WEAVE Sentosa: New Mall At RWS With Foodie Faves & IG-Worthy Vibes
With so many kids' activities available, we love spending weekends in Singapore at Sentosa. And now there's even more reason to pay a visit to our favourite holiday island: the brand-new WEAVE mall at Resorts World Sentosa (RWS)! This lifestyle space has plenty of great F&B options plus some fab retail stores that make it a good pitstop before you head off to explore the likes of Universal Studios Singapore and the new Singapore Oceanarium. Read on to find out more about the latest mall in Sentosa and what to eat at WEAVE.
Read more: Best Shopping Malls In Singapore
Aesthetic new mall in Sentosa: Things to do at WEAVE
In case you're wondering, WEAVE actually takes up the space previously known as 'The Forum' at RWS. It's been given a gorgeous facelift and we love that it's packed with lush greenery and every corner and is flooded with plenty of natural light. You know what that means: lots of Instagrammable areas and a sight for sore eyes when you're aiming to recharge after a long day at one of RWS' attractions.
If you're wondering what to do at WEAVE, there's plenty! Besides it being within arm's reach of attractions such as the all-new Singapore Oceanarium, Universal Studios Singapore, Adventure Cove Waterpark and Sentosa Sensoryscape, WEAVE is home to flagship and concept stores exclusive to Asia, plus an array of F&B options. These stores are spread out over three floors spanning 20,000 sqm!
Read more: Best Things To Do In Sentosa With Kids
Restaurants & cafes at WEAVE Sentosa
WEAVE Sentosa was undergoing renovations over the past year, so we're ecstatic that there are now plenty of new food options at WEAVE RWS. Here are some of our top picks:
Standard Bread: Popular Korean bakery
Standard Bread is a household name in Korea, and now you can find its first-ever international outlet right here at WEAVE! They're known for their fresh artisanal bakes, with the salted butter bread being a must-try. You'll get the try RWS-exclusive bakes such as Maple Bacon and Garlic Toast and Truffle Mushroom and Cheese Toast.
Coach Coffee Shop at WEAVE Sentosa
You heard that right, you can now find the first-ever Coach Coffee Shop at WEAVE Sentosa. Take your pick from an array of sandwiches, breakfast dishes and soft serve ice cream and pair this with coffee or tea–all specially selected for this luxurious cafe.
Chagee: BBT at WEAVE Sentosa
Singapore's latest bubble tea craze is now at WEAVE! Pick up your favourite Chagee brews for a mid-day energy boost!
Moutarde & Sundae Royale by a Michelin-starred chef
Michelin-starred chef Pail Pairet has opened two new F&B spaces at WEAVE: French kitchen Moutarde where you can find French classics with a twist; and Sundae Royale for sinful soft-serve and sorbets–perfect for a treat for the little ones.
Senmo Coffee: Cafe at WEAVE
Coffee is a must for the parents who are gearing up for a day at RWS. Get your caffeine needs sorted at Senmo Coffee at WEAVE, where you can find speciality brews with local flavours–think Pandan Coconut Lattes and Rose Lattes.
More food at WEAVE
Asian Dining Food Hall: Food hall with diverse selection of Asian dishes.
Chatterbox: Singaporean food with a live seafood display.
DRIM Gold: Korean steakhouse and grill.
Din Tai Fung: Chinese cuisine with the first-ever Din Tai Fung cocktail bar.
Homm: Thai-inspired desserts including Thai tea bingsu and shokupan toast.
IRVINS: Snack kiosk at WEAVE.
JUMBO Premium: Seafood and dimsum at WEAVE.
MENSHO X: Japanese ramen at WEAVE.
Old Seng Choong: Singapore-inspired bakes.
Peking Chamber: Modern Beijing cuisine.
Pierre Hermé Paris: French pastries.
Tivoli Coffee House: Western cafe inspired by the Tivoli garden in Copenhagen.
