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++.

Wagyu Jin’s seasonal Wagyu omakase menu will have 7-9 courses.

Wagyu Jin’s lunch omaksae is priced at S$118 per pax and it comes with the following dishes:

• Somen with sea urchin & Hokkaido hairy crab
• Yakiniku – A5 Mizayaki Beef
• Sushi – A5 Hida Beef
• Awabi (abalone)
• Sukiyaki – A5 Tochigi Beef
• Dessert – Yuzu Sorbet

There are two options for the dinner omakase and they are priced at S$238 and S$318.

The S$238 dinner omakase menu features the following dishes:

• Appetiser – Langoustine, sea urchin, caviar and jelly
• Yakiniku – A5 Mizayaki Beef
• Chateaubriand Sando with A5 Ohmi Beef
• Somen with caviar and truffle
• Sukiyaki
• Sushi – A5 Hida Beef
• A5 Tochigi Beef rice bowl
• Dessert – Yuzu Sorbet

If you are still hungry after having the wagyu omakase, you can also add on a la carte dishes including Uni Rice (S$38), Scampi (S$38), Yakiniku A5 Mizayaki Beef (S$27) and Hokkaido Hairy Crab (S$48).

Wagyu Jin
1, #02-12 Scotts Rd, Shaw Centre, 228208
Tel: +65 8940 0741

A clever play on the word ‘chateaubriand’—which is a prime tender cut of wagyu—Shatoburian is the most talked-about Japanese yakiniku restaurant in town now. Famed for their extensive menu of prized Hida wagyu cuts, this contemporary Japanese BBQ restaurant is a heaven for wagyu aficionados.

The restaurant sits within Palais Renaissance and is already a regular hangout spot among celebrities, socialites, wagyu connoisseurs and pretty much anyone who wants a good yakiniku meal.

Shatoburian sits on the second level of Palais Renaissance. The elusive restaurant is decked in a predominantly-dark interior with wooden partitions, and it is a cosy, intimate space for any special occasion. You may choose to enjoy your meal at the counter or sit at the tables for your own privacy.

It is wonderful to know that Shatoburian is all about sustainability. Their cattle hail from the Gifu prefecture and the restaurant adopts the nose-to-tail method of importing, hence offering all types of cuts of wagyu on its menu. The culinary team are so confident in their meat quality and flavours that they go easy on the seasoning and artificial flavourings.

You may not know where to start, and we will tell you go to for the Signature Yakiniku Don which comes in three variations—Kurobuta Pork (S$85), Japanese Wagyu Beef (S$118) and Chef’s premium selection of Japanese wagyu beef (S$188).

The Japanese Wagyu Beef Yakiniku Donburi is presented with foie gras, uni, caviar, onsen egg and topped with shaved truffles. Luxurious and indulgent, this heavenly bowl of treasures will make your day, regardless of which variation you go for. This is, hands down, one of the best wagyu donburi in Singapore.

There is this claypot rice dish that is good for sharing, and it is the Truffle Mushroom Gohan (S$98). A mix of French and Japanese mushrooms are cooked to order and topped with shaved truffles—simple but very earthy flavours with a splendid aftertaste of the fragrant truffle.

On the yakiniku menu, you can choose from thin-slice, normal-slice as well as steak cuts.

Our ultimate favourite is definitely the Shato-suki (S$80)!

100g of Sirloin is BBQ-ed over big flames only until medium-rare, leaving the slices of heaven still soft and tender, before it is served in a Japanese raw egg.

Other cuts to love are the Misuji (Oyster blade, S$52), Rib Shin (S$70) and Pork Jowl (S$28), as well as Chateaubriand (S$150)—Shatoburian’s prized cut—which is 120g of the most tender and best cut of the tenderloin.

Most of the meats are available in Shio or Tare (Barbeque sauce) and the steaks are served with Himalayan salt and condiments.

It goes without saying that a meal at Shatoburian doesn’t come cheap. But is it worth splurging on? Definitely! This is the place to head to if you are willing to pay a premium for quality wagyu yakiniku.

Shatoburian
390 Orchard Rd, #02 – 08, Singapore 238871
Tel: +65 6904 3308

Wagyu beef bowls are, for the most part, hella expensive. Even when cravings for mind-blowing, melt-in-your-mouth wagyu kick in, most of us do not have the capacity to spend a hundred dollars on a wagyu beef don as we wish.

