The Gyu Bar
30 Stevens Road #01-08 Mercure Hotel |Tel: 6732–0702 / 9150–3164 | www.thegyubar.com.sg
Contemporary Japanese dining bar The Gyu Bar offers premium wagyu from Japan presented in a variety of customised cooking techniques including yakiniku, sukiyaki and shabu shabu.
If you miss succulent seared beef, order in any one of these Signature Wagyu Dons ($58 each): Wagyu Uni Chirashi Don presents a symphony of textural delights with cubes of aburi wagyu, silky Hokkaido uni, ikura, diced takuan, tamagoyaki and cucumber; Yakiniku Wagyu Foie Gras Don brings together the luscious union of foie gras with slices of yakiniku wagyu; and Truffle Wagyu Sirloin Sukiyaki Don boasts wagyu sirloin prepared sukiyaki-style with freshly shaved truffles.
For those craving a hot pot experience, order the Shabu Shabu or Sukiyaki set for two, which includes two appetisers, assorted vegetables, konnyaku noodles, Hokkaido rice, and two litres of housemade dashi broth (plus dipping sauces and condiments for the shabu shabu). For the meat, you get to choose either 250g of Miyazakigyu ($158+) or 300g of Hokkaido pork ($88+). You can also top up $50+ and replace Miyazakigyu with 250g of Sanuki olive wagyu, one of the rarest wagyu in the world with just 1,700 cattle around. If you don’t have your own hot pot, you can rent a set from The Gyu Bar at an additional $40+.
See also: Japan Foods' chief chef to resign
Saint Pierre
1 Fullerton Road #02-02B One Fullerton | Tel: 6438–0887 | WhatsApp: 9115–6553 | Email: [email protected]
The two-Michelin-starred French restaurant is introducing a Room Service option for gourmands to enjoy a luxurious dinner experience in the comfort of their homes. Ideal for a family of four, the pampering experience begins right at your doorstep. A staff from the restaurant will deliver the multi-course meal to you — all cooked and plated on exquisite tableware protected by cling film; no heating required. The meal, which includes freshly-baked artisanal breads, features a medley of four starters from cherry trout to marron, black truffle and chutoro, plus a large portion of wagyu beef with summer vegetables. Dessert consists of a selection of gourmet cheeses, petit fours and a large tarte aux fruits. All dishes will be collected by the staff the following day.
Room Service by Saint Pierre ($800++) is limited to five deliveries a day and is only available on Fridays and Saturdays only. The menu will change weekly according to the seasonality of ingredients.
Restaurant Gaig
16 Stanley Street | gaigrestaurant.oddle.me/en_SG/
The first international outpost of the Michelin-starred restaurant in Barcelona by chef Carles Gaig, his eponymous restaurant in Singapore is a showcase of refined Catalan cuisine. Some tapas favourites include Jamon Croquettes ($12+ for three pieces), Gaig’s Traditional Cannelloni ($16.50+ per portion) and Cardinal’s Macaroni ($24+ per portion).
For set meals, try Vermouth Time ($70+ for two persons) which offers a range of moreish tapas, while Menu Cerdanya ($145+) is a hearty Catalan feast of tapas and main courses.
To commemorate National Day, executive chef Marti Carlos Martinez has created his own version of the Oyster Omelette ($28.50+) by using quail eggs where the egg whites and yolks are cooked separately to present a delicate sunny-side-up, topped with oysters and caviar.
Buona Terra
29 Scotts Road | Tel: 6733–0209 | WhatsApp: 9456–3147 | buonaterra.oddle.me/en_SG/
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Nestled among the row of colonial buildings along Scotts Road, Buona Terra is a one-Michelin-starred contemporary fine-dining Italian restaurant headed by chef Denis Lucchi.
To sample the best of Northern Italian cuisine, we suggest the Family Sharing Bundle ($256+ for two, $498+ for four), featuring house-baked sourdough bread with premium Beppino Occelli Butter and Garda Olive Oil from the chef’s home region of Lombardy, as well as Scampi, Bruschetta with Sea Urchin, Oxtail Ravioli with Porcini Mushroom, Tomato Salad, Charcoal Grilled Iberico Pork Jowl, and to end, Tiramisu.
For an even more indulgent affair, let chef Denis plan an elegant in-home dining experience with the Chef’s Experiential 5-Course Tasting Menu ($178+ per person), highlighting the best seasonal ingredients of the week. Elevate the meal with a wine, champagne or whisky hand-picked by Buona Terra’s cellar concierge.