WeWa: Middle Eastern street food.
Xing Yue Xuan: Cantonese seafood restaurant.
Shopping at WEAVE Sentosa
There are some great new flagship retail stores at WEAVE Sentosa! We are eyeing the new adidas concept store, which features hyper-local products and a stylish, sporty collection. BIRKENSTOCK has also landed at WEAVE, as has Le Petit Society, which has a fun photo booth for families. Pick up an adventure-friendly camera from Propeller for your outings at RWS, and find all your resortwear and stylish swimwear at Vilebrequin and VILLA D'ÉTÉ.
How to get to WEAVE Sentosa
WEAVE is located at Resorts World Sentosa, making it convenient to get to by public transport or by car.
By public transport: From HarbourFront MRT Station, take the Sentosa Express from VivoCity Exit E, level 3, to Resorts World Station. You can also walk along the Sentosa Boardwalk from HarbourFront MRT to Resorts World Sentosa.
By car: There's ample parking at Resorts World Sentosa. The carpark connects straight to WEAVE.
WEAVE Sentosa opening hours
WEAVE Sentosa opens daily from 10.30am to 9.30pm, however note that individual F&B and retail stores may have different opening hours.
WEAVE, 8 Sentosa Gateway, Singapore 098269, www.rwsentosa.com
Read more:
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Vogue Singapore
9 hours ago
- Vogue Singapore
New restaurants in Singapore: Firebird by Suetomi, Leila and more
Courtesy of Firebird by Suetomi When it comes to Singapore's culinary scene, there's always more to discover. Exclusive pop-ups regularly bring unique new gastronomic experiences to our door, and chef collaborations continually yield creative and delicious results. And of course, who could forget the constant slate of inventive new restaurants that are finding their place on our shores? Cruising off exciting ventures from Japan (see: Pizza Studio Tamaki), comes a very first international offshoot—Firebird by Suetomi, the sister restaurant of Makitori Shinkobe—the yakitori joint that holds a one-year waiting list in its hometown. Hailed as the master of woodfire, Makoto Suetomi welcomes Firebird by Suetomi at Mondrian Singapore, an omakase yakitori that focuses on tori (bird) and serves up skewers of different parts, each kissed by fire and paired accordingly with other accompaniments. Canto-cuisine lovers will also be pleased to know this: Mandarin Oriental, Singapore welcomes a new beginning via the reopening of Cherry Garden, under the hands of Chef Fei , who has established a reputable name back in Guangzhou, Shenzhen, Bangkok and Jakarta. Courtesy of Firebird By Suetomi For a casual night out with friends, the cocktail bar-cum-restaurant Leila will bring forth Middle Eastern-inspired Mediterranean iterations, where the finest ingredients come together through innovative sharing plates. And if it's hearty Italian fare you're seeking, iL Giardino, the latest venture at the beautiful Singapore Botanic Gardens from 1-Group will surely sate your appetite. Thoughtfully crafted by 1-Group's culinary associate director Felix Chong, the menu scours the vastness and richness of Italy, think influences from the North, central parts and special spots like Tuscany. Ahead of your next big night out, look to our list of the city's most exciting new restaurants to check out. Courtesy of Firebird by Suetomi 1 / 4 Firebird by Suetomi A highly sought-after name in the culinary world, Makoto Suetomi is the famous chef-restaurateur behind Makitori Shinkobe—the yakitori hotspot with a one-year waitlist in Japan. Earlier this year, the restaurant's very first international offshoot has found itself in the middle of Duxton's lively dining district; enrobed in a cosy, intimate setting, Firebird by Suetomi teems with excellent taste for the finer things in life. Just as the original restaurant puts the focus on chef's appreciation for tori and its myriad of flavour profiles from simply wood-grilling it, it also sets the same precise standard for its new sister omakase-style restaurant, from where its chicken and other seasonal ingredients are sourced from to the techniques utilised for roasting, grilling and smoking with wood-fire. The humble chicken, thus comes to the fore at Firebird by Suetomi. Like in the astute restraint of its first dish: a clear consommé made from simmering organic