Kappo Shunsui

Cuppage Plaza is known for the small Japanese restaurants that cater to the discerning palates of the Japanese community in Singapore. As seedy as it may be, with Thai and Vietnamese call girls loitering on the corridors, once you step into the individual restaurants, you'd think that you're in Japan. That's exactly my thoughts after stepping into the super discreet (no sign board) and high security (you need to buzz the intercom before you're allowed in) Kappo Shunsui.

Those familiar to the Tokyo food scene may have heard of Shunsui, which was named in Michelin Guide’s Bib Gourmand list for three consecutive years between 2015 and 2017. And now, the man behind the same restaurant, Chef Tomo Watanabe, has set up shop here in Singapore.

Kappo Shunsui serves a Kappo-style cuisine which is all about creating balance throughout the course  of a meal by the use of five primary cooking techniques: grilling, steaming, frying, simmering and raw preparation. From behind the counter, Chef Watanabe prepares and cooks for the lucky 19 who get a taste of the ever changing seasonal menu made with produce delivered from Tsukiji Market thrice weekly and other imported Japanese ingredients.

A qualified kikisake-shi (sake sommelier), Chef Watanabe has also curated an impressive list of close to 100 labels of sake, including bottles not listed on the menu, from his private collection. These are available by the glass and bottle (From $12/63 respectively). Sake pairing for the omakase is also available ($55/85 for 6 glasses of 60ml).

10 Best Buenos Aires Parrillas to enjoy an Argentine steak

Beef is synonymous with Argentina. The county has been raising cows since the 16th century and Argentines are the second-highest consumers of beef in the world (after Uruguay, and ahead of Hong Kong). The steaks are high when it comes to picking a Parrilla (steakhouse) to dine at because of limited calories and the fear of gout. To prevent any mis-steak, here are some tips on how to order your meats, and where to enjoy them in Buenos Aires.

Bife 101

You will not find steaks on the menu, only Bife (“Bee-fay”). The most popular cut in Argentina is Bife de chorizo (sirloin). Next would be Vacío (flank steak, around the belly), a cut is rarely served outside of Argentina. Asado de tira (short ribs) and Entraña (skirt steak) are the next popular cuts.

The Argentines prefer to have their meats slow smoked over briquettes, also known as the asado style. Thus, it is wiser to have a slice with more fats, hence the popularity of sirloin. Ojo de bite (ribeye) could work too. Or if you really must, the bife de lomo (filet mignon).

Degree of over-doneness

Argentina meats are more often than not, over cooked. I really like my meat medium rare and it has been suggested that you order it jugoso (juicy). However, the chefs often have different ideas on what jugoso means. Well, in most cases, blue (vuelta y vuelta) will turn out medium rare, and medium (a punto) will come medium well or well done (bien cocida). You could always try bien jugoso or rosado con y bien jugoso for a medium rare steak; and a punto pero todavia jugoso for medium.

10 Best Parrillas in Buenos Aires

Most upmarket- La Cabrera

José Antonio Cabrera 5099

Tel: +54 11 4832 5754

Daily: 12.30 - 4.30pm, 8.30pm - 1.30am
La Cabrera is tipped as Buenos Aires top steakhouse. Make sure you make your reservation and dress to the nines if you intend to dine in this trendy Palermo restaurant. Rosemary-flavored steaks are served in 200g or 400g portions (yes they are massive), accompanied by delicious sides. Try your luck at the sister restaurant La Cabrera Norte if you can't score a table.

The Disgruntled Brasserie

The Disgruntled Brasserie, sister outlet of the acclaimed The Disgruntled Chef at Dempsey has now launched a revamped menu created by newly appointed Chef de Cuisine Desmond Goh. Unlike its fine dining counterpart, the Disgruntled Brasserie is a relaxed and modern European brasserie focused on sharing plates.

Located in boutique hotel The Club, The Disgruntled Brasserie provides a respite from the noise, sights, and smells from the Ann Siang watering hole. 

We started out night with the small plates. The Foie Gras & Peanut Butter Miso ($18/pc), served with blackcurrant, poached grapes and brioche is recommended. How can anyone say no to a smooth chunk of butter on more butter.

I like some oomph in my dishes so the Home-Cured Salmon ($16) with pickled cucumber and marinated avocado on horseradish buttermilk was a tad too bland for me.

Now, the dish that really tantalized my tastebuds is the Gruyere Cheese Soufflé ($16). Cheesy it sure was but it was delightfully airy and light and the caramelised onions and chardonnay fondue helped to balance the creaminess. Share this or not, i'll leave it to you. Ps. i wouldn't.

Machida Shoten Wisma Atria

Outside of Japan, probably no other country has more Japanese restaurants per capita than Singapore. There is no lack of options if you wish to have a bowl of ramen. So why should you make your way to Machida Shoten, a ramen eatery that recently opened in Wisma Atria Japan Food Town?

Here are two reasons. You may discover more if you heed my advice and make a visit, which you should the next time you crave a bowl of ramen or a good, inexpensive and fuss-free Japanese meal.

