HazelDiary

If you’ve enjoyed dining at The Coconut Club, their latest venture, Belimbing, is one to add to your list. Tucked on the second floor of their Beach Road shophouse, Belimbing is a new-gen Singaporean restaurant helmed by Marcus Leow (Magic Square, Naked Finn). Named after the often-overlooked belimbing fruit, the restaurant champions native ingredients and reimagines heritage dishes through a bold, modern lens. All within a nostalgic yet refined space.

Read more: [SG EATS] Belimbing at Beach Road – New-Gen Singaporean Restaurant by The Coconut Club Team

Belimbing offers a 2-course lunch (S$58++) and 4-course dinner menu (S$88++) designed for sharing, along with a curated à la carte selection available during lunch. Expect familiar local flavours but reinterpreted with finesse and imagination.

The dinner started with an amuse-bouche- Red Prawn in Charcoal Kueh Pie Tee Shell. Red Prawn paired with honeydew, leek, and fried shallots, all encased in a delicate charcoal kueh pie tee shell. The bite delivered a refreshing burst of sweetness and umami flavour. A delightful starter to set the evening.

We tried a few starters. The Smoked Wagyu Ox Tongue impressed with its rich, tender texture and well-balanced flavours. The briny chinchalok and creamy stracciatella added a delightful contrast of umami and acidity.

As for the Grilled Firefly Squid, reminiscent of local rojak, was another highlight, offering bold, layered flavours from pickled jambu, hargow caramel, and dark soy, elevated with the crunch of crispy kailan.

For communal sharing, the Crispy Meesua with Batang Otah offered a lighter take on mee sua kueh, pairing crunchy strands with fragrant batang otah and fermented soybean sauce. Complementing the dish was a refreshing salad of dragon chives and grilled pineapple, adding a bright, zesty lift to the overall flavour profile.

Belimbing’s Clam Custard is a must-try. Their refined take on chawanmushi is silky and savoury infused with scallop essence and lifted with the tangy spice of assam pedas. It’s comforting with a bold, briny kick.

Braised Angus Oxtail is slow-cooked in a rich beef broth until tender, paired with tangy green tomato and smoky, earthy potatoes for a comforting and flavorful dish.

For mains, there are three options to choose from:

Inspired by Hainanese curry rice, the Fried Chicken with Yellow Curry was juicy with a beautifully crisp crust. It sat on a pool of luscious yellow curry with sauerkraut lending unexpected brightness and crunch.

The Wok-fried Nasi Ulam, wrapped in banana leaf, is another gem. Fragrant with herbs and spices, and accompanied by seared pomfret, fish floss, and tomato chutney, it reimagines a kampung classic with elegance and soul.

For those open to a splurge, the Grilled Short Rib (+S$7) is worth the upgrade. Brushed with beef garum and served alongside Wagyu rib finger satay and The Coconut Club’s signature coconut rice, the dish is indulgent yet grounded. The buah keluak glaze adds a rich, earthy finish that honours its Peranakan inspiration.

And of course Palate Cleanser after the mains.

Desserts at Belimbing are a delightful conclusion to the meal. It is available in à la carte and showcasing the same creative flair found throughout the menu. A standout is the Corn Salat, a modern reimagination of Nonya kueh salat. It features a creamy corn custard in place of the usual pandan layer, set atop chewy glutinous rice and served with a warm cup of corn tea. A comforting and elegant finale.

For something nostalgic with a twist, the Min Jiang Kueh delivers on both flavour and texture. Stuffed with cempedakand peanut brittle, this elevated version of the beloved pancake snack is chewy, sticky, and satisfyingly nutty. Other inventive options include the Pumpkin Bingka, paired with white miso ice cream for a savoury-sweet balance that surprises and delights.

Belimbing’s beverage programme, curated by award-winning bartender Bannie Kang (Side Door), adds a playful yet sophisticated twist to local flavours. The cocktails are bold and inventive. For those skipping the alcohol, the non-alcoholic options are equally thoughtful.

Belimbing is a thoughtful exploration of Singapore’s culinary identity, past and future. While the dishes may draw from familiar flavours, their refined execution elevate the experience into something truly memorable. For diners curious about the next chapter of Singapore cuisine, Belimbing is a destination well worth discovering.

Address: Belimbing
269A Beach Road
Singapore 199546
Opening Hours: Tuesday to Sundays | 12:00PM-3:30PM | 6:00PM-10:30PM
Closed on Mondays
Website: https://www.lobehold.com/concepts/belimbing/

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Just a short train ride from Osaka or Kyoto, Kobe makes for a perfect day destination. Known for its succulent Kobe beef, scenic harbourside views, and rich blend of Japanese and Western influences. We visited Kobe during our recent trip to Osaka, Japan.

Read more: [JAPAN TRAVELS] A Day Trip to Kobe – What to See, Eat and Do in a Day

Here is how you can make the most of a full day in Kobe:

From Osaka: Take JR Special Rapid Service from Osaka Station to Sannomiya Station ( ~approximately 25 minutes)

From Kyoto: Take JR Special Rapid Service from Kyoto Station ( ~approximately 50 minutes).

Tips: Purchase your Kansai Railway pass here.

Take the Shin-Kobe Ropeway up the hill to reach the Nunobiki Herb Garden. Enjoy the panoramic views of Kobe City, seasonal flowers and herbal foot baths. Perfect spot for a relaxing stroll amidst nature. We didn’t pre-purchase our tickets and had to join the queue to buy them on the spot. There are actually two separate lines—one for those with pre-purchased tickets and another for walk-in purchases. It’s advisable to pre-purchase to skip the longer queue. Or you can choose to hike all the way up.