French chicken bones into a stock, before being clarified with egg whites and seasoned with Japanese sea salt. A sumptuous array of skewers of different parts of the chicken follow, each one having undergone tailored settings of temperature and smoke, achieved with dry Japanese cedar as a fire starter, moist oakwood to develop steam and cherrywood for a richer flavour profile. To balance the palate, other standout vegetable dishes such as a kushinai of sauteed water spinach, lightly tossed in Japanese white sesame oil, or the simplicity of a mushroom beurre blanc served with wood-grilled Shiitake mushrooms. Yet the star of the show arrives in its claypot dish, with three different ways to enjoy your bowl of Akitakomachi rice. Combined with minced chicken that has been sauteed in a basket directly over the flames and smoked with burnt oakwood. For a rich, hearty fill, it's the topping of soy-marinated raw Japanese egg yolk you'll want. Firebird by Suetomi, #01-05 Mondrian Singapore, 83 Neil Road, Duxton Hl, Singapore 089813 Courtesy of il Giardino 2 / 4 iL Giardino Sometimes, Italian cuisine is best served cicheti style. And at 1-Group's latest venture iL Giardino—translating to The Garden in Italian—its appeasing warm interiors at the Singapore Botanic Gardens house a plethora of original creations that sing of local herbs and Asian nuance. Thoughtfully crafted by 1-Group's culinary associate director Felix Chong, the menu scours the vastness and richness of Italy, think influences from the North, central parts and special spots like Tuscany. Within the dishes, subtle Asian adaptions can be traced whilst still keeping authentic flavours. We see this through a fresh salsa verde that's spiked with ginger flower, one that was quickly mopped up with the restaurant's house beer bread. A surefire favourite, the signature iL Giardino Slow Cooked Venetian Octopus that's dished table side—sees a fork-tender octopus that's been braised for eight hours and finished with fresh lemon, Laudemio extra virgin oil. And as far as pastas go, the Spaghetti all Vongole made a delectable impression, by elevating the classic dish with its use of herb crumbs and garlic. Piquant and loaded with spices, fresh clams tossed with al dente noodles were the cherry on top. While you're on that carb streak, make sure to call for the Parma pizza. Loaded on a flatbread, condiments like fresh truffle cream and a touch of honey add a sweet contrast to the savoury ham. When it came to the mains, the corn-fed chicken exceeded expectations and was yet another testament to a simple roast. Supremely tender and all the more divine with an Amalfi lemon caper sauce. To end off the meal, save that dessert stomach for c hiacchiere —sugary buttery fried dough sticks—perfectly complemented with a scoop of gelato. iL Giardino, The Garage, Level 2, Singapore Botanic Gardens, Singapore 257488 Courtesy of Leila 3 / 4 Leila The newest kid on the block? Leila, a soulful gastro-bar with a honed focus on Middle Eastern and Balkan flavours. Clad in brick terracotta tones and moody lighting, an evening of lively banter and good food is par for the course once you step into this Chinatown hideout. With a friendly crew of staff that makes you feel right at home upon stepping in, take further delight in its homely, vibrant setting of sharing dishes that are perfect for debriefing the week with your favourite chaos crew. Kick things off with the Arais Cigar, a long, crispy pastry filled with spiced beef and tahini for dipping. Consider the restaurant's take on the bruschetta, using salt-cured anchovies on challah toast, enlivened with some flavourful roasted eggplant cream and olive oil. Then dig deep into fresh, grilled shrimps–spectacularly brightened with a piquantly spiced tatbila sauce—or some juicy beef kebab skewers. One way of loading up on carbs would surely be with the Tripoli Freekeh Fish, of a pan-seared fish fillet slow-cooked in a spicy tomato sauce and served with peppers and freekeh , a rice-like grain of Middle Eastern origin. But the no-skip option at Leila? To mop up all your remaining sauces with its homemade bread; the Kubana Bread proves itself as a wondrously fluffy brioche, baked in-house to golden perfection. As far as spirited libations go, take heed from the gastrobar's team