Diners, Drive-Ins and Dives

Diners, Drive-Ins and Dives

Singapore, a melting pot of culture, serves up a wide selection of cuisines to satisfy our taste buds. Never go hungry again.
Julius Lim
Julius Lim

Do not expect top notch Japanese sushi quality but when you are in a cruise ship for several days, some decent Japanese fare is always welcome. My only gripe is that their sushi rice is under-seasoned and the use of overpowering sauces in the rolls. Pictured is the Izumi Spider Roll (USD 13) which contains tempura soft shell crab, avocado, cucumber, sprouts, asparagus, unagi sauce, sesame seeds and masago, and we also ordered the Izumi Ryu Futomaki Roll (USD 17) which is rolled with assorted tempura sashimi, spicy aioli, champagne and unagi sauces, cream cheese, wakame salad and ginger dressing.
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✨ Izumi Sushi
📍 Royal Carribean Quantum of the Seas
🍴 [Self Funded]

1 Like

Managed by @creativeeateries, the name Dopo Teatro means ‘after theatre’ and the concept behind the restaurant is to celebrate the confluence of Italian and Japanese culinary influences through the food.

From Italian antipasti to salads, pastas and the signature hand-stretched pizzas made with 36-hour fermented dough and baked till a light and airy crisp texture, this is an ideal dining destination for business meetings or a meal with friends and family. Start off the meal with the Fisherman’s Catch ($20) platter of calamari, tempura shisamo, soft shell crab and kawa ebi with tsukemono pickles as an appetizer and a mentaiko aioli for dipping before slurping down the Japan Sakoshi Bay Oysters ($34 for 6pcs/$60 for 12pcs) that are topped with a refreshing yuzu & cucumber granita, seaweed caviar and cured lardo.

Follow up with the vegan and vegetarian friendly Al Fungi Pizza ($22) that has sake soya marinated mushrooms, halloumi, wild rockets and crispy mushroom floss or Snapper Acqua Pazza ($26), a piece of locally farmed fish that has been seared and served with tomato nage broth, capers, olives, cherry tomatoes and pieces ice plant. If you are in the mood for some pastas, the Sugo Al Granchio ($25) is made with ika sumi tagliatelle and cooked in a spicy marinara sauce, kani, herb pangrattato and wild rocket leaves.

For desserts, the restaurant has the classic Pistachio Canoli ($16) that contains a whipped pistachio ganache, complemented with the sea salt dulce de leche and paired with a light matcha gelato. To celebrate the opening of the restaurant, there is a celebration set menu for 2 pax at $79.90 (U.P. $123) till 31 July and reservations can be made via http://bit.ly/reserveDOPO.
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✨ Dopo Teatro
📍 8 Raffles Avenue, Esplanade Mall, Unit 01-11, Singapore 038981
🌐 https://dopoteatro.oddle.me/en_SG
🍴 [Media Invite]

The AN Hard Seltzer is a refreshing thirst quencher that is locally developed and comes with a tongue-in-cheek and cheeky name of Son of a Peach. The Son of a Peach is a fizzy alcoholic beverage that is refreshing at any time of the day complimented with its pleasant aroma and peachy flavour. Furthermore, it’s sweetened with stevia and contains less than 90 calories per bottle.

@ambernectarsg @anbevsg
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✨ Amber Nectar
🌐 https://store.ambernectar.com.sg/
🍴 [Media Invite]

This limited-time only broth will surely appeal to all seafood lovers as it has been simmered with fresh prawns and local-farmed lobsters for more than eight hours which you will notice an enticing orange hue when its being brought to the table. One sip of it and you can taste the umami-ness and richness from the many seafood and hours of boiling that goes into it. Every order of this Rich Lobster Broth comes with a complimentary bowl of poached rice with crispy grains so that you can even enjoy some pao fan from your steamboat. The versatile broth goes well with a wide selection of fresh and premium ingredients that are already in the menu such as the Ebiko Prawn Paste, soak it with some Fried Beancurd Skin or shabu with some sliced meat. Enjoy the Rich Lobster Broth at $22 for Single Pot; $12 for Twin Pot (Usual price: $38 for single pot & $20 for twin pot) if you are a Citi and Maybank Credit or Debit Cardmember, or PGR member.