While there’s no doubt that luxurious premium wagyu beef bowls often come attached with a hefty price tag, that there are also plenty of wallet-friendly alternatives all over Singapore. If you want to indulge yet have a slight budget constraint, fret not for there are still options available.

Here are 12 wagyu beef bowls in Singapore to try, with prices ranging from just S$6.50 nett to S$98++.

Read our newest guide on the 8 best wagyu donburi in Singapore

TASTY STREET

Dining on a budget isn’t necessarily difficult, especially with plenty of hawker stalls such as Tasty Street around.

True to their motto ‘Premium eats at affordable prices’, their Wagyu Beef Bowl (S$6.50) is certainly one of the cheapest we’ve come across. Granted, the beef slices are not melt-in-your-mouth tender but for its price, it sure as heck is worth every cent!

Tasty Street
110 Pasir Ris Central
Pasir Ris Central Hawker Centre
Singapore 519641
Tel: +65 8333 5170
Tue to Sun: 11am – 2.30pm, 5pm – 9pm
(Closed on Mondays)
Nearest Station: Pasir Ris

GYU NAMI

Helmed by young and passionate foodies, Gyu Nami is known for their S$10 Wagyu Beef Don for good reason.

You’d be glad to find generous portions of thinly-sliced wagyu beef slices, which are delicately wrapped around a bed of rice before being topped off with a runny egg in the centre. Complementing the hearty bowl is a yoghurt-based sauce that gives the meal a refreshing element, although we must admit that some may not be able to appreciate the pairing.

Gyu Nami
277 Orchard Road
Orchard Gateway #B2-06
Singapore 238858
Tel: +65 8385 1034
Mon to Fri: 11.30am – 2.45pm, 6pm 9pm
Sat & Sun: 12pm – 2.45pm, 5.30pm – 9pm
Nearest Station: Orchard

THE BURNING OAK

Beef-lovers, keep your eyes peeled for the Wagyu and Truffle Mince (S$16 nett) bowl which comes served with medium-rare slices of wagyu as well as minced beef that boasts a strong note of truffle.

The juicy and tender wagyu sure hits all the right spots to satisfy any beef bowl cravings and the umami-packed truffle mince gives the dish an extra fragrance. What’s more, portions are rather huge considering the price point!

The Burning Oak
348 Bedok Road
The Bedok Marketplace#02-16
Singapore 469560
Tel: +65 9873 6093
Tue to Sun: 12pm – 2pm, 6pm – 9pm
(Closed on Mondays)
Nearest Station: Tanah Merah

TOKIDON

Priding themselves as the ‘Purveyor of Gourmet Wagyu Bowls’, their menu focuses on a selective but tantalizing range of beef bowls—all at a price that will not burn a hole in your wallet.

The Truffle Wagyu Don (S$23.90 nett) features a sizeable portion of wagyu striploin with a dash of their house-blend truffle soy sauce drizzled over it.

Tokidon
16 Raffles Quay
Hong Leong Building #B1-33
Singapore 048581
Tel: +65 9151 9572
Mon to Fri: 11am – 9pm
(Closed on Sat & Sun)
Nearest Station: Raffles Place

THE BUTCHER’S KITCHEN

A restaurant outpost by The Butcher at Holland Village, The Butcher’s Kitchen rose in popularity for their flaming beef bowls which are blazed up right upon serving.

The Flaming Premium Wagyu Beef (S$23.90) is the top-selling wagyu beef dish. It features thinly-sliced meat draped over Japanese pearl rice, mayonnaise sauce and Japanese furikake for the final touch.

The Butcher’s Kitchen
3 Temasek Boulevard
Suntec City #02-472
Singapore 038983
Tel: +65 9616 0111
Daily: 10am 10pm
Nearest Station: Promenade

TANUKI RAW

Loyal patrons would tell you that Tanuki Raw is best for their impeccable range of donburi which—unsurprisingly—also happens to be their bestsellers.

Their Truffle Yakiniku (S$18++) comes with a huge helping of pan-seared US black Angus short rib, an onsen egg, fresh truffles and truffle soy sauce. The superb quality makes paying for this hearty bowl extremely worth it but if you’re looking to stretch your dollar, we suggest that you head over during lunch hours as the prices are lower then!