of mixologists, who capture the essence of the region in a range of creative cocktails and mocktails. Sure enough, Leila understands the concept of a good time. Leila, 12 Teck Lim Rd, Singapore 088390 Courtesy of Mandarin Oriental Singapore 4 / 4 Cherry Garden by Chef Fei What was once the beloved Cherry Garden at Mandarin Oriental Singapore is now Cherry Garden by Chef Fei—boldly transformed under the direction of two-Michelin-starred Chef Fei, one of China's most renowned culinary figures. Marrying Cantonese and Teochew influences, the brand new menu is a remarkable showcase of seafood specialties, meat delicacies and handcrafted dim sum creations, each a shining testament to Chef Fei's years of culinary expertise. Awash with natural light, the refreshed dining rooms evoke a timeless elegance. In a beautiful nod to the rich heritage of Chinese architecture, old-world stone walls and wooden furnishings come inspired by traditional courtyard houses, giving the restaurant a distinct sense of place. Chef Fei's mastery of flavours is evident in creations such as the diced wagyu beef with Sichuan peppercorn, sautéed to tender melt-in-your-mouth perfection and topped with paper-thin ribbons of dried chilli. Another highlight is the blanched geoduck in a rich chicken broth, brightened with basil and chilli. But if there's one dish that truly cements Chef Fei's genius, it is his signature boneless crucian carp congee. Known for being immensely difficult to prepare due to its countless fine bones, the fish is skillfully and meticulously deboned, then simmered in a silky smooth porridge that is at once both flavoursome and comforting. Cherry Garden by Chef Fei, Mandarin Oriental Singapore, 5 Raffles Ave., Floor 5, Singapore 039797
Straits Times
3 days ago
- Straits Times
Theatre review: Jaha Koo's Haribo Kimchi cooks up hearty serving of themes
Jaha Koo Esplanade Theatre Studio Aug 1, 8pm The enduring image of this bittersweet telling of migration and the ways food both suffocates and stays on people's tongues may be its finale of a livestreamed gyrating robotic eel smartly shot from floor level. Or it could be of theatremaker Jaha Koo sprinting across the Esplanade Theatre Studio to hand out free Somaek (a mix of soju and beer). The preceding mood the work conjures is damper, more controlled and meditative, reminiscent of an Edward Hopper painting or Ryan Gosling steering the wheel in the film Drive (2011), with a toothpick in his mouth, backed by electronic synth music. Koo turns mechanised overall loneliness and sadness into something more cosy with the setting of a South Korean late-night streetside food stall, or pojangmacha. Under its kimchi-red canopy and armed with a row of sauces, he is the stall operator – preparing a four-course meal for two members of the audience – in exchange for their listening ear. The stall doubles as a confessional , not for sins but the frustrating search for 'bliss point', used in food engineering to refer to that elusive perfect blend of flavours. The pacing for this work is so well done that it manages to pack what feels like three-hours worth of material into its run-time at just slightly over a third of that, while still moving unflustered in that dilative ether night owls are familiar with. Koo, in his amiable way, alternates his easy, direct narration in English with pre-recorded voiceovers in Korean, during which he cooks. There is high-key surrealism and absurdism throughout – he starts his story with finding a snail in his Costco bag which he duly takes home to ease his lonesomeness. Cue close-ups of the writhing molluscs on two portrait monitors he has set up next to the stall, which frequently displays footage of events from his point of view, including walking through airports and shutting taxi doors. And so begins his irrepressible desire to uproot, to Berlin where the pungency of kimchi haunts him, and on to Brussels where he instinctively apologises and develops a sweet tooth for Haribo gummy bears. Koo never belabours, offering only potent vignettes. He allows the dreamy videos and soundscapes to do a lot of the heavy-lifting. A composer, he also flexes his synth muscles in effective humorous interludes sung philosophically by the snail and the Haribo bear – both CGI-ed to move their lips – and the