Latest news with #Kishu
Tatler Asia
12-07-2025
- Entertainment
- Tatler Asia
Tanjong Pagar food guide: 16 best restaurants, from Korean to Japanese fare
Haute Japanese cuisine often boils down to an obsession with the most minute of details and Kazuhiro Hamamoto is exemplary. Sequestered along Tras Street, in his namesake restaurant, the Japanese chef-owner distils over a decade's worth of life experiences onto polished plates. Having forged friendships with some of the best producers in Japan who now supply the restaurant, Hamamoto pledges to introduce every ingredient at their peak to diners, supplementing his seasonal cooking ethos. TRY One cannot discuss Hamamoto without mentioning its storied broth, a dashi that has been simmering since the restaurant first opened its doors in 2021. This living, evolving liquid serves as the foundation for perhaps the most coveted dish of each seasonal menu: crab legs. Hamamoto 58 Tras Street, S(078997) 2. Torikami Above Signature charred chicken crowned with Echire butter and seared with charcoal (Photo: Torikami) When it comes to tried-and-true yakitori omakase, Torikami is the real deal that is brought to you by Yuta Shiraishi, the chef-owner who honed his skills at Torishiki, Tokyo's legendary yakitori temple. There is only one yakitori omakase available for every dinner, promising a ballad of 11 skewers featuring meticulously selected fresh chicken, grilled to perfection over premium Kishu binchotan charcoal. Complementing the skewers are comforting dishes like freshly cooked donabe and chicken stock ochazuke, alongside seasonal vegetable appetisers. TRY Grilled broccoli with shaved parmigiano reggiano, and the carnivorous highlights of charred chicken crowned with Echire butter and seared with charcoal; tender chicken neck topped with fresh wasabi; plump chicken thigh enhanced with a lick of sansho pepper; and utterly tender tsukune meatball with classic egg yolk dip. Torikami Address: 34/35 Duxton Road, S(089498) 3. Nishikane Above Japanese soba noodles with vibrant seasonal vegetables in the signature hand carved ice bowl (Photo: Nishikane) A tranquil oasis hidden within the hustle and bustle of Tanjong Pagar, Nishikane offers exquisite kappo-style omakase crafted by Japanese chef Nobuhiro Nishi. The sixth-generation chef demonstrates culinary artistry in front of guests, personally delivering every course into their hands. Consider the 10-course grand menu, a celebration of seasonal ingredients, featuring the chef's signature abalone doused in awabi-kimo sauce, and the donabe, studded with vegetables, fresh corn and seasonal hamachi. TRY Nishi's hand-carved iced soba is one for the cameras. Carving from an ice block a la minute, the crystal clear decanter cradles a perfectly springy rendition of soba noodles adorned with an array of vibrant seasonal vegetables. 4. Hearth Former Kamoshita chef Koki Miyoshi steps into his own and honours the time-tested Jomon-period cooking style of irori. Along Craig Road, the izakaya is cosy and unpretentious, sporting a counter dining format, exposing diners to the warm embrace of the hearth. Besides the deft preparation of fresh seasonal fish, the oden selection is worthy of praise, where a dashi-simmered Japanese radish stands out most. Even the beverage selection boasts a unique selection, which includes an inviting ume sour, featuring ume plum from Wakayama. TRY Miyoshi's menu showcases many dishes with a combination of ingredients that are not typically served at most izakayas. Think Wagyu beef tataki with aged sake steak sauce, lifted with sliced onions and Hokkaido horseradish shavings or even a Japanese riff on the Sichuanese dan dan noodles. Hearth Address: 41 Craig Road, S(089679) 5. Fiz Above The heartwarming Fiz spread that reflects the region's diverse cultures (Photo: Fiz) With a menu inspired by Southeast Asia's rich culinary heritage, Fiz has quickly become one of the standout restaurants of recent years, offering heartwarming dishes that reflect the region's diverse cultures. Known for taking its modern Malay cuisine to the upper echelons of fine dining, chef-owner Hafizzul Hashim has gone beyond the country's borders to take influences from the instrumental culinary periods of Angkor's Khmer and Java's Majapahit empires in his second menu. The crowd favourite is the undisputed signature blue swimmer crab curry, featuring sweet crab meat in delicious gulai lemak (curry) with fermented rice noodles. TRY The approachable 'Sajian Pilihan: Select Experience' lunch menu offers four courses, where diners can tuck into refined classics like asam pedas (sour and spicy fish stew) and ikan pekasam (fermented fish). Fiz 21 Tanjong Pagar Road, 01-01/02, S(088444) 6. Gu:um Above The signature woodae galbi short rib served with Korean banchan and ssam for diners (Photo: Gu:um) Specialising in grilled premium quality meat and seafood, Gu:um is a modern Korean grill restaurant that is undoubtedly Korean but injected with global influences that reflect award-winning chef-owner Louis Han's experiences