Saiko sushi wok

Singaporeans love their Japanese food and sushi is a timeless classic. To satisfy our fish-on-rice obsession, our little island is brimming with dozens of Japanese restaurants. Whether you fancy fresh cuts of sashimi, maguro or otoro, the only thing truly stopping us from indulging in them is the dustballs in our wallets. We’ve narrowed down a list of Japanese restaurants in Singapore that don’t skimp on quality while still keeping within budget. Chojiro Hailing from Osaka, Chojiro is not your typical conveyor-belt sushi place. Under the watchful eyes of their attentive chefs, each plate of sushi only stays on the belt for no more than 20 minutes to ensure you’ll be consuming only the best. Their Maguro Zanmai ($15.99++) is a trio of marbled fatty tuna goodness that melts in your mouth, while the Temari Sushi Set ($12.99++) is a pretty picture of delicate balls of sushi. Chojiro is located at 23 Church Street, Capital Square, #01-04/05, Singapore 049481, p. +65 6226 ... » Learn More about Affordable sushi in Singapore: Japanese restaurants that won’t break the bank

The Japanese dish of sushi is pretty much ubiquitous around the world. From nigiri, with its slice of raw fish on a mound of rice, to the maki roll wrapped in nori, or seaweed, sushi looks deceptively simple to make. But there is so much more to sushi than meets the eye: the quality rests on the cut of the fish, its freshness and provenance, the origin of the rice, how it was prepared and seasoned, and the kind of vinegar and sugar used. However, the sushi we know today tastes and looks very different to how it did centuries ago. First of all, the rice in the original 'sushi' was not intended to be eaten. Mixed with salt, it was used to preserve the fish and then thrown out. And sushi's origins aren't even Japanese, says Nobu Hong Kong executive sushi chef Kazunari Araki, who has more than 20 years of sushi-making experience. The combination of rice and fish, he explains, originated in the third century along the Mekong River in Southeast Asia, where countries such as ... » Learn More about Sushi is not from Japan: how raw fish and rice became a world favourite

Whatever the new month has in store for us, let one of it be plenty of good food at the new restaurants and bars to hit Singapore this month. expect diner favourites like burgers and pizzas to get an elevated makeover, and mainstay restaurants open at new locations, along with newer menus. An offbeat cafe we missed makes its return in the CBD as a Halal restaurant still equipped with baked goods and freshly-brewed coffee – read on for more deliciousness. New restaurants in Singapore Clos Pasoh New French Brasserie, Clos Pasoh, brings you fine French foods in a casual, chic dining area. Coming to you 1st March, Clos Pasoh prides itself on delivering new school French cuisine for all occasions – from tête-a-têtes to brunch with friends. Along with its extensive wine list of up to 1,500 labels, their Pot eu feu ($128) is one of their highlights. The dish, which literally translates to “pot on the fire,” is large enough to share between guests, and is a mix of fresh herbs ... » Learn More about Just opened March 2021: New restaurants and bars in Singapore this month

While it’s wonderful to revel in conviviality at restaurants during the CNY festivities, nothing beats the comforts of home for a meal with your loved ones. Should you prefer not to potter around in the kitchen too much this year, check out these lovely takeaway feasts for a fuss free yet bountiful celebration. “Treasures In A Pot" Pen Cai by The Capitol Kempinski Hotel Singapore If you’re looking to treat your family or your guests to an opulent reunion dinner, consider the “Treasures In A Pot” Pen Cai ($286.76; five to six persons) by The Capitol Kempinski Hotel Singapore. Filled with premium ingredients and a smorgasbord of traditional delights, this sumptuous pot is loaded with Abalone 10 head, sea cucumber, fried fish maw, oysters, black moss, flower mushrooms, roasted duck, pork knuckles, cabbage, lotus root, yam, bean cake, black fungus, dried scallops and succulent prawns. The Capitol Kempinski Hotel Singapore is at 15 Stamford Rd, Singapore 178906 . For ... » Learn More about Takeaway feasts for CNY if you’re too busy to cook

Matcha-based treats, souffle pancakes, luscious cakes, and decadent cream buns — Singaporeans’ love affair with Japanese cuisine extends to its desserts too. Pair that with quality ingredients and (often) consistently high quality that Japanese patisseries are known for, as well as aesthetically-pleasing creations, and they’ve got a winning combination that has us going back for more. For the days you’re looking to tame that sweet tooth, we’ve rounded up a list of Japanese dessert places to get your fix. 1. Hvala Matcha fans would likely be acquainted with Japanese cafe Hvala. Apart from its flagship at Chijmes as well as another branch at 111 Somerset, it most recently opened a three-story teahouse at Keong Saik last October. There’s the vast array of teas and tea lattes to sip on, but don’t miss the desserts, including waffles as well as sliced cakes, which includes flavours like goma (black sesame), hojicha, sweet potato, and chocolate truffle. There’s also an ... » Learn More about 9 Japanese dessert places in Singapore to tempt your tastebuds