itinerant eel that lives in perpetual discomfort between fresh and salt water currents. The lighting up of the eel's head here in song is entirely analogue, delivering the all-important line that 'You can carry your roots with you/ routes are more important than roots'. Where Haribo Kimchi is brilliant is in Koo's instinctive understanding of the need for bigger perspectives, and he gives food that gravity beyond the personal – kimchi turning red as a result of mediaeval changes in global temperatures, the proliferation of fried chicken stalls after the financial crisis reminding his father of the smell of corpses during the Gwangju democratic demonstrations in 1980. Koo is also quite willing to allow the conversational lull for audiences to digest instead of the frantic pace of other one-person acts. Within this quiet familiar to the East Asian urbanite, food is repressed emotion, labour, history, curse, and quirk – and just a dash of presentation and present circumstance. When the audience member eating his food praises his sauce, Koo replies: 'I bought it from the supermarket actually.' In wielding theatre and its different tastes so easily, Koo himself comes dangerously close to bliss point. Even if he is still too proud to tackle fusion cuisines. Book It/ Haribo Kimchi
Straits Times
3 days ago
- Straits Times
Is Taiwan the new Japan: How restaurants are expanding their food sources
SINGAPORE – Nae:um, a one-Michelin-starred restaurant in Telok Ayer, serves contemporary Korean dishes under the direction of a South Korean chef. Its name is equally rooted in that peninsula, derived from a poetic Korean word connoting a fragrance that evokes memories. The ingredients that make up the restaurant's artful creations, however, draw from a more cosmopolitan range. Seafood, for instance, comes from Japan, Europe, New Zealand an d Singapore. About 70 per cent of the fish on Nae:um's current menu is sourced from local fishermen at Jurong Fishery Port. And the diamond trevally – a rarity in fine dining and modern Korean restaurants – caught off Singapore's coasts is the star of its seafood main course. Diamond trevally on Nae:um's A Hanok Prelude menu. PHOTO: NAE:UM With exacting preparation, chef-founder Louis Han wants to introduce diners to the texture and flavour of the underrated yet delicious fish. 'I'd like to erase the misconception that what is more costly equates to better quality. With proper handling and preparation with care, locally bred fish can taste just as good as fish from Japan or elsewhere,' says the 35-year-old Seoul native. Like chef Han, fine-dining restaurants in Singapore are casting their nets beyond traditional waters – meat and seafood are usually hauled in from Japa n, and wine from France or Italy – and embracing less tapped regions. It mirrors a wider national shift towards greater supply chain diversity. In 2024, the Singapore Food Agency (SFA) greenlit pork from Portugal, beef from Brunei and Poland, and poultry from Turkey . This brought the Republic's total number of food supply sources to 187 countries and regions, up from 140 some 20 years ago. SFA say s this diversification strategy has 'proven crucial in mitigating risks associated with global supply disruptions, arising from various factors including disease outbreaks, climate change and geopolitical tensions'. Top stories Swipe. Select. Stay informed. Singapore New vehicular bridge connecting Punggol Central and Seletar Link to open on Aug 3 Singapore Tengah facility with over 40 animal shelters, businesses hit by ticks Business Property 'decoupling' illegal if done solely to avoid taxes: High Court Singapore HSA investigating teen who was observed to be allegedly vaping in MRT train Singapore 60 years of building Singapore Asia 'Every day, we think about how to upgrade': China's factories see rise in robot adoption Sport Spurs captain Son Heung-min says he is leaving the English Premier League club Life Tastemakers: Burnt-out serial entrepreneur cooks up $16m success with Lau Wang Claypot Delights Such is true in chef Han's case. For him, variety is a safeguard against volatile shipment schedules and price fluctuations. International ingredients compensate for the lack of local produce on public holidays, while alternative sources keep the restaurant running when Japanese stock dries up during Golden Week from end-April to early May. But not all restaurants are driven by practical considerations. Some eschew the easy, stable option for produce that, though inconvenient, aligns with their culinary identity. As Ms Chong Ri Jia – chief executive of FoodPlant, the Singapore Institute of Technology's small-batch food production facility – points out, diversification helps to meet evolving consumer expectations. 