Tanuki Raw
181 Orchard Road
04-01, Orchard Central
Singapore 238896
Tel: +65 6636 5949
Daily: 11.30am – 10.30pm
Nearest Station: Somerset

WAACOW!

If you’re in search for quality wagyu beef bowls at prices that are economical for the masses, look no further than WaaCow! as they serve hands-down one of the best renditions around.

Their Mentaiko Wagyu Beef Bowl (S$21.90) comprises a bed of Akitakomachi rice that is topped with 24-hour sous vide Wagyu beef smeared with creamy mentaiko and a jiggly onsen egg.

Waa Cow!
5 Straits View, #01-09 Marina One
The Heart West Tower,
Singapore 018935
Tel: +65 9851 1552
(Closed on Saturdays & Sundays)
Mon to Fri: 11.30am – 2.30pm, 5.30pm – 9.30pm
Nearest Station: Downtown

WAN NIU WAN

Nestled within PasarBella’s last standing outlet in Suntec City is Japanese donburi specialist, Wan Niu Wan who focuses on dishing out meat-based dishes at friendly prices.

They have less than 10 items on their menu, but even so, you’d find it difficult to make a decision as everything seems equally enticing. Beef lovers, make no mistake and get yourself a bowl of Wagyu Rice (S$25 nett) which sees grilled wagyu striploin dressed in a splash of truffle oil.

Wan Niu Wan
3 Temasek Boulevard, #01-455
Singapore 038988
PasarBella Suntec City Mall
Tel: +65 8309 3212
Daily: 9am – 9pm
Nearest Station: Promenade

NIKU KATSUMATA

Best known for their Kagoshima wagyu beef, Niku Katsumata at Duxton Road serves wagyu beef-centred dishes at reasonable prices without compromising on quality.

Priced at S$38++, their Wagyu Sirloin Don with Bonito Broth is not to be missed. Thick cuts of premium beef slices are nestled atop a bed of rice and complemented by a dashi stock made with bonito flakes.

Niku Katsumata
47 Duxton Road
Singapore 089511
Tel: +65 9162 7502
Mon to Fri: 12pm – 2.30pm, 6pm – 11pm
Sat & Sun: 6pm – 11pm
Nearest Station: Tanjong Pagar

KABUKE 

Founded by the same team behind Tokidon, Kabuke is a Sake gastro bar hidden on the second level of a shophouse in Telok Ayer serving authentic, contemporary Japanese cuisine.

Priced extremely affordably at just S$28++, their Kabuke Wagyu Bowl is the most basic but one that will surely satisfy nonetheless. If you’re hankering after a more luxurious meal, opt for the Kabuke Pleasure Bowl (S$58++) which consists of Wagyu striploin, foie gras, uni, ikura and an onsen egg.

Kabuke
200A Telok Ayer Street
Singapore 068638
Tel: +65 8822 5525
Mon to Thu: 11.30am – 2pm, 6pm – 11pm
Fri: 11.30am – 2pm, 6pm – 12 Midnight
Sat: 6pm – 10pm
(Closed on Sundays)
Nearest Station: Telok Ayer

FAT COW

A restaurant synonymous to wagyu beef in Singapore, Fat Cow’s rendition of the Wagyu Beed Donburi is quite possibly the most highly raved about despite its hefty price tag.

Their Wagyu Premium Doburi comes with 3 variations, with the Australian Wagyu MB8 (S$98++) being the most affordable option. Alongside a helping of melt-in-your-mouth wagyu beef slices are portions of uni, caviar, foie gras and an onsen egg. This is truly the epitome of luxury in a bowl!

Fat Cow
Camden Medical Centre #01-01/02,
1 Orchard Boulevard,
Singapore 248649
Tel: +65 6735 0308
Sun to Thu: 12pm – 3pm, 6pm – 10.30pm
Fri & Sat: 12pm – 3pm, 6pm – 11pm
Nearest Station: Orchard

SUSHI JIRO

Using only traditional Japanese culinary preparation methods and execution, Sushi Jiro dishes out top-notch Japanese cuisine and it is one of our personal favourites when it comes to Japanese fine dining in Singapore.

