Casual Italian restaurant Pasta J is one of our favourite hangout spots along Upper Thomson Road. The restaurant has been gaining a reputation for itself among the public for serving a toothsome array of homemade pasta and steaks. As Pasta J is also a pet-friendly dining place, you will find pet owners who are residing in the area dropping by on a frequent basis with their fur babies.
Pasta J’s humble beginnings started when owner John Chan was selling his own pesto sauce creation at events. Upon receiving many positive feedbacks, he decided to open his own stall at a hawker centre and eventually become so successful that he could open his own restaurant. Till today, diners are treated to a curated menu featuring John’s personal recipes.
Signature items on their menu include Pesto Pasta, The Break-Up Steak and Caramel Carnivore. Guests who are interested in their special sauces are able to buy them off the shelves too. READ ON
Calling all meat lovers and those passionate about a good steak—there is a new steak bar in town that you will not want to miss.
Sharing the same shop space as The Bao Makers, Butler’s Steakbar is the newest resident eatery along the food-laden Jiak Chuan Road. Like its name suggests, diners can expect to tuck into to luxurious steaks, gourmet burgers and possibly the crispiest French fries around.
Although a spot like Jiak Chuan Road may be home to a considerable amount of fine-dining establishments, you can rest assured that dining here is anything but expensive. Priding themselves with serving up exceptional cuts of beef and a variety of gourmet dishes without an overly exorbitant price tag attached, Butler’s Steakbar is one that all steak lovers should check out.
With its extensive array of succulent and high-quality Japanese Wagyu beef that is specially curated from different regions of Japan, Fat Cow is one of the best steak restaurants in Singapore and our go-to place whenever our carnivorous urges kick in.
Presenting the new Chef’s Table Omakase headed by Chef Shigeru Kasajima—a seasoned Japanese chef with many decades of French culinary skills under his belt—allow your senses to take flight as Fat Cow takes you on an edible trip like you have never experienced before.
Every item on the Omakase menu is specially curated and designed by Chef Kasajima himself. From delicate and bright tasting starters to a stellar line-up of sashimi and sushi options, what you can expect from this dinner situation is an array of alluring flavours that will have you drooling between courses.
For foodies looking for a lavish and elevated gastronomic experience, Fat Cow’s Chef’s Table Omakase is available at S$120++ per pax during lunch and S$280++ per pax during dinner. Only eight counter slots are available per session so you better snag those seats quick—especially since that from now until 31 March 2018, you can quote “ladyironchef” upon making your reservations to enjoy a 10% discount off Fat Cow’s omakase menus.
It is not every day you find a restaurant that fuses an unconventional mix of flavour profiles, but Akira Back at JW Marriott Singapore South Beach is one of those places that prides itself on its unique approach and sets itself apart from the rest of the pack in more ways than one.
The restaurant by celebrity Chef Akira Back features innovative dishes centred around modern Japanese cuisine with Korean accents. Kicking off its new weekend brunch menu, guests will be enticed with an unlimited variety of appetising tempura and sushi rolls in addition to their stellar 3-course meal.
Available at S$98++ per person on Saturdays and Sundays from 12 to 3pm (last order at 2.30pm), Akira Back’s brunch menu offers four new options for mains and two desserts to choose from (one of each per pax), allowing guests to mix and match elements encompassing different flavour accents and cultural influences so as to achieve a customised and delectable meal.
Photo Credit: Wolfgang’s Steakhouse
If the words, USDA Black Angus Beef, dry-aged and tender are among your top few trigger words then great news for all you steak and meat aficionados, because Wolfgang’s Steakhouse is opening its first outlet in Singapore!
Making its debut on 14 October 2017, this New York institution will open its doors at the InterContinental Singapore Robertson Quay.
Wolfgang’s Steakhouse is famed for serving tender cuts of prime USDA Black Angus beef, which are dry-aged for about a month in their in-house proprietary ageing room and cooked using traditional methods.
Photo Credit: Fat Belly Singapore
Fat Belly is a new speakeasy-style steakhouse in Singapore that shares the same space with its sister brand and ice cream joint, Sugarhaus, at Serene Centre. It only opens in the evening, occupying the counter seats at the back of the ice cream parlour.
This 10-seater steakhouse is helmed by chef-owner Stanley Seow, who specialises in alternative, less well-known cuts of beef such as the Flat Iron, which is essentially a cut taken from the shoulder of a cow—generally much less tender than a tenderloin or even a ribeye but let us leave it to the expert to prove us otherwise.
FIVE-TEN is the latest addition to the developing restaurant scene located along South Bridge Road. If there is any way to describe their food, it is total comfort inspired by the dynamic street food scene of Taipei.
During lunchtime, they offer a spectacular array of innovative dishes such as their take on the popular Taiwanese street food, Lu Rou Fan, and at night, the humble and seemingly innocent establishment transforms into a bar where you can enjoy a tipple.
At FIVE-TEN, you can expect quality Taiwanese-style comfort food at super affordable prices.
Opus Bar & Grill is an intimate and modern grill restaurant which also happens to serve some of the best steaks in Singapore. Located on the ground floor of Hilton Singapore, the restaurant’s secret recipe in divine meat lies in its specially commissioned Himalayan salt tile dry-aging cabinet, charcoal grill, and the usage of only excellent prime cuts and high-quality ingredients.
Executive Chef Vijay and his culinary team mean business when it comes to meat. From the way that each individual cut is treated—from the aging process right down to the actual cooking—we know that we can always depend on them for a quality steak feast every time!
We went down recently to sample the new menu and we can’t wait to share our dining experiences with you! With any order of Opus steak, enjoy 2-hour free-flow red, white and sparkling wines from 7pm to 9pm (Sundays to Thursdays) and 50% off on selected wine by the bottle (Frdays & Saturdays).
Quote “LIC80OPUS” upon making reservations to enjoy 1 complimentary signature dessert (limited for the first 80 bookings). You have the option of either the Charcoal Grilled Banana or the Grilled Honey Pineapple Dessert.