'There's rising demand for seasonal produce, speciality ingredients and ethically sourced products, which pushes restaurants and suppliers to explore new regions,' she say s. She adds that more produce from South America, Central Europe and Africa might find its way to Singapore in the coming years. 'These regions offer untapped potential in both quality and cost efficiency, especially as trade routes and supply capabilities mature.' For now, meat and seafood from Taiwan and Ireland are gaining traction in Singapore, as are wine and cheese from Japan. Taste of Taiwan Iru Den chef-owner Javier Low started incorporating Taiwanese ingredients into his menu in 2024. ST PHOTO: DESMOND WEE In 2023, chef Javier Low was plying a well-trodden route to culinary prestige. His ingredients were Japanese and his techniques, European. He was running the show at Iru Den restaurant in Scotts Road, a stretch replete with other Japanese and European establishments celebrated for their premium produce. It was, from the outside, a perfectly viable approach. But behind the scenes, cracks started to show. 'The aftermath of Covid-19 was pretty tough. There were period s w hen the prices of produce from Japan went crazy. And when Japan started releasing treated nuclear waste water from Fukushima into the sea in 2023, we knew that bringing in Taiwanese produce was the right move,' says the 33-year-old chef-owner of the Michelin-selected restaurant. That was also the year he took a trip to Taiwan with his Pingtung-born wife, Iru Den's sommelier Emily Chen, 3 2. There, he was introduced to the wonders of Taiwan – rich, juicy carabinero prawns, maguro and sakura ebi that could give the Japanese versions a run for their mone y , as well as his mother-in-law's cai pu (pickled radish). 'Everyone's supporting Japanese products, so we wanted to take the risk and do something different, more meaningful too because of our connection to Taiwan,' he says. He added that it is rare for Singaporean restaurants to incorporate familial touches in the form of produce grown and prepared by their loved ones. So including his mother-in-law's cai p u in Iru Den's chicken broth and brown butter is the closest he gets to that. Initially, the couple found it difficult to fill their larder with Taiwanese produce. There were few suppliers they could tap in Singapore, so they had to approach fishermen and farmers in Taiwan. Unlike Japan, where produce is brought to a central market and distributed through a tightly organised process, seafood in Taiwan is scattered across its various ports an d d ependent on the whims of fishermen. 'They're a lot more laid-back. If the fisherman wants to fish, he'll fish, but if he doesn't feel like it, then too bad,' observes chef Low, who had to endure a few failed shipments that bit off a chunk of his savings when he first made the switch. Over time, however, the couple cobbled together a reliable band of suppliers through Ms Chen's family connections and fellow chefs. They rebranded as a Taiwanese restaurant in mid-2024 . Now, 80 per cent of the restaurant's produce hails from the island , which saves them around 10 to 20 per cent on ingredient costs. Certain meats are still sourced from other countries – wagyu from Japan and chicken from Malaysia – due to government restrictions, but Taiwanese pork has become a staple on Iru Den's menu since chilled and frozen pork products were approved for export to Singapore in November 2024. Such imports were s uspended in 2009 due to an outbreak of f oot-and-mouth disease in Taiwan. However, SFA has since assessed that Taiwan's food safety and animal health systems meet requirements for accreditation. Taiwanese pork is now available in FairPrice supermarkets, and has been well received by customers, according to a FairPrice Group spokesperson. 