Pop by for lunch and order up their Premium Japanese Wagyu A5 Beef Don Set (S$68++) which sees perfectly-marbled beef slices that are masterfully seared to perfect medium-rare doneness. Accompanying your wagyu beef don is a helping of salad, chawanmushi, Miso soup and ice cream to seal the deal.

Sushi Jiro Keppel Bay
No.2 Keppel Bay Vista #02-01,
Marina at Keppel Bay,
Singapore 098382
Tel: +65 6252 4333
Daily: 11.30am – 2.30pm, 6pm – 10.30pm
Nearest Station: Harbourfront

A brand new addition to PasarBella’s last standing outlet in Suntec City is Japanese donburi specialist, Wan Niu Wan. They mainly focus on meat-based dishes using top-quality stuff such as Iberico pork jowl, Karubi short ribs and of course, the luxe Wagyu.

An easy, quick and surprisingly wallet-friendly option in the heart of town, donburi is a great option to consider but what sets these folks apart is their clear attention to detail and the way that they treat their meat pre and post cooking, resulting in a rice bowl that’s well balanced.

Their menu is straightforward in its approach, just rice bowls featuring a variety of meat options from the high-end Wagyu to the affordable teriyaki chicken.

Boasting a heady aroma of fresh truffle and toasted sesame seeds, the Wagyu Bowl (S$25) is truly one of the most well-prepared ones we’ve tried over the years. For one, we appreciated that everything was properly seasoned and it was also great that every component of the dish was skilfully prepared.

The Wagyu, cooked to a perfect medium-rare, revealed specks of buttery fat running through the meat, indicating that it was indeed beef of exceptional quality, which, doesn’t leave much to the imagination with regards to how utterly orgasmic it tasted.

Great news though, as part of their opening promotion, this particular rice bowl is only going at S$19.90!

We also had the Karubi Rice (S$16.50), a donburi featuring a tender short rib, coated with a fruity yakitori, garlic-sesame sauce atop Japanese rice. No regrets getting this because it was literally mind-blowing.

The moment you take a bite, a number of sensations are simultaneously felt. You get the buttery, slightly sweetish soft beef that melts on the tongue followed by the fruity sauce that livens up the entire dish. This does not come with an onsen egg although we highly recommend adding it on for S$2.

Wan Niu Wan
3 Temasek Boulevard, #01-455
Singapore 038988
PasarBella Suntec City Mall
Tel: +65 8309 3212
Daily: 9am – 9pm
Nearest Station: Promenade

Few things in life are as mind-blowing as Wagyu beef. Better yet, thick juicy slices of perfectly seared, smoky and tender Wagyu on a bed of sauced up Japanese rice, a healthy amount of pickles and an onsen egg for good measure—yes, we’re talking about Wagyu donburi.

Beef bowls are a mainstay at many Japanese restaurants, but what goes into a bowl and how every component is treated varies across the board. We particularly enjoyed the version at Waa Cow! due to its simplicity and its emphasis on flame-torching their Wagyu prior to plating.

If you’re ever planning on indulging on something as rich and luxurious as a Wagyu bowl, we urge you not to waste your calories (and money), head on down to Waa Cow! for one heck of a memorable meal.

You can’t go wrong with their Mentaiko Wagyu Beef Bowl (S$21.90) that comprises a bed of Akitakomachi rice that is topped with 24-hour sous vide Wagyu beef smeared with creamy mentaiko and a tender onsen egg.

Every component was spot on from the beef right down to the pickles served at the side. To say the least, this was easily one of the best beef bowls we’ve ever had.

At its price, the Yuzu Foie Gras Wagyu Beef Bowl (S$25.90) is a far better bargain than many that we have tried before that either cost more than double the price or just tasted underwhelming overall.

Comfortably nestled atop a bowl of fluffy Japanese rice sits a generous layer of charred, smoky slices of succulent beef, a sizeable portion of foie gras and of course, the obligatory runny onsen egg to bind it all together and to give it an additional layer of richness. The light sprinkling of yuzu peel over the foie gras does well to provide a citrusy appeal and nicely cuts through the intense fattiness.

Seafood lovers are sure to enjoy the Mentaiko Salmon Don (S$18.90), a delicious plate made with sashimi-grade salmon that is cooked medium-rare and topped with mentaiko, shoyu and a heaping mound of tobiko (flying fish roe).

