I have always associated Cuppage Plaza as the haven for hidden, authentic Japanese izakayas that provide a certain escape from the bustling, general dining scene along Orchard Road. It is one of the places I would recommend if friends are keen to go out for a drink after work and have some Japanese otsumami as part of the unwind experience. Of course, some may find one of the many karaoke lounges with ladies waiting for guests in the corridors to be a much more appealing affair. To each his or her own, but the make up of mall tenants certainly create a unique atmosphere for those wanting a slightly different side of Singapore. Continue reading “Five Nines (999.99) reopens at Cuppage Plaza – delicious tapas; average $49 set menu!”
ADRIFT by David Myers has always been one of my favourite restaurants at Marina Bay Sands. When it first launched two years ago, I remember the contemporary take on Asian-inspired food that David Myers and his team brought to Singapore’s culinary scene. It is, therefore, with great excitement when I heard that a new menu was being launched, albeit this time round with a new slate of chefs on board to freshen the line up. Continue reading “ADRIFT by David Myers launches new, tantalizing menu with team of new chefs!”
For years, the absence of a Ramen Nagi restaurant in Singapore has been conspicous in a city where new ramen restaurants open every quarter. But the wait is now over, with the award-winning ramen chain opening its first outlet in Suntec City.
The Singapore branch does not serve the Japanese chain’s famed ramen with sardine broth, but its chef-owner Satoshi Ikuta has promised to create a limited-edition ramen exclusive to Singapore soon.
For now, the chain serves four tonkotsu-based flavours: traditional Butao King (tonkotsu pork broth, $13.90+); spicy Red King (blend of garlic, chilli oil and cayenne, $15.90+); Black King (blackened garlic and squid ink, $15.90+); and Green King (basil and olive oil in tonkotsu broth topped with grated parmesan, $15.90+).
At Ramen Nagi, you customise your ramen by selecting the ramen texture, the amount of garlic, the richness of the broth, the spice level, and whether you want pork shoulder or pork belly chashu.
The pork shoulder and belly pass muster with their fragrance, soft texture, and generous serving size. But I do not find the traditional Butao King and Red King flavours to be remarkable. Perhaps it is a case of the kitchen struggling to find its feet on opening night, because even the ramen eggs that I ordered did not come with that glorious runny centre.
Instead, consider ordering the Black King and Green King flavours. The former will delight social media users with its striking colour, while the latter’s unconventional appearance and aromotic flavour of basil will please jaded ramen fans used to conventional flavours. I will be back to try the Green King again.
Chef Ikuta recommends diners to have their ramen with a side dish of gyoza ($7.90+). I took to the chive-filled meat dumplings, but more picky diners might take issue with the bed of strong-smelling raw bean sprouts that the dumplings are served on.
The outlet is compact and noisy when it is full, so this is probably not a place you want to linger at. The reasonable prices, however, mean that it is worth a visit to see whether the hype is justified.
Thank you, Ramen Nagi Singapore, for the invitation.
After my first well-received trip to Triple Three, I had been excited to return again. I finally got the chance to do so this month, and while I found that much had remained the same, one thing had changed.
There were now daily themed buffets, including Triple Three’s thematic take on top-grade, A4 Kumamoto Wagyu beef on what it calls Wagyu Wednesdays.
How good is the beef, and is Wagyu Wednesday worth the visit?