@bitpsg and @paradisegrpsg
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✨ 美滋锅Beauty in The Pot
📍 1 Harbourfront Walk, VivoCity, Unit 03-08A, Singapore 098585
🌐 https://beautyinthepot.oddle.me/en_SG/
🍴 [Media Invite]

1 Like

The extensive menu includes mains, sandwiches, sweet crepes and savoury galettes that will cater to the mass. For the media tasting, we sampled a couple of their mains such as the Confit de Canard ($35.80), a conventional French fare of duck confit with fried potato & garlic and 250g Ribeye Steak Frites Sauce Bordelaise ($34.80), which comes with a 40 days aged US Black Angus Beef served with crispy fries and a red wine reduction sauce.

Perhaps their more popular menu items are their savoury galettes and sweet crepes like the Galette au Jambon & Champignon ($15.80) which is laced with shoulder ham and mushrooms, topped with a runny egg yolk and the Crêpe au Chocolat ($10.80), a classic crepe of whipped cream, bananas, chocolate ice cream and sauce. Other pastries such as the Tarte au Citron ($7.80) which is a tangy refresher of a tart, is also available.
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✨ Café Aux Bacchanales
📍 68 Orchard Road, Plaza Singapura, Unit 03-83, Singapore 238839
🍴 [Media Invite]

2 Likes

Being first timers to such dishes, we both got the Mie Keriting and for me I got the Babi Konplit Spesial ($9.88) which comes with the full works of house speciality minced pork, charsiew, roast pork, a giant fried wanton and vegetables, with a side soup with wantons. The roasts are nothing to shout about as there are other great Cantonese ones out there but the star of the show has got to be the al dente noodles that has been tossed in a pork lard oil for the ultimate enjoyment.
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✨ Kota88 Restaurant
📍 907 East Coast Road, Unit 01-02, Singapore 459107
🌐 https://kota88.oddle.me/en_SG/
🍴 [Self Funded]

1 Like

If you are aware of the history of Eat 3 Bowls, they started off as a hawker stall at Seah Im Food Centre before opening up their first outlet at Crawford Lane. The menu here focuses on three main dishes, the Braised Pork Rice, Chicken Rice and Oyster Intestines Mee Sua and you can order ala carte or as a set. The Braised Pork Rice Set ($8.50) comes with a bowl of lu rou fan, braised egg and braised cabbage while the Chicken Rice ($8.50) comes with the sides of Taiwanese sausage and braised cabbage instead. Both rice dishes were very good, especially the shredded chicken which has a nice savoury touch on the bed of pearl rice. The braised pork on the other hand, has a nice meat to fat ratio which melts slightly on the hot grains, giving it a nice fatty savoury mouthfeel.
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✨ Eat 3 Bowls 呷三碗
📍 462 Crawford Lane, Unit 01-61, Singapore 190462
🌐 https://eat3bowls.oddle.me/en_SG/
🍴 [Self Funded]

1 Like

With this new store, that can accommodate 50 pax, comes new exciting additions to the menu such as the Salmon Tendon ($14.90), an exclusive item to the ION Orchard store during the first week of its launch, which comes packed with a perfectly deep fried tempura salmon fillet with accompanying ingredients such as Hiroshima oyster, Camembert cheese, mashed potato, ohba and ikura on a bed of Masshigura rice with the finishing drizzle of the Tenya’s signature umami tare glazing sauce. Other new mains include the Spicy Cold Udon ($11.90-$18.90), sides like Truffle Chawanmushi ($4), Kawa Ebi or deep-fried river shrimps ($7.50), Caesar Salad with tempura egg ($5.80) and desserts of Daifuku ($3.40) and Anmitsu ($5.80), the latter is a smooth agar jelly served with a medley of ingredients like azuki beans, mandarin orange, peach slices, red Maraschino cherry, Shiratama mochi, Hokkaido soft serve and sweetened with Kuromitsu.

The other favourites such as the signature Tenya Tendon ($8.50), Premium Tendon ($10.90) and Tori Tendon ($9.90) will still be mainstays in the permanent menu, with upgrade options to hot/cold soba or udon.
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✨ Tenya
📍 2 Orchard Turn, ION Orchard, Unit B4-56, Singapore 238801
🌐 www.tenya.com.sg/order
🍴 [Media Invite]

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Each noodle dish comes with a base of rice noodles that Chef Pang has developed to ensure that each strand has the right texture, bite and thickness, while complementing with the accompanying broth or seasoning. In every Sichuan noodle house, there has to be the quintessential dan dan noodles and here at Sichuan Alley, the Signature Dan Dan Noodle ($9) is mixed in with juicy minced pork, preserved sprouts, Chinese mushrooms and a seasoning sauce made with Sichuanese peppercorn oil, chilli oil, sesame paste and sesame oil. A fusion of different cultures, the Shredded Chicken Kimchi Cold Noodle ($9) takes inspiration from the Chinese cold noodles that has sesame paste and aged vinegar with added spicy kimchi and shredded chicken this time round. For a boujee dining experience, Chef Pang has infused his French cooking experience into the French Red Wine Wagyu Brisket with Truffle Foam ($25) that comes with chunks of wagyu brisket that has been stewed overnight till tender.