working at various restaurants across the world. The highlight is the signature woodae galbi short rib, a succulent grilled rib served with a range of banchan and ssam for diners to build their own vegetable and beef wraps. While the burnt honey ice cream hotteok is the marquee dessert, don't sleep on the injeolmi tiramisu. TRY Bottomless booze? Check. Proper Korean banchan? Check. Expertly prepared grilled meats? Gu:um's first-ever weekend brunch is no typical Korean buffet. Instead, it is a brilliant ballad of refined Korean-inspired snacks, followed by a centrepiece worthy grill platter that includes Tajima Wagyu striploin, Iberico pork collar, and organic chicken, each marinated the Korean way. In case you missed it: 5 Seoul sizzling new Korean barbecue spots in Singapore Gu:um 29 Keong Saik Road, S(089136) 7. Born Above Zor Tan's 'Circle of Life' philosophy is displayed over a nine-course menu that reflects the different chapters of his life (Photo: Born) Distilling Chinese culinary heritage through a modern lens, Restaurant Born presents dishes that take diners on a cross-cultural culinary odyssey of French and Chinese techniques. Helmed by progressive Malaysian chef-founder Zor Tan, Born is located in a conserved architectural gem circa 1903, which once served as a rickshaw depot and transported people to their destinations. Taking court in an open kitchen with a paper sculpture by Dutch artist Peter Gentenaar hanging overhead, Tan now uses the space to transport diners through the different memory lanes of his life. TRY While the wine list is extensive, the non-alcoholic pairings are equally charming. Drawing from Western and Asian influences, the ever-changing list of beverages varies from season to season—think roselle-spiked kombucha redolent of raspberry and smoked plum. Born 1 Neil Rd, #01-01, S(088804) 8. Maggie's Above Sichuan saliva chicken reinterpreted with luscious shirako instead of the regular silkened chicken (Photo: Maggie's) Regional Chinese fare is given the playful and irreverent treatment at Maggie's, a chic 70s-inspired 'almost Chinese' 60-seater bistro along Keong Saik Road. Drawing inspiration from diverse spice trade routes and ingredients found along China's Silk Road, and the uniquely piquant palette of the Hunan region, the kitchen promises flavour combinations that are familiar yet unexpected. Think furu (fermented beancurd) cacio e pepe; lamb tartare with textures of creamy century egg and green Hunan chilis; and classic Sichuan saliva chicken reinterpreted with luscious shirako ( cod milt) instead of the regular silkened chicken. TRY Don't leave without a taste of the Maggie's Southern Dirty Rice, which lavishly a moreish mix of duck liver sausage, monkfish liver parfait, and a serious splash of aged yellow wine. Maggie's Address: 1 Keong Saik Road, #01-04, S(089109) 9. Side Door Above Velvety coconut clam chowder flavoured with roasted chorizo and smoked paprika (Photo: Side Door) This cosy 40-seater cocktail bar by husband-and-wife duo Tryson Quek and Bannie Kang along Neil Road also doubles as a restaurant that serves up proper modern Asian nosh. For a tailored gastronomic experience, opt for the omakase‐style eight‐course menu, each paired with Kang's crafted cocktails, in the private room. Imagine velvety coconut clam chowder flavoured with roasted chorizo and smoked paprika; spoonfuls of hand‐chopped beef tartare contrasted with a bright yuzu sorbet; and fork‐tender Korean‐style Wagyu short ribs. TRY Save space for desserts as pastry chef Jamie Lee presents expertly crafted sweet treats, from classic French pastries of canele and madeleines to original creations such as chrysanthemum lemon pound cake with citrus icing, and a dark cacao brownie with sea salt creme. In case you missed it: Husband-and-wife duo of popular private diner Side Door debuts new location in Tanjong Pagar Side Door 3 Neil Road, #01-01, S(088805) 10. Anju Above Grilled fatty Iberico pork paired with a rich and spicy barley ssamjang (Photo: Anju) For fun, casual, and consistently delicious modern Korean plates, Anju is still the place to be. Dressed in earthy tones, leather trimmings, and chestnut wood furnishings, the elegantly decorated restaurant is chic enough for casual business lunches or even fancy night outs. On the menu, feast on grilled fatty Iberico pork paired with a rich and spicy barley ssamjang ; yellowtail ceviche lifted with textures of carrot kimchi and Earl Grey dongchimi ; and a deconstructed sweet potato creme brulee, featuring a trio of textures with coffee and brown butter crumble TRY In the list of quality Korean spirits, you won't find the typical name-brand soju. Instead, choose from a unique selection of lesser-known fine Korean spirits such as the well-balanced glutinous rice liquor, chungmyungju , or the effervescent champagne makgeolli takju . Anju Address: 62 Tras Street, S(079001) 11. Chef's Tavern by Stephan Zoisl Above Austrian chef Stephan Zoisl marries his signature European flair with Japanese technique (Photo: Chef's Tavern by