Casa Restaurant by Remy Lefebvre
30 Victoria Street #01-20 Chijmes |Tel: 9722–8171 | casarestaurant.oddle.me/en_SG
Specialising in contemporary woodfire cuisine, the newly-opened Casa Restaurant pays homage to chef Remy Lefebvre’s culinary journey around the world. His East-meets-West menu focuses on ingredients that are line-caught, responsibly sourced, traditionally farmed, organic and wild-foraged, and bio-dynamic. For this period, he’s created three indulgent sets: Casa Fish Sando set ($48) features Fish Sando & Tartare Sauce, Clara Sofrito Rice and Casa XO Special Sauce; the Casa Living Room Set ($175 for four) is a picnic spread of Joselito Iberico Ham with bread and tomato, Freres Marchand Cheese Platter, Smoked Petuna Trout and choice of a bottle of wine; the Champagne Brunch ($250 for two; $450 for four) serves up Organic Woodfired Chicken and Heirloom Organic Loire Valley Car- rots alongside a cheese platter and other gourmet items.
Salted & Hung
12 Purvis St | Tel: 6358–3130 | saltedhung.oddle.me/en_SG
Conceptualised with the cooking philosophy of minimal wastage, this contemporary Australian restaurant helmed by chef Drew Nocente showcases the creative use of forgotten parts, from skin to bone, protein to innards, cooked through smoking, curing, pickling and grilling.
The new takeaway and delivery menu encapsulates the essence of sustainable cooking where every part of a single produce is pushed to its maximum potential. Try the five-course tasting menu ($105) which highlights dishes such as Bafun Uni with Snow Crab, Radish and Uni Buttermilk, Slow-cooked Turbot with Girolles & Broccolini, and Carbon-neutral Beef Sirloin, Aged Carrots & Beef Jus.
Other a la carte favourites include 1kg Porchetta ($78), Lasagna ($75), Dry-aged 500g of Vintage Beef ($128), Smoked Whole Chicken ($35) and Spencer Gulf Prawn Risotto ($30).
Zafferano Italian Restaurant & Lounge
10 Collyer Quay Level 43 Ocean Financial Centre | Tel: 6509-1488 | delivery.zafferano.sg
Helmed by head chef Andrea De Paola, Zafferano whips up a contemporary interpretation of Italian classics through the celebration of prime produce. Pizza lovers get to customise their own housemade pizza with a base of either tomato or truffle cheese ($20+), and build it up with toppings such as summer truffles ($10+), taggiasca olives ($4+), stracciatella cheese ($8+) and parma ham ($6+).
Other large-format dishes to enjoy with the family include the Salt-crusted Sea Bass ($88+, 1kg; serves 2–3 persons), available cooked or raw and fully seasoned in a baking tray ready to be finished in the oven at home; or the charcoal-grilled Black Angus Beef Fiorentina ($188+, 1kg; serves 2–4 persons) — an ever-popular Tuscan favourite served with a choice of complimentary sides such as grilled asparagus, truffle mashed potatoes, and spicy broccolini.
Ichigo Ichie
1 Nanson Road #02-07A InterContinental Singapore Robertson Quay | WhatsApp: 9018–2897
Opened last February 2020, Ichigo Ichie is co-owned by chef Akane Eno and the founders behind beef specialist The Gyu Bar and Sushi Kimura. Personalising the dining experience is chef Eno’s artistic interpretations of authentic Japanese flavours and seasonal ingredients in the style of fine dining kappo.
On his eat-at-home list, he recommends the Uni & Awabi Miwa Somen Set ($88+) featuring Miwa somen with slow-cooked abalone, uni, seaweed, and mushroom sauce; Miyazaki Wagyu Beef Steak Don ($98+) with grilled A5 wagyu and seasonal vegetables; or the Signature Premium Bento (from $120+) comprising Donabe rice, minced A5 Miyazaki wagyu and sansho, with a choice of either grilled seasonal fish, wagyu sukiyaki (add $5+), or sautéed awabi (add $10+), plus seasonal vegetable side dishes and pickles.
If you enjoy omakases, pamper yourself with the Omakase Bento (from $200+ per person) and delight in a surprise menu of signature Ichigo Ichie dishes and Japanese ingredients. Do order this a week in advance.
IKO Restaurant and Bar
65 Neil Road | WhatsApp: 8866–5218 | letsumai.com/widget/iko-restaurant#delivery
A world where contemporary Japanese creations and tantalising Robata-grilled bites await, IKO’s lunch and dinner menus are available for takeaway and delivery. These treats include signature items such as Uni ($28), Asari ($18), Iberico Pluma ($36), as well as a delivery exclusives like DIY Zosui and Luxe Box ($88) — a premium seasonal box featuring aromatic truffle rice topped with air-flown ingredients such as Hokkaido Bafun Uni, Torched Hokkaido Scallops, Ikura and Torched Botan Ebi.