Reason #1: The ramen

It may come as a surprise that quite a few places in town that claim to be ramen restaurants are not very good at it. Machida Shoten, on the other hand, does a great job. It uses thick yellow noodles, different from the thin stringy version that is more common here. The ramen is not overly heavy or starchy, and acts as an excellent conduit for the broth, which is the star of the show. You should either order the Shoyu Tonkotsu Ramen ($16) or the Miso Tonkotsu Ramen ($16). 

The Shoyu Tonkotsu broth is an intense mix of pork bone and shoyu flavours which engulf your senses at once – it is rich, robust, nutty, and many delicious things combined into a wonderful whole. You are forced to shut out all distractions to confront this bowl of ramen, and the reward is utter satisfaction and happiness.

Manhattan New York Cocktail Bar, Regent Hotel SG

Can't believe it has been 3 years since Manhattan opened in Regent Hotel Singapore! After serving over 170,000 cocktails and 60,000 plates of gourmet bar bites centered on the New York boroughs, they have now updated their menu which draws inspiration from the five eras of New York. 

From the time of the European Exploration (1520 to 1730s), when Dutch explorers settled at the southern tip of Manhattan and the first settlers of New York developed their native way of life, Manhattan presents the First Voyage ($25).

Made from Mancino Vecchio, Rutte Old Simon Gin, Penfold's Father Port Wine, Luxardo Maraschino and Orange Bitters, this low-abv clay pot-aged cocktail is full-bodied with deep flavours and subtle cherry notes. Left to rest for at least two weeks to heighten smoothness and gain complexity, the drink is a tribute to the history of clay pots being used to store liquids during the time.

Romantic Dining at Lewin Terrace

Looking for a romantic spot for a date or for an intimate wedding? Consider Lewin Terrace, a Japanese-French fusion restaurant housed in a gorgeous black & white bungalow and nestled amidst the lush greenery of Fort Canning. 

Take it from the experts, my dining party of bridal publication writers said that Lewin Terrace serves the best food in their category (boutique wedding restaurants i reckon). I definitely agree with the made-in-heaven marriage between Japanese and French cuisine, which was made better by Executive Chef Keisuke Matsumoto and his team of chefs. 

Lewin Terrace’s signature set dinner and seasonal lunch menus change every three months due to its produce-driven philosophy. Here's a look at what we had for their special World Gourmet Summit 2017 menu, along with some wine-sake pairing from their extensive and exclusive wine list. We were lucky to try the dishes prepared by Chef Keisuke Matsumoto and critically-acclaimed pastry chef Kiriko Nakamura from Tirpse for this collaboration.

Snack by Kiriko- A delightful pop of onion, shallots and blue cheese powder on a snappy cracker. We had the 2014 Muscat Bailey A “Seiro” L’Escargot” to start. This Japanese wine smells like lily and i loved the fruity and floral notes that end with honey.

VLV Modern Chinese in Clarke Quay SG

What was once The Forbidden City is now VLV Restaurant, a restaurant- club lounge- courtyard-riverside dining spot. Well let's just focus on their food shall we?  restaurant that focuses on traditional Cantonese flavours.  Executive Head Chef Martin Foo whips up modern plates that take reference from traditional Cantonese flavors in his menu, and the restaurant has launched three new Lunch Sets—‘Creations’ ($48/pax; min 2 pax), ‘Tasting’ ($98/4 pax; max 2 sets/grp), and ‘Signatures’ ($138/4 pax; max 2 sets/grp).

From the Signatures menu, the cold starter Aburi Kagoshima Kurobuta Roll did not impress (a little dry) as much as Calamari Rings. Do not scoff at fried food. With a crunchy batter and thick juicy rings of squid, how can I not fall in love with these golden rings?

The radioactive green Crab Meat Spinach Soup may put you off but it's rich and tasty, and definitely green. 

Steamed to the precise second, the Coral Trout Head & Belly had me going for second third helpings. Fresh and chunky white fish dressed in black garlic and black bean, and garnished with Chinese coriander may be typical of a Cantonese steamed fish, but the charm was the surprise silky sheets of beancurd skin beneath the fish!

Firebake Woodfired Bakehouse & Restaurant

A little late here but WELCOME TO THE HOOD Firebake! Can I just say that Firebake Woodfired Bakehouse and Restaurant is my favorite dining spot in the East? I've been waiting with bated breath ever since I heard that Konstantino (or Tino) is gonna open up a place to sell his kickass sourdough bread made. Plus this passionate man was building a full-scale woodfire oven just so that he can bake his breads in (how's that for passion)! Of course, you can expect that I made many rounds around their block so that I can be the first to check them out when they open.

Tino is truly an artisan who is devoted to his craft. From raw ingredients to firewood to water, everything is as non-processed, sustainable, and close to its natural state as possible. Organic flour, natural non-iodised and non-processed salt, water that has been treated using Firebake’s elaborate Nordaq Fresh water filtration system, all these pure ingredients go into the making of a perfect loaf.