Stephan Zoisl) Acclaimed Austrian chef Stephan Zoisl swaps his fine-dining sheaths for the approachable with Chef's Tavern. No white table clothes this time as Zoisl marries his signature European flair with Japanese technique. Expect sashimi mingling with sweet Austrian wine grapes, roasted lobster bisque ramen, Alaskan black cod dressed in Madras curry, and of course, Zoisl's signature schnitzel with cranberry jam and anchovy brown butter. While the menu is predominantly a la carte, those who're keen to relive Zoisl's Chef's Table experience can consider the communal dinner omakase, sensibly priced at S$88. TRY Sweet treats are not an afterthought, as desserts of caramelised pineapple-infused piña colada and a textural dark chocolate gateau ensure a lip-smacking end to the meal. Chef's Tavern by Stephan Zoisl Address: 20 Craig Road, S(089692) 12. Cenzo There's something approachably attractive about Cenzo. Since 2022, Chef-owner Drew Nocente has blended Italian tradition and Australian modernity to bring forth a unique dining experience inspired by his Italian-Australian heritage, growing up on a farm in Queensland, Australia. And we're all here for it. Imagine pickled mussels with ricotta and chilli; mazara red prawn carpaccio, adorned with caviar, dill and lemonade gel; and mafaldine beef ragu with pecorino foam, and gramigna mushroom and pistachio pesto. TRY From flamed-kissed starters to handmade pastas and perfectly cooked proteins, the crowd-pleasing menu consists of an unassuming listing that only longtime Salt & Hung fans may spot: Nocente's house-cured pastrami sandwich. Enough said. Cenzo Address: 81 Club Street, S(069449) 13. Bottega di Carna Above A spread at Bottega di Carna includes premium beef cuts from famed Spanish master butchery Viñals Soler (Photo: Bottega di Carna) Not everyone can brag about dining at a Dario Cecchini restaurant, but at Bottega di Carna, you now can—and you don't even need to be in Chianti. Co-signed by The New York Times 's 'world's greatest butcher', this beautifully verdant steakhouse, located within Mondrian Singapore Duxton, brings a lively twist to Italian dining. Helmed by executive chef Kenny Huang, expect a masterful blend of tradition and modern flair imbued onto the stylish plates. The marquee main is none other than the showstopping Stockyard 200-day grain-fed Angus tomahawk, expertly grilled to optimal succulence, accompanied with deep, beefy flavours. TRY Kickstart the meal with the dainty artichoke tart, adorned with goat's cheese and acacia honey. Don't skip Cecchini's signature rough chop beef tartare, and finish the meal with a classic tiramisu, scooped straight from the pan to your plate. Bottega di Carna 16A Duxton Hill, #03-01, S(089970) 14. Sensu Above Sensu plates up a fine representation of when Tokyo and Paris collide (Photo: Sensu) Sensu is part Tokyo, part Paris, but mostly delicious. Nesting in the buzzy Keong Saik neighbourhood, Sensu is helmed by aspiring chef Shang Jhi, an alumnus of the revered Joel Robuchon, as well as lauded Les Amis and Jaan by Kirk Westaway. Here, he and the team blend a fine appreciation of Japanese cuisine with classically trained French techniques, resulting in innovative yet comforting plates. The sleek counter dining restaurant presents both a comprehensive tasting menu and an a la carte menu for those looking to customise their meal. TRY Start with the uni and sakura ebi capellini, lifted with a bright splash of lemon confit; expertly-grilled Iberico pork jowl paired with crispy shishito peppers and a subtly sweet chipotle gelee; and end with a reimagined paella, studded with hearty carabinero prawn, fresh crispy squid, and chorizo. Sensu Address: 27 Keong Saik Road, S(089134) 15. Humpback Above The crowd-favourite flame-kissed tiger prawns on smoked tomato sauce (Photo: Humpback) Besides being known as one of the best wine bars in town, Humpback has made oysters and small plates cool again. At this seafood stable along Bukit Pasoh, you'll be treated to a variety of fresh seasonal oysters to slurp down for a briny start to the meal. The progressive small plates, which interpret European flavours with an Asian touch, are not to be missed. Think mouthwatering headliners of burrata with peaches and hazelnuts; flame-kissed tiger prawns on smoked tomato sauce; and meaty razor clams swimming in a spiced beurre blanc and garnished with chilli crisps and fried shallots. TRY Go big or go home with the large sharing plates. Consider the juicy tenderloin steak frites with red wine bordelaise, or flounder meunière, accompanied by smoked mussels, seaweed butter, and parsley. Humpback Address: 18-20 Bukit Pasoh Road, S(089834) 16. Ingleside Blending the ancient art of wood-fired cooking and an in-house fermentation philosophy, this flame-themed restaurant along Tras Street pushes the boundaries of modern European dining. With a custom-built wood-fired grill as its centrepiece, each dry-aged meat at Ingleside undergoes careful inspection before its ignition on the grill, infusing it with a tinge of smokiness unique only to wood-firing. Hallmark steaks, such as the Tajima MBS 6-7 picanha, are aged in shio koji, adding both sweetness and umami while retaining the meat's succulence. TRY For an introductory treat, consider the lunch set, including a smoked and slow-cooked Hungarian duck leg that is dry-aged for seven days to intensify flavour. It is then garnished with grilled forest mushroom and a bordelaise sauce made with lacto-fermented blueberry extract for a subtle, tangy umami note. Ingleside Address: 49 Tras Street, S(078988)
