighting the purity of each ingredient with subtle seasoning that elevates rather than overpowers.

Spring Sushi Selection

Featuring Scallop Taco, Hotaru Ika (Firefly Squid), Eel, Tuna and Salmon with Pickled Sakura Flower. This course celebrates the fleeting beauty of spring, featuring delicate seafood and floral accents that pop both visually and on the palate.

Sakura-Tai with Dry Miso and Bamboo Shoots

Refreshing dish served with rapeseed blossom (nanohana), butter lettuce, diced capsicum, and dressed in a zesty yuzu truffle oil and shaved parmesan cheese. A clever blend of East-meets-West.

Pan-Fried Lobster in Creamy Spicy Lemon Sauce

Pan-fried lobster is paired with pumpkin purée, chive oil, baby asparagus, and cauliflower. The rich, creamy sauce complements the sweet lobster meat perfectly, while the vegetables lend freshness and balance.

Charcoal-Grilled Spring Chicken

For Main Course, we had the Josper Charcoal-Grilled Spring Chicken with Tosazu Butter, served with a teriyaki glaze and crispy fried onion rings for added texture.

Coconut Cake with Vanilla Cream and Pineapple Cilantro Granita

For dessert, we enjoyed the Coconut Cake with Vanilla Cream and Pineapple Cilantro Granita. The dessert is served on a base of mango jelly and topped with coriander leaves for a refreshing herbaceous touch. Light and tropical finale to the meal.

If you’re looking for a seasonal dining experience with a balance of elegance and innovation, this Spring Omakase at Nobu Singapore is worth planning a night out for. Seats are limited, so early reservations are recommended!

Address: Nobu Singapore
Four Seasons Hotel Singapore
190 Orchard Blvd
Singapore 248646
Website: https://www.noburestaurants.com/singapore/home

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Tempura lovers, rejoice! A new Edo-style tempura omakase destination has opened in the heart of Orchard Road—Tempura Ensei. Helmed by Executive Chef Naruki Takeshima and Executive Sous Chef Masashi Watanabe, this intimate restaurant is dedicated to the art of traditional tempura, blending time-honoured techniques with premium ingredients for an elevated dining experience. Named after the Japanese term “Ensei (縁成),” meaning “Building Great Bond,” the restaurant embodies the philosophy of forging meaningful connections through food.

Read more: [SG EATS] Tempura Ensei – A 120-Year-Old Edo-Style Tempura Tradition At Palais Renaissance

At Tempura Ensei, the art of Edo-style tempura is in the hands of two masterful chefs—Executive Chef Naruki Takeshima and Executive Sous Chef Masashi Watanabe. At just 28, Chef Takeshima brings a wealth of experience, having trained at Tenkane, a renowned 120-year-old tempura institution in Japan, where he mastered age-old frying techniques. His expertise was further refined at Tenharu Singapore, where he adapted traditional methods to suit the local palate. Chef Watanabe, hailing from Niigata, grew up in a family-run restaurant before opening his own tempura specialty eatery, developing an innate understanding of Japanese culinary traditions. With a shared passion for craftsmanship and innovation, they bring a harmonious blend of precision, artistry, and depth of flavour to every dish at Tempura Ensei.

What distinguishes Tempura Ensei is its unwavering dedication to the art of tempura frying, executed with precision and finesse. The chefs craft a delicate, ultra-light batter using Tomizawa Super Violet flour, chilled water, and eggs, ensuring each bite is crisp yet ethereal. Fried in Taihaku Goma Abura sesame oil, prized for its clean, refined finish, the tempura retains the natural essence of its ingredients without excessive greasiness. Every piece is meticulously prepared, with oil temperatures adjusted to complement the moisture and density of each ingredient, allowing for a perfectly golden, airy, and flavourful tempura experience.

Tempura Ensei showcases the finest seasonal seafood, premium vegetables, and carefully sourced specialty ingredients from Japan. The restaurant offers a range of thoughtfully curated menus to cater to both lunch and dinn er, allowing guests to indulge in the full depth of tempura artistry. The Lunch En Menu is priced at S$128++, providing a refined yet accessible selection, while the Dinner Sei Menu offers a more extensive experience at S$188++. For those seeking the ultimate indulgence, the Omakase Menu at S$288++ presents a personalized, exquisite journey through Chef Naruki Takeshima’s innovative tempura creations.We tried the Omakase Menu and here is what to expect:

Red Snapper Sashimi from Hyogo prefecture paired with one-day marinated wasabi flower in dashi sauce.

The Hamaguri Owan is a soothing, clear soup infused with katsuobushi and hamaguri clam juice, complemented by the subtle bitterness of canola flower. Perfectly balances the natural sweetness of the clam. It’s comforting simplicity made it both satisfying and delightful.

Next up is the spotlight on tempura, where the chef will showcase a selection of carefully chosen ingredients.

Zuwaigani (Snow Crab) from Hokkaido – Sweet and delicate winter crab.

My sister had the Kurama Ebi (tiger prawns) from Kumamoto prefecture followed by their heads. Amazingly good!

Kisu (Japanese Whiting) from Chiba – Lightly salted and vinegar-bathed before frying for enhanced flavor. This seasonal fish is very good.

Bafun Uni (Sea Urchin) from Hokkaido, encased in crisp nori for a molten bite.

Shiitake Mushroom stuffed with Shiba Ebi, offering an earthy, umami-rich experience.

Asparagus from Kyushu, prized for its sweetness and harvested seasonally from Kyushu to Hokkaido as temperatures shift.

For Palate Cleanser, we had the Cold Zuwaigani (Snow Crab) with housemade dashi vinegar jelly and chili-accented radish puree.

Moving on, we had the Anago (Conger Eel) from Nagasaki, known for its soft texture and subtle sweetness.

Awabi (Abalone) from Kyoto, served with Abalone Liver and Rice Porridge sauce for a luxurious touch.

Fukahire (Shark Fin), meticulously prepared by steaming with ginger and leek for an hour, then simmered in katsuobushi dashi to develop a light, refined sauce.

Sweet Potato from Kagoshima, roasted and deep-fried for a caramelized sweetness.

For a hearty yet elegant finish, Tempura Ensei offers two signature rice dishes:

My sister opted for Tendon – Seasonal seafood and vegetable tempura served over Japanese rice, accompanied by housemade katsuobushi and Nameko mushroom miso soup.

I decided to try Tencha – A lighter option, where housemade katsuobushi dashi is poured over tempura rice, creating a comforting, fragrant dish.

To round off the experience, we had the Ichigo (Strawberries) from Tokushima, a simple yet refreshing conclusion to the meal.

For an authentic Edo-style tempura experience, you can consider Tempura Ensei. With its centuries-old techniques, premium ingredients, and masterful execution, it delivers a refined tempura experience in the heart of Singapore. After this visit, tempura will never taste the same. Even my sister exclaimed “Wow” after her first bite! It’s incredible how tempura can be so clean, refined, and impeccably executed. I’m so glad to have experienced it once again (previously at Tenshima ), and this time at Tempura  Ensei.

Address:  Tempura Ensei
390 Orchard Road, B1-06/07
Palais Renaissance
Singapore 238871
Website: http://www.ensei.sg

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