'Taiwanese pork is particularly suited for Asian cooking and recipes. It is known for its sweet, juicy and tender qualities compared with other pork variations, an apparent result of Taiwan's advanced farming methods and careful selection process when it comes to pig breeding,' adds the spokesperson. Despite its moreish quality, a minority of chef Low's customers have baulked at the prospect of a meal sourced mainly from Taiwan. 'Perception is always going to be a problem. Some people think Japanese food is always the best, and everything else is cheaper,' he says. 'So we know our job is to show them better, more interesting alternatives.' Irish ingredients Irish whelk at Luce's buffet. PHOTO: INTERCONTINENTAL SINGAPORE Ireland is sometimes called 'The Emerald Isle', and for good reason too. Its rolling hills and wide pastures are covered in a lush blanket of green, on which animals graze for an average of 220 days a year. This, in turn, makes for robust grass-fed meat and dairy products packed with nutrients. In the cold, clean waters that surround the island, shellfish such as oysters, whelk, crab and lobsters thrive. Now, such natural abundance is making its way to Singapore in greater volumes. In 2024, Ireland exported €42.5 million (S$63.2 million) worth of products to Singapore, a 10 per cent increase compared with 2023. It was an especially significant jump for Bord Bia, or the Irish Food Board, as many markets in Europe and the United States experience only single-digit growth. The most drastic jumps in export numbers were observed in the pigmeat category, which surged by 1 47 per cent. Dairy and beef exports also rose by around 20 and 30 per cent respectively. 'Singaporean consumers and food service professionals prioritise food safety, traceability and nutritional value – areas in which Irish produce excel, thanks to Ireland's grass-fed farming systems and rigorous quality standards. Irish dairy is prized for its rich flavour and purity, while Irish beef and pork are valued for consistent quality and adherence to strict animal welfare practices,' says Bord Bia's South-east Asia director Lisa Phel an. She credits Singapore's dynamic hospitality and food service sectors for driving demand. Restaurants such as Carnaby at Robertson Quay import Silver Hill Irish Duck, while Bread Street Kitchen at Marina Bay Sands serves cuts of Irish Beef . Bord Bia also runs initiatives such as its Taste of Ireland campaign, which ran from March to April . Despite a slight dip in drink and seafood exports, which fell by 9.3 and 3.6 per cent from 2023 to 2024 respectively, demand for those products has increased steadily over the last decade. Eateries such as Luce at InterContinental Singapore continue to swear by Irish seafood. For the last 1½ years, the buffet restaurant has stuck to Irish whelk, which it favours for its consistent texture and clean, briny flavour with a subtle sweetne ss. InterContinental executive chef Kenny Chung, 43, says these whelks have an exceptionally clean and delicate taste profile. Supply has remained stable too. Likewise, Irish oysters – with their plump texture, clean salinity and refined mineral finish – regularly stream into Singapore. 'Compared with oysters from other regions, Irish oysters are less metallic and more rounded in flavour, making them highly versatile and elegant on the palate,' says Mr Carl Verrelst, 37, operations manager at Italian restaurant Le Pristine Singapore at Grand Hyatt Singapore. The restaurant serves Irish Mor oysters. Ms Phelan says Bord Bia will continue to promote Irish produce through a campaign scheduled near Halloween, which borrows some traditions from the Gaelic festival of Samhain marking the beginning of winter. It will showcase Irish meats, dairy, seafood and snack brands such as Keoghs crisps that are new to Singapore. While clouds of geopolitical uncertainty loom over the food industry and its supply chains, she is choosing to focus on the silver lining. She says: 'We see potential US tariffs as an opportunity for Irish exporters who are heavily invested in the US to diversify their markets and expand into Singapore and South-east Asia.' Japanese wine and cheese New Japanese wines served at Odette. ST PHOTO: AZMI ATHNI Japanese produce is far from foreign to Singaporeans. But while wagyu and sashimi have thoroughly infiltrated Singapore's kitchens, Japanese wine and cheese – traditionally seen as European domains – remain more elusive. That could soon change, with the profile of Japanese wine, in particular, steadily growing. According to the Embassy of Japan in Singapore and the Japan External Trade Organization, the value of such exports to the Republic has risen from 18 million yen (S$157,000) in 2020 to 51 million yen in 2024. 