Nan tei specializes in grilled Japanese skewers.
This new bistro offers Cantonese, Japanese and Pan Asian delicacies.
Once the staff mahjong parlor atop Jumbo Kingdom, Top Deck is now a stylish, 300-seat restaurant complete with cocktails, a sushi bar and a chilled-out lounge.
Wedding Guide 2012 Update:
This restaurant’s China-kitsch décor makes for an unusual but funky backdrop for outdoor nuptials. With a 9,000 square-foot terrace in the Aberdeen Marina, it doesn’t get much more atmospheric or unique. There are different packages to accommodate from 50 guests all the way to 140 guests.
This is the best brunch bargain out there. It’s $378 for unlimited jet-fresh seafood, hot dishes, soup, desserts and of course, free-flowing Veurve de Vernay sparkling wine every Sunday and public holiday from 11:30am to 4:30pm. What’s more, the gorgeous alfresco setting is perfect for enjoying the warm sun and sea breeze as you eat.
There is no shortage of expat-friendly, Japanese-for-beginners restaurants in Central, all of which are perfectly acceptable for an easy-peasy Japanesey feast. Se Sa Me, a new venture by the people behind Shore, has to be up to its competitors’ standards before we give it a pass, and sadly, their “Japanasian” fare just didn’t hack it.
There is no shortage of expat-friendly, Japanese-for-beginners restaurants in Central, all of which are perfectly acceptable for an easy-peasy Japanesey feast. Se Sa Me, a new venture by the people behind Shore, has to be up to its competitors’ standards before we give it a pass, and sadly, their “Japanasian” fare just didn’t hack it.
We were told that a meal there is second only to Spain’s El Bulli. Needless to say, expectations were high. We opted for the 12-course tasting menu. With such a range of quality, it’s not really surprising that the restaurant can be so divisive. Last order for lunch 2 pm, for dinner 10pm.
Bo Innovation by “devil chef” Alvin Leung is known for its innovative takes on Asian cuisine. Xiao long bao get transformed into different shapes, textures and sizes, things don’t look like they’re supposed to—we’re sure you get the idea. The restaurant offers different lunch, dinner, chef’s and tasting menus to suit all appetities and moods.
“Devil chef” Alvin Leung is known for his innovative takes on Asian cuisine, breaking down centuries-old concepts of what Chinese food should look and taste like. Steamed soup dumplings get transformed into different shapes, textures and sizes, and many other things don’t look like they’re supposed to—we’re sure you get the idea.
There has been no shortage of hype for Sushi U. Coming by way of Seoul, this is the first major venture for sushi mastermind Toshio Matsudo since the much-revered Dokoro Matsudo in Tsim Sha Tsui. But take our advice—sit at the bar. With not much in the way of decorations (the décor is so spare, in fact, that it smacks a bit of an IKEA showroom after a clearance sale), the bar is where you’ll find the most entertainment. The sushi chefs are convivial, knowledgeable and fun.
There has been no shortage of hype for Sushi U. Coming by way of Seoul, this is the first major venture for sushi mastermind Toshio Matsudo since the much-revered Dokoro Matsudo in Tsim Sha Tsui. But take our advice—sit at the bar. With not much in the way of decorations (the décor is so spare, in fact, that it smacks a bit of an IKEA showroom after a clearance sale), the bar is where you’ll find the most entertainment. The sushi chefs are convivial, knowledgeable and fun. Go for the omakase (the chef’s recommendations), sit back, and enjoy some of the freshest fish in town—though the presentation of the sushi is a little too precious for our taste. Block out the inane din of the LKF-style regulars, and just savor probably the best sushi (if not the most expensive) in Central today.
To have survived the SoHo invasion and still be packed for lunch everyday, we’ve got to give Mala props. Praise aside, the décor is nothing special, a casual interior of unassumingly dressed tables and aging chairs. We sampled Mala’s famous Hainan chicken rice: the meat was sweet and moist, the rice heavily fragranced with chicken, and the dipping sauces could well have been homemade. We also had rendang beef curry with rice topped with fried garlic chips, which was spicy and hearty. Mala is also known for stir-fried curry crab, but it must be ordered a day in advance.
To have survived the SoHo invasion and still be packed for lunch everyday, we’ve got to give Mala props. Praise aside, the décor is nothing special, a casual interior of unassumingly dressed tables and aging chairs. We sampled Mala’s famous Hainan chicken rice: the meat was sweet and moist, the rice heavily fragranced with chicken, and the dipping sauces could well have been homemade. We also had rendang beef curry with rice topped with fried garlic chips, which was spicy and hearty. Mala is also known for stir-fried curry crab, but it must be ordered a day in advance. Next time.
We were instantly impressed by Hiro’s authentic sushi shop vibe. It’s well-lit, has a raw bar right at the door and partitions for privacy. The presence of Japanese salarymen is always a good sign. With Japanese cuisine, sometimes there are so many items to choose from that you become lost. And that’s where Hiro comes in with a good range of set menus.
We were instantly impressed by Hiro’s authentic sushi shop vibe. It’s well-lit, has a raw bar right at the door and partitions for privacy. The presence of Japanese salarymen is always a good sign. With Japanese cuisine, sometimes there are so many items to choose from that you become lost. And that’s where Hiro comes in with a good range of set menus. Our set starts with a nice glass of fruity wine and two appetizers, and moves swiftly on to uber-fresh sashimi (including tuna and squid), five pieces of sushi (including toro, sea urchin, shrimp and sea eel), aromatic grilled fish, grilled beef in stone pot, teapot soup and ice-cream. It’s not cheap, but we’re not complaining. We couldn’t get enough of that raw fish so we also ordered a $350 platter, featuring eight types of sashimi, each with three pieces. A highlight is the ligament-free, melt-in-your-mouth toro, while the yellowtail and salmon are thick, fresh and very filling.