There’s also a limited edition ramen menu chock full of fresh seafood: Prawn ($12), Hokkaido Scallop ($17), Half Boston Lobster ($16), Full Boston Lobster ($24) and The Luxe ($28) — an umami bowl of ramen in seafood broth, topped with half Boston lobster, prawns, scallops, bamboo shoot, egg and nori.
NAE:UM
161 Telok Ayer Street | WhatsApp: 8830–5016 | www.naeum.sg
Founded by chef Louis Han, the newly-opened NAE:UM features contemporary Seoul cuisine. Enjoy a sumptuous Bansang meal ($78) consisting of eight dishes served with multigrain rice that has been cooked in a Korean sot or iron pot, and a homemade Chung Fizz drink. Noodle lovers should try Somyeon Kit ($98+) and prepare the restaurant’s signature somyeon noodle dish following the simple, given instructions for a quick, yet decadent one-dish meal. The DIY kit includes two portions of ready-to-cook somyeon, 50g of uni, Abalone Mulhwae as well as all the necessary condiments and seasoning.
If you have a grill, order in the BBQ Kit ($298+) that comes with 150g nuruk dry-aged wagyu striploin MB 7, 150g galbi-marinated Iberico pluma, 150g gochujang-marinated chicken thigh, five types of vegetables for grilling, Korean lettuce and perilla leaf, galbi marinade for glazing the barbecue ingredients, ssamjang and chogochujang dipping sauces, homemade baek (white) kimchi, house-pickled garlic shoot, daikon saengchae (Korean salad), chive and leek salad, and homemade jujube ice cream with charcoal tuiles.
Bedrock Bar & Grill
96 Somerset Rd, #01-05 Pan Pacific Serviced Suites | delivery.bedrock.com.sg/en_SG/
Tuck in to a sumptuous feast at home with the homegrown steakhouse’s wide repertoire of steaks prepared using earthy cooking techniques over authentic applewood grills.
Indulge in a Tomahawk Steak & Wine Set ($288) good for three to four, featuring signature grain-fed Tomahawk steak with two sides of your choice, four homemade sauces, and a bottle of Voyager Estate Project Rose 2018 or Voyager Estate Shiraz 2016.
To cater to every budget and craving, the restaurant also offers Table Menus ($99–$499) that feature sharing menus for two to five people, where you can choose from a variety of houses specialties such as Bedrock’s Mac n’ Cheese, plus steaks, burgers, pastas or even premium wagyu rice bowls.
Alternatively, you can fire up your own meal with Grill-It-Yourself Premium Ribeye Steak Kits ($99–$228) featuring a vast selection of USDA Prime Ribeye, Bedrock Bar & Grill’s Dry-Aged USDA Prime Ribeye and more, accompanied with rosemary, salt, beef fat and garlic cloves.
Enjoy free islandwide delivery when you spend above $100 with Mastercard using the promo code “MCFREE”.
LeVeL 33
8 Marina Boulevard | WhatsApp: 8511–4613 | level33.oddle.me/en_SG
Home to the world’s highest urban microbrewery, LeVeL33 offers outstanding craft beers paired with contemporary beer-centric cuisine. To sample the house brews, order the LeVeL33 Craft Special ($60) which includes your choice of 10 cans of house-brewed beers and/or craft hard seltzer. Add on $20 for Brewery Lobster Roll & Fries or $10 for Brewery Burger & Fries.
For delicious takeaway offers, LeVeL33’s popular roast sharing menu features a 800g Wagyu Tri-tip ($188+), Lamb Banjo ($158+) or the Whole Roasted Juicy Corn- Fed Chicken ($128+), accompanied with a bottle of Sauvignon Blanc or Pinot Noir. LeVeL33’s popular Roast Package ($79+) which includes two mains and trimmings (+$7 for Wagyu Tri-tip), suitable for two persons, will be accompanied with any two cans of craft beer.
The restaurant also offers Ready-to-BBQ Kits ($88+ small; $138+ large) featuring two servings of Koji dry-aged tri-tip, Romaine salad, mashed potato, asparagus, veal jus, chimichurri and some sourdough with roasted yeast butter. The Large kit comes with additional servings of marinated corn-fed chicken and marinated Ibérico pork jowl.