SINGAPORE - Singapore moves into phase two of reopening the economy on Friday (June 19). Businesses are putting in place safety measures and making adjustments as they get ready to welcome customers, and government service centres and libraries are among the public facilities set to reopen progressively. "Phase two is a significant step in moving towards a new 'Covid-19-safe' normal," said Health Minister Gan Kim Yong. From eateries and retail shops to tuition centres and sports facilities, here's all you need to know about phase two from June 19 and what you can do to stay safe. Phase 2 of Singapore's reopening: What you can do from June 19 Most businesses and social activities will be allowed to resume from Friday. The announcement comes about two weeks after phase one started on June 2. Under phase two, retail outlets will be allowed to reopen with safe distancing measures in place, and food and beverage (F&B) dine-in will also be allowed, although there ... » Learn More about Phase 2 of Singapore’s reopening: All you need to know from June 19

Singaporeans love queuing, especially for things that are famous or highly raved about. So if an eatery wins the Michelin Bib Gourmand title, you can expect throngs of Singaporeans to form snaking queues outside the store soon after. For the uninitiated, the Michelin Bib Gourmand is an award given to restaurants and street food establishments "that offer diners very good value for money, with a complete and high quality menu priced at a maximum of SG$45", as stated in the Michelin Guide. It is not to be confused with the Michelin Star or Michelin Recommendations. As a self-proclaimed foodie, I don't mind waiting in an arduously long queue just to eat at an eatery with such a prestigious title. However, it can be quite upsetting when the food falls short of one's expectations, which I have unfortunately experienced with a number of award-winning dining establishments. With that, here is a list of some of the Michelin Bib Gourmand stalls that I've eaten at over the years, some of ... » Learn More about I queued up and tried these Michelin Bib Gourmand stalls to see if they were worth the hype, here’s my verdict

Tamagoyaki translates as “grilled egg”, although most of the time it’s prepared in a special rectangular pan, instead of on a griddle. The omelette has different shapes, flavours and textures, depending on where you’re eating it. In inexpensive sushi restaurants, it’s usually served as a topping for vinegared rice and is often far too sweet (for my tastes, anyway). At expensive sushiyas, it usually looks like a thick slab of pale yellow cake, and is complexly and subtly flavoured with ingredients such as mountain yam and shrimp – and is far more delicious than that might sound. Izakaya chefs get the most creative with tamagoyaki, rolling the egg around a variety of fillings. Tamagoyaki with mentaiko, shiso leaf and cheese At its most basic, tamagoyaki is made by pouring a thin layer of egg whisked with other ingredients into the rectangular pan and cooking until it’s set on the bottom but still moist on the surface, then it’s rolled towards you and pushed to the other side of ... » Learn More about How to make tamagoyaki Japanese omelette with mentaiko, shiso leaf and cheese

With a flick of his wrist, tempura master Eisaku Hara lightly coats a large tiger prawn with batter and drops it into a sizzling cauldron of golden oil. After years of training, Hara can simply listen to the sizzle of the hot oil and monitor the size of the bubbles to know exactly when this prawn tempura is perfectly cooked. After no more than 30 seconds he whisks out the prawn, allows any excess oil to drip off, and plates it for his watching diners. “Tempura is the most difficult Japanese dish to get right, because it is so simple. That’s why I love making it,” says the head chef at Tempura Uchitsu in Hong Kong – the first branch outside Japan for the two-Michelin-star restaurant. Tempura is a staple in Japanese cuisine, consisting of seafood or vegetables coated in batter and deep-fried. Unlike fried food in the West, however, tempura is known for its light batter, a coating that is airy, crunchy and, surprisingly, not very oily. The delicacy of the dish is as much about ... » Learn More about Tempura isn’t from Japan: How a fried Portuguese classic became a staple of Japanese cuisine

1. Anything fried Even at a low heat, microwaving fried food such as fries and fried chicken will dehydrate them further and make them really hard to bite into. Literally! 2. Bread I’ve learnt that the microwave oven is not the best reheating tool for soft or hard bread out of the fridge. Unless you choose the lowest heat, your bread becomes rock hard seconds after it’s out of the oven. Steaming the bread in a wok filled with water warms it up and keeps it soft and moist. 3. Hard-boiled eggs I once made the mistake of reheating hard boiled eggs in a stew… in a microwave. The result: a mini explosion which unhinged some parts of the oven and splattered smashed eggs and gravy all over. I had to throw away the relatively new oven. Lesson learnt: microwave ovens emit radio waves that warm up food. This means that any food with moisture in it will release steam. But steam cannot escape any food that is encased in a shell or skin. All that pent-up pressure is the recipe for a ... » Learn More about Don’t geh kiang – never microwave these things