Alternatively, you can pre-purchased the ticket with cheaper rate via the link here.

Entry ticket is required : 1,800 YEN ( Round-trip ropeway + Garden admission)

No visit to Kobe is complete without tasting the world-famous Kobe Beef. Head to Steakland Kobe near Sannomiya Station for an affordable yet authentic teppanyaki experience. Being the first timer who visited Kobe, Steakland Kobe is apparently the entry level for the visit. There are also many other nice kobe beef restaurants to choose from.

Established in 1873, this long-standing shop has earned quite a reputation. They offer a wide variety of items, but I opted for their korokke — it was freshly fried, hot, and incredibly crispy. The filling, made of mashed potatoes, ground beef, and onions, was smooth and flavorful. It’s easy to see why this historic shop remains so popular!

After lunch, head to the Kobe waterfront and take a leisurely walk around Meriken Park. Snap photos with the BE KOBE sign and admire the contemporary design of Kobe Maritime Museum and the iconic Port Tower. You can also purchase the entry ticket to Port Tower to be at the very top view of the city.

Location: 10 minutes walk from Samnomiya Station

Head back toward the city to visit one of Kobe’s oldest Shinto shrines. Ikuta Shrine is a peaceful spiritual spot nestled in the heart of the city and is dedicated to the deity of love and relationships. Or you can opt for a day tour service to explore Port of Kobe, Kitano Ijinkan-Gai, & Mt. Rokko within the same day.

Location: 1 Chome-2-1 Shimoyamatedori, Chuo Ward
Admission: Free

Round off your day with a stroll through Nankinmachi. Kobe’s vibrant Chinatown. Expect street food galore from pipping hot nikuman (pork buns) to xiao long bao, and other delicious bites. It is the perfect place to snack, shop for souvenirs and soak in a lively atmosphere.

Wrap up your Kobe day trip and catch the JR train back to your base city. If you have extra time, enjoy a sunset view from the train or grab a coffee near the station before heading back.

Kobe is more than just premium beef. It is a charming city with a unique cultural blend, scenic beauty, and culinary delights. Whether you are into history, food or just a relaxing stroll by the sea. Kobe has something for every traveler.

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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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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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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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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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Shang Palace at Shangri-La Singapore invites discerning gourmands on a rare and exquisite culinary journey this April with a spotlight on the prized Giant Garoupa Skin (龙趸皮). Available from 24 March to 30 April 2025 for lunch and dinner, this limited-time promotion celebrates the rich textures and umami of the Giant Garoupa, prepared using time-honoured braising and wok-frying techniques by Executive Chinese Chef Daniel Cheung.

Read more: [SG EATS] Giant Garoupa Skin Specialties For the Month of April at Shang Palace | Shangri-La Singapore

Known as the Queensland Grouper, the Giant Garoupa is one of the largest reef fish found in the warm waters of Indonesia, Malaysia, and Australia. A coveted ingredient in Cantonese cuisine, its collagen-rich skin is traditionally slow-braised to achieve a luxurious, gelatinous texture—a testament to culinary finesse and patience.

Shang Palace showcases the versatility of this delicacy through seven refined creations, each steeped in Cantonese heritage and thoughtfully executed to highlight the garoupa skin’s silky texture and depth of flavour. The seven dishes include 昆仑南非干鲍脯 | Traditional Braised Giant Garoupa Skin with Sliced Dried South African Abalone, 虾籽龙趸皮扣花胶柚皮 | Stewed Giant Garoupa Skin, Fish Maw & Pomelo Peel with Shrimp Roe, 麒麟龙趸皮 | Braised Giant Garoupa Skin, Flower Mushroom & Chinese Ham, 豉椒味菜炒龙趸皮 | Wok-fried Giant Garoupa Skin with Preserved Mustard Vegetables in Black Bean Sauce, 红烧火腩鳕鱼龙趸皮煲 | Stewed Giant Garoupa Skin, Atlantic Cod & Pork Belly in Claypot, 陈醋柚子蒜泥黄瓜伴龙趸皮 | Chilled Shredded Garoupa Skin & Cucumber in Vintage Vinegar & Garlic Sauce and 面酱三丝炒龙趸皮 | Wok-fried Giant Garoupa Skin with Shredded Pork, Bean Sprouts & Celery in Yellow Bean Paste.

I was there for lunch and sampled three out of the seven dishes. Here’s what I tried:

Chilled Shredded Garoupa Skin & Cucumber in Vintage Vinegar & Garlic Sauce – S$48++
A refreshing cold appetizer with tangy pomelo and cucumber to offset the richness of the garoupa skin.

Traditional Braised Giant Garoupa Skin with Sliced Dried South African Abalone – S$98++ per person
A tribute to the golden era of 1950s Cantonese fine dining, this dish layers braising mastery. Both abalone and garoupa skin are cooked separately before being united in a final braise, resulting in a dish that’s both texturally rich and deeply flavourful.

Stewed Giant Garoupa Skin, Atlantic Cod & Pork Belly in Claypot – S$88++
A comforting pot of melt-in-your-mouth textures and warming soy-based sauce.

This seasonal menu offers a unique chance to savour a traditional delicacy typically reserved for festive occasions and luxurious banquets. Each dish is a tribute to classic Cantonese culinary artistry—featuring meticulous braising and wok-fried techniques that highlight the exquisite texture of Giant Garoupa Skin. If you’re in the mood to try something adventurous this month, this is worth exploring. And while you’re there, don’t forget to indulge in their exquisite dim sum offerings too!

Address: Shang Palace
Shangri-La Singapore
22 Orange Grove Rd
S 258350
Website: https://www.shangri-la.com/singapore/

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