Tempura Tendon Tenya Singapore is opening its second outlet at ION Orchard.
The largest tempura restaurant chain in Japan, Tempura Tendon Tenya first opened in Singapore at Orchard Central in Oct 2020. The new outlet will be at ION Orchard food hall, at Basement 4 next to Toss & Turn.
Nestled on the 8th level of Hillview Building at 48 Hillview Terrace, Coexist Coffee Co is a new hidden rooftop cafe with a striking red and white interior.
It has officially opened its doors to the public on 29 June 2021 and there’s an opening promotion of 10% off your bill from now until 9 July 2021.
Popular sandwich shop Park Bench Deli is opening a dedicated Cubano shop, ONDA By Park Bench Deli, at 21 Lorong Telok on 8 July 2021.
Established in 2009 at Phoenix Park, SPRUCE is best known for its burger, brunch and drinks. Other than the original outlet at Phoenix Park, it has another outlet at HillV2.
The cafe is launching a new afternoon tea set at S$56++ for 2 pax which features an assortment of savoury and sweet bites on a wooden afternoon tea stand from 28 June 2021.
Joji’s Diner is a new American diner in Serangoon which offers all-day breakfast, burger, rosti, waffle, ice cream and milkshake from 10am to 10pm.
Wagyu Jin at Shaw Centre is a new prefecture-focused Wagyu omakase restaurant by the Les Amis Group.
Helmed by Executive Chef Makoto Saito, Wagyu Jin specialises in a selection of premium A5 Wagyu beef dishes from various Japanese prefectures like Gifu, Shiga, Miyazaki, Iwate and Tochigi. The wagyu lunch omakase is only S$118++ while the wagyu dinner omakase starts from S$238++.
Established in June 2012, POLLEN is located in the Flower Dome at Gardens by the Bay and it is helmed by Michelin-starred Chef Michael Wilson, who creates modern interpretive cuisine inspired by nature’s bounty.
Pollen will reopen for lunch and dinner from 23 – 27 June 2021 for one final week of service before undergoing a refresh of their space and concept.
Laifabar is a noodle house that specialises in traditional wanton noodle, dumplings and roast meats. Chef-owner Royce Lee inherited the recipes by his grandmother, who used to be a hawker selling homemade taupok and wanton noodle back in the 1970s.
Known for its “Bu Jian Tian” Fatty char siew and wanton noodle, Laifabar first started and made a name for itself as a wine bar turned noodle house at Scarlet hotel in Ann Siang Hill. Then it moved to Lucky Plaza B1 Lucky Food Centre in December 2020 for a brief period before shifting to the current location at an industrial building in Bukit Batok in April 2021.