To go alongside your noodles, there are side dishes such as the well acclaimed Fried Pig Intestines ($6.50) that are first cleaned thoroughly before it goes into a braising liquid and finally stuffed with leek to offset the heaviness flavour before being deep fried. If adventurous seekers, you can also try the Funky Pork Liver ($5.50) and Pickled Chilli Beef Tripe ($5.50).
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✨ Sichuan Alley
📍 51A Telok Ayer Street, Unit 01-01, Singapore 048441
🌐 https://sichuanalley.oddle.me/en_SG/
🍴 [Media Invite]

The restaurant is a contrast to the dated history of the mall with its modern take on some of the Singaporean classics. From its namesake, the main focus is using the prawn in most of its dishes, starting from the Signature Chao Da Ebi Noodles ($14.90) using a prawn stock that has been prepared for 8 to 10 hours using approximately 40 kilograms of prawn shells and heads. The dish is served with ramen noodles with a pair of charred tiger prawns and slices of seared chicken. Unfortunately, the egg was slightly overcooked as the yolk is no longer as runny as I would have hoped for.

Comparing with their other signature the Chao Da Ebi Pao Fan ($18.90), the latter was much more preferred as the addition of the dried shrimp elevated the umami-ness of the broth, which effectively gave it an additional layer of flavour and richness. To me, the broth takes precedence when it comes to both dishes while the accompanying tiger prawns are the secondary factor to provide the meaty chew texture. To change the profile of the broth, the restaurant also serves broth boosters in Truffle ($2.50), Mala ($1.90) and Miso ($1.90) that you can add to zhng up your meal.

When it comes to the sides, we tried the Ebi & Vege-Crispy Fritter ($5.90), Salted Mackerel Fried Chicken ($6.90), Chilled Tofu with Homemade Sauce ($4.90) and Ah Ma’s Achar Gone Fancy ($4.90). The crispy fritter pays homage to the Japanese ebi kakiage tempura and is something that you should get to complement your meal while the fried chicken is a rendition of har cheong gai but this time round, the restaurant uses salted mackerel instead of prawn paste in the marinate.
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✨ Ebi Bar
📍 5 Koek Road, Cuppage Plaza, Unit B1-21, Singapore 228796
🌐 order.tabsquare.ai/EbiBar
🍴 [Media Invite]

1 Like

These treats were made in collaboration with @mrbucketchocolaterie using both the dark and light soy sauce from @kwongwohhingsaucefactory and a 64% dark chocolate ganache made with cocoa beans from Malacca. You might think its weird to pair soya sauce with chocolate but one bite of it and you will understand how both complemented with each other from the slight bitterness from the chocolate that is layered with the umami savouriness from the inside caramel filling.
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✨ Restaurant Labyrinth
📍 8 Raffles Avenue, Esplanade Mall, Unit 02-23, Singapore 039802
🌐 https://www.restaurantlabyrinth.com/
🍴 [Gifted]

Even though our last visit was four months ago, the vivid memories and pure joy that we get from each dish was ingrained in our minds and after today, this dining experience tops the previous and the sky is truly the limit to Chef Han’s ingenious interpretations of our local favourites.

Course after course, we continued to be in awe of the flavours and concepts that were presented to us from Chef Han’s Homage to My Singapore menu, with dishes that we sampled for the first time such as the Uncle William’s Quail Egg that is smoked with oolong tea, Ah Hua Kelong Green Lip Mussel that we wiped clean and not leaving any of the fish paste, laksa sauce and taupok behind, Bak Chor Mee No Bak Chor No Mee and the Ang Moh Chicken Rice that pays homage to chef’s popo’s recipe and he uses Toh Thye San kampong chicken in this dish. We ended with a sweet treat of My Favourite Pasar Malam Snacks, an assortment of our local night market with sweet corn, muah chee, cotton candy, biskit piring and sorghum.
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✨ Restaurant Labyrinth
📍 8 Raffles Avenue, Esplanade Mall, Unit 02-23, Singapore 039802
🌐 https://www.restaurantlabyrinth.com/
🍴 [Self Funded]

1 Like

"The best souvenir from travelling is to bring home a memorable food experience" #aworldtoeat

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