The Restaurant Edition

We keep returning to Na Oh, and for good reason. We don't go to the west side of Singapore very often, but everytime we head into the Hyundai Motor Group Innovation Center, it feels like reuniting with an old friend. One that will always ensure you leave full and satisfied. But this winter season marked our first without the vibrant robot vertical gardens. The team at Na Oh tells us that it is closed for a 3 month maintenance every year and is set to reopen in February. We ha

Ramen Tatsunoya in Shinjuku is one of those places where the line outside tells you almost everything you need to know. This is going to be a serious bowl of tonkotsu and tsukemen. Tatsunoya actually started in Kurume, Fukuoka, the birthplace of tonkotsu ramen before expanding to Tokyo. Here, the space is compact, counter style, with just 2 tables of 4 and completely no frills. Like alot of ramen shops in Japan, it is built around speed and focus on the bowl in front of you r

Pizza Studio Tamaki, or PST is a famous pizzeria that has Tokyo-Neapolitan style pizzas. It was founded by Tsubasa Tamaki and has since built a strong reputation internationally, including listings in the Michelin Bib Gourmand as well as the Top 100 Pizzas in the world. What is so special you might ask? The pizzeria uses a unique dough made from a proprietary blend of high hydration Japanese flour and undergoes a 30 hour fermentation process to get a pizza crust that is puffy

Cherry Garden by Chef Fei at Mandarin Oriental Singapore reopened in July 2025 with a refreshed modern look featuring the hotel's updated MO modern colour palette. The restaurant has contemporary touches with subtle oriental design. We thought it felt more elegant and serene as compared to the previous dark wood theme.

Scarpetta has been on the list of to try for a period of time now. For some reason, it keeps evading us. So one day on a very rainy mid week, we decided to head down to Scarpetta. We arrived at 7pm and were told that the next seating would be between 8.15-8.45pm. There was not so much to do so we hung around and waited. In the next ten minutes, another 4-5 groups put their names down and the next available seating was now 9.15-9.45. That is the popularity of Scarpetta in the

Ichiran Ramen is a highly renowned ramen chain that originated from Fukuoka, Japan. It almost has a cult following and is synonymous with ultra rich and creamy tonkotsu ramen served with Hakata style straight thin noodles. Now Ichiran operated in multiple locations globally, including New York, Hong Kong and Taiwan, all with a simple menu of tonkotsu ramen with various add ons.

Teppan Okonomiyaki Mitsuki Souemoncho, 2−26 HYビル 1F 〒542-0084 Osaka, Chuo Ward, Japan 鉄板 お好み焼き 美月 or Teppan Okonomiyaki Mitsuki serves up Osaka's soul food - Okonomiyaki. Famous for its savory pancakes layered with cabbage, meat and plenty of sauces, Mitsuki draws loyal local fans and in the know tourists to both its original shop as well as its second shop in the Kuromon market location. Mitsuki's success comes from a collective passion for technique and flavour and also hig

Maguroya Kurogin Kuromon in Osaka offers a fantastic interactive dining experience that is centered around ultra fresh tuna. Located in Kuromon market, it is difficult to miss the shop front. 2 little booths where the chefs are prepping your tuna and you sit right in front of them for the full experience.

Tenjin at Shaw is a smart-casual tempura restaurant that is under the Les Amis Group. Les Amis holds much of the dining spaces at Shaw, with Les Amis, Unagi Yondaime Kikukawa,, Sushi Jin, Bistro du vin, Jinjo, Scotts Grill, Shabu Jin, Tarte by Cheryl Koh all residing within Shaw Centre.

The newest Tonkatsu restaurant in town is Shin Katsu. Located on the main strip of Tanjong Pagar near the likes of Yakiniku Don Don, Shin Katsu brands itself as a premium tonkatsu restaurant. It is headed by Chef Matsubayashi Masato, who was the former head chef of Ma Maison.

It is our third visit to Na Oh and this time for their Autumn Menu. If you are interested in our previous visits, you can read them here and here. We continue to visit Na Oh every season, because Chef Corey Lee and his brilliant team has shown their commitment to bringing the best in seasonal produce and every visit yields a new sense of delight and understanding for contemporary Korean cuisine.

he goat mandi we had here was literally falling apart, and so flavourful. Served on top of a bed of long grain basmati rice, all mixed in with the juices from the goat mandi, was just too good. Whilst goat might be quite intimidating for many, middle eastern goat is seasoned really nicely with a variety of spices, the goat meat is never overpowering and is tender and succulent. A definite must try.