Waa Cow!
5 Straits View, #01-09 Marina One
The Heart West Tower,
Singapore 018935
Tel: +65 9851 1552
(Closed on Saturdays & Sundays)
Mon to Fri: 11.30am – 2.30pm, 5.30pm – 9.30pm
Nearest Station: Downtown

Among the many intricate and beautiful aspects of Japanese cuisine, one of the most unique is the Omakase. Omakase in Japanese fine dining is the act of leaving one’s culinary experience entirely up to the chef, transcending beyond what’s written on the menu. It is in fact, a huge compliment to the chef and is a sign that the diner has total trust in the chef’s expertise, culinary skill and recommendations. It’s a huge deal as far as Japanese food is concerned and the one place that we have total confidence in when it comes to a  luxurious, top-notch dining experience, Fat Cow’s Chef’s Table Omakase undeniably takes the cake.

A place where terrific food, culinary finesse and Japanese hospitality all come together, Fat Cow is one of those restaurants that bears timeless appeal. From their snazzy interiors, laid-back jazzy tunes to their extensive array of top-of-the-line wagyu and seafood-forward dishes, Fat Cow truly gives you a sense of exclusiveness and is quite realistically, the closest one gets to experiencing royalty.

Fat Cow’s dinner Omakase (S$250++ per pax) has always been known to be on the pricier side but for what it’s worth, diners are treated to nothing short of a pure, sensorial and blissful experience. With their newly curated lunch Omakase menu at S$80++ featuring 7 courses, lunchtime will no doubt be the best time to visit the restaurant to enjoy deluxe but wallet-friendly Omakase indulgences.

From now until 30 Sep 2018, quote ‘ladyironchef’ upon making your reservations to enjoy a further 10% discount for both lunch and dinner Omakase, as well as a complimentary glass of Fat Sour (whisky). A minimum of two persons per reservation is required.

Now, who’s up for Fat Cow’s lunch and dinner Chef’s Table Omakase? We know we are.

The man behind the restaurant’s highly celebrated Chef’s Table Omakase, Head Chef Shigeru Kasajima—a seasoned Japanese chef with many decades of French culinary skills under his belt—ensures that all dishes prepared are nothing short of perfection. He serves only the best seasonal seafood and produce—treating them delicately so as to present diners with only the purest, most pristine flavours and textures—and prides himself with serving premium ingredients of the highest grade.

Whether it is a moulded nigiri sushi or a simple soup, you can rest assured that Chef Kasajima cuts no corners—he ensures that every item is perfect before serving from seasoning to garnish.

Decked out in an intimate space of tranquil elegance and a sleek counter that sits just eight, guests are able to witness Chef Kasajima’s culinary prowess that embodies the spirit of both Japanese precision and French flair. Intimate from beginning to end, be prepared to be pampered like royalty as you entrust your evening to the chef himself. Dining at Fat Cow promises heightened dining experience unlike any other—one filled with a myriad of delicate tastes and unforgettable moments of sensorial bliss.

AMUSE BOUCHE

Both the lunch and dinner Omakase kicks off with the Amuse Bouche, which is essentially a wagyu beef carpaccio served with a marinated egg yolk and shiitake mushrooms.

Straightforward and visually stunning, we were blown away by how each individual component stood out without outshining one another, flavour-wise. The marinated egg was creamy and decadent while the shiitake was surprisingly sweet with a hint of umami. The seared wagyu, on the other hand, provided a nice buttery texture which completed the dish.

SEA BREAM SOUP

With the introduction of rich flavours at only the first course, it made complete sense to have the Sea Bream Soup with Lime Sudachi as our second. A hearty palate cleanser with notes of citrus, the light yet flavourful fish soup was hot, savoury and just what we needed to prep ourselves for the heavier courses ahead.

TOMATO UNI

Served in a martini glass, the Tomato with Sea Urchin and Tosazu Jelly—available only in the dinner Omakase menu—comprises a chilled Japanese tomato, sweet and savoury jelly (Tosazu Jelly), sea urchin (uni) served in a light, refreshing sauce.

A delightful appetiser, every mouthful was a combination of rich flavours that were nicely underscored by savoury and umami notes.