'The number of Japanese winemakers who have studied abroad, including in France, has increased in recent years, leading to rapid improvement in winemaking techniques,' says Mr Takeshi Koga, 42, first secretary (agriculture and food) at the Embassy of Japan in Singapore. He adds that international awards and attention have also boosted awareness of Japanese wines. Whereas in the past, many Japanese wineries struggled with international outreach due to language barriers and limited marketing experience, producers and export managers – many of whom are educated overseas – have started to help bridge that gap, notes Mr Daisuke Shibuya, 44. He is the head sommelier at Terra Tokyo Italian, an Italian-Japanese restaurant in Tras Street. To him, the appeal of Japanese wine lies in its delicate taste. 'In Japan, most grapes grow in volcanic soil, so Japanese wine contains a high level of minerality. The climate is also cooler , like Germany or Austria , so it has a higher acidity, elegant aroma and lighter body.' While temperature fluctuations once made it difficult to preserve this delicacy during travel, reefer containers as well as better storage and handling techniques mean that the infrastructure to ensure safe deliveries is now firmly in place. Odette wine director Vincent Tan takes an exploratory approach to his curation of pairings. ST PHOTO: AZMI ATHNI Which is why Japanese wines can now be found in restaurants such as three-Michelin-starred Odette at National Gallery Singapore. Its wine director Vincent Tan added the first bottles to the French restaurant's menu two years ago, after a trip to Hokkaido in 2023. Of the restaurant's 1,100 wines, 50 or so are from Japan. 'The wine programme was always meant to be more exploratory,' says Mr Tan, 37. 'For wine pairings, we focus on bringing people to regions they might not expect. And I like the idea of using Asian wine in Asia.' He makes it a point not to pair Japanese wine with Japanese-style dishes. A smoked egg dish with potato and chorizo goes with a sweet and rich Niigata pinot noir, for instance, while a langoustine dish is served with a Hokkaido white. So far, guests seem to love it, and some have purchased bottles of Japanese wine to bring home. It is cheaper than European wines too. Mr Tan says a top-of-the-range bottle from Japan is priced in the same ballpark as a mid-tier French wine, as the former does not yet have the history to command a higher figure. Even the Japanese have yet to fully embrace the fruit of their vineyards. Suppliers who import Japanese wine to Singapore have told Mr Tan that they get little business from Japanese restaurants, which still view French and Italian wines as the apex. Mr Koga hopes that recognition in Singapore will help to spur interest back home. 'Japan takes pride in its craftsmanship and quality. But like Lexus or Suntory whisky, many products are valued at home only after earning praise abroad.' He also notes the improving quality of Japanese cheese, though this has proven a harder sell. The value of its Singapore exports has hovered around 21 million yen since 2020, through worldwide demand has inched up from 520 million yen to 608 million yen over the same period. However, some fine-dining restaurants have started to pave the way for this new category of cheese. For example, newly minted one-Michelin-starred restaurant Omakase@Stevens' summer menu features cheddar from Nagano. Executive chef Kazuki Arimoto believes that Japanese cheese has immense potential, but its prevalence is curtailed by the lack of established import channels, which makes distribution to Singapore difficult. 'Japanese cheeses offer a more subtle but robust character – not overpowering, yet deeply flavourful,' says the 31-year-old. 'In my cooking, I strive to showcase the individuality of each cheese while ensuring a harmonious balance in the dish.'
