Indulge in fabulous cuisine from China, France and the Middle East without leaving the country

Live it up with wagyu beef, Russian caviar and French cuisine from a Michelin-starred chef.

When you step into Ushidoki’s main dining room in a shophouse on Tras Street, it’s clear that chef Hirohashi Nobuaki is not one to stick with tradition for the sake of it. The kaiseki master shifted his specialisation from seafood to beef two and a half years ago, based on one main approach: “(I applied) the ways I handle fish/ seafood to the way I handle the beef.”

Ishi is the latest outfit to join the bevy of fine-dining Japanese restaurants in Singapore. Located on the second level of the new Intercontinental Robertson Quay, it serves Kappo cuisine, which features both cold and hot preparation using the season’s best ingredients.

One is a skilled kaiseki chef whose entire menu focuses on Japanese wagyu. Another is reinventing Chinese desserts. Then there are the young talents creating unique renditions of modern Korean cuisine. All have carved out a niche in Singapore’s crowded dining scene.

Yakiniku specialist Aburiya at Robertson Quay has opened its second outlet at Boat Quay this June, and with it comes a new concept called The Container.

There has to be a reason for Andre Chiang’s longevity in our dining scene, from the time he carved out his memorable creations at Jaan to his current full-fledged restaurant at Bukit Pasoh.

Wagyu from lesser-known prefectures is making its way to more restaurants here.