WAGYU TARTARE W BLACK TRUFFLE & QUAIL EGG YOLK (LUNCH & DINNER)

Another appetiser to look forward to is the Wagyu Tartare with Black Truffle and Quail Egg Yolk in Yuzu Ponzu. A true spectacle to behold, everything about this dish from the way Chef Kasajima prepares it to its final assembly is a display of Japanese precision and discipline at its best.

The dish first begins with a carefully formed layer of wagyu beef mince followed by shiitake mushrooms that he carefully places on top. Finally, black truffle is shaven over the top and a yuzu ponzu sauce is drizzled over.

Chef Kasajima’s advice is to first take a bite of the dish as it is to appreciate the raw flavours of each component and subsequently to drizzle in the quail egg yolk and mix everything together.

YUZU MISO FLOUNDER (LUNCH & DINNER)

Sliced thin and seasoned with a few drops of their house-made yuzu miso, the first thing you taste is the salty kick from the miso followed by the citrus notes from the yuzu. The raw flounder was relatively neutral tasting, which perfectly brought out the dominant flavours in the dressing.

5-PIECE NIGIRI (LUNCH)

The Chef’s Table Omakase lunch comes with five pieces of nigiri sushi. The sushi selection encompasses a smorgasbord of fresh ingredients that were carefully executed so as to not overshadow one other.

For lunch, guests can tuck into the likes of Alfonsino, Bluefin Tuna, Striped Jack, Signature Surf and Turf and Conger Eel. Some are dipped in shoyu, torched or simply served as it is to allow the original flavours of the fish to shine through with every bite.

The sushi is also served with a side of Pickled Chrysanthemum (Japan’s national flower and a snack that was enjoyed by royalty), instead of the traditional ginger, setting a more modern take on the Omakase experience.

Do note, however, that the ingredients used may vary depending on seasonality.

8-PIECE NIGIRI (DINNER)

For dinner, indulgence truly knows no bounds with the addition of three sensational nigiri sushi items on top of the ones mentioned above. They are the sea urchin (uni), marinated foie gras and baby leeks with bonito flakes.

The uni (sea urchin) sushi was phenomenal and a true luxury for the palate—from the brininess that hits you when it first touches your tongue to the subtly sweet taste that lingers.

WAGYU SUMIBIYAKI

Dining at Fat Cow would not be complete without savouring some of their prime wagyu beef and the Wagyu Sumibiyaki is a dish specially designed for the Omakase dinner to showcase just how exemplary the quality of their beef is.

With a meat so fine in quality and marbling, only the simplest treatment is needed. Lightly seared to achieve a caramelised exterior but just enough so that it still retains its buttery interior, the wagyu is delicate, soft yet extremely flavourful.

The quality of the beef is simply divine and as if having it on its own wasn’t good enough, served on the side is Chef Kasajima’s house-made koji miso that further accentuates the tender beef, giving it a nice salty kick.

If you find yourself drooling in envy now and hankering for a taste of all these decadent goodness, just know that there is still much more to expect from Fat Cow’s respective Omakase menus—we’ve barely scratched the surface.

Fat Cow’s Chef’s Table Omakase Dinner (S$250++ per pax) comes with amuse bouche, soup, five appetisers, three seasonal sashimi, six pieces of nigiri sushi, wagyu sumibiyaki, akadashi miso soup, Japanese rolled omelette and Japanese fruits.

If you are new to Omakase, you can choose to try the Chef’s Table Omakase Lunch (S$80++ per pax) first which consists of amuse bouche, soup, two starters, appetisers, five pieces of nigiri sushi, akadashi miso soup, Japanese rolled omelette and ice cream.

Do note that the aforementioned courses may not be available during selected days/ seasons and the chef will replace them with seasonal specials that are of similar value.

From now until 30 Sep 2018, quote ‘ladyironchef’ upon making your reservations to enjoy a further 10% discount for both lunch and dinner Omakase, as well as a complimentary glass of Fat Sour (whisky). A minimum of two persons per reservation is required.

Fat Cow
Camden Medical Centre #01-01/02,
1 Orchard Boulevard,
Singapore 248649
Tel: +65 6735 0308
Sun to Thu: 12pm – 3pm, 6pm – 10.30pm
Fri & Sat: 12pm – 3pm, 6pm – 11pm
Nearest Station: Orchard

This post was brought to you by Fat Cow.