Asahi Shimbun
03-06-2025
- General
- Asahi Shimbun
Re-creation of Kofun Period dog on display at Nara museum
Brown and gray statue re-creations of a dog from the early Kofun Period based on bones found at the Makimuku ruins in Sakurai, Nara Prefecture (Provided by Sakurai city education board) SAKURAI, Nara Prefecture—Statue re-creations of an ancient dog breed modeled after fossilized remains excavated at the Makimuku ruins are now on display at a local museum here until Sept. 28. The city education board and municipal Research Center for Makimukugaku announced the completion of the brown and gray models on April 22, a day ahead of their unveiling at the Sakurai City Center for Archaeological Operations. Researchers were fortunate to work with a nearly complete skeleton of what they believe is a female canine who was at least 18 months old and lived during the first half of the third century based on where the remains and other artifacts were found. This would have been right at the beginning of the Kofun Period (third to seventh centuries). As a whole, the Makimuku ruin is designated as a national historic site and is a front-runner for the location of the Yamatai state, which is thought to have been ruled by Queen Himiko around the third century. This is the second case in Japan where skeletal remains were successfully used to re-create what a dog of the past may have looked like. The Yayoi dog was the first instance—its bones were discovered at the Kamei ruins located in Yao, Osaka Prefecture, known for the remains of settlements from the Yayoi Pottery Culture Period (1000 B.C.-A.D. 250). A CITY'S REQUEST After the initial discovery of the Makimuku dog in January 2015, the research center decided how they would go about restoring its likeness and organized an interdisciplinary team. Members hailed from a range of backgrounds with expertise in archaeology, anatomy and evolutionary biology, among other areas of study. Models of individual bones were crafted to assemble a 3-D replica of the skeleton, and the team chose to reference the Yayoi dog for the missing pieces. Based on this specimen, they posit that the Makimuku breed stood about 48 centimeters tall and 58 cm long. This puts them around the same size as today's female Kishu and Shikoku dog breeds and larger than the Shiba Inu. And although the Yayoi dog variety was referenced for the project, the Makimuku breed is thought to have had a smaller head and slender body with long legs and paws. These characteristics make it difficult to place the Makimuku dogs in the lineage of canines from the Yayoi period; one possibility is that they were brought from mainland China or the Korean Peninsula. The true color of the breed's fur is unknown. Researchers extrapolated the brown and gray coats based on the genomes of canines from the time periods that preceded and followed. One more unknown falls on the public to discern. The city is calling for ideas on what to nickname the dog. Entries are limited to one per person and those interested can fill out the form with the nickname and meaning behind it. Forms must be emailed, mailed or submitted to the box at the Sakurai City Center for Archaeological Operations by June 30. ROYALTY AND SACRIFICE The dog's bones were unearthed along with pottery and wooden items in a ditch running from northeast to southwest of a residential area in the Makimuku ruins. The pottery is dated from the same time frame as the dog. Rather than being a stray's grave, the ditch is thought to have been part of the 'Royal Palace of Himiko' as well as the future site of one of Japan's largest buildings during the first 50 years of the Kofun Period. At about 3.2 meters wide and a meter deep, the ditch cuts through the building plan. 'It is highly likely that this dog shared time and space with Himiko. The restoration is highly accurate and has high academic values in studying the history of dogs in Japan,' said Kaoru Terasawa, who serves as director of the research center and has an archaeology background. The state of the remains also offers clues on the canine's role as it appears to have suffered no broken bones or other injuries. This led Taiji Miyazaki, a visiting researcher of archaeology at the Foundation of East Asia Cultural Properties Institute in South Korea, to extrapolate that 'the dog may have been offered as an animal sacrifice in a ground-breaking ceremony before establishing a building or other ritual." Miyazaki was on the team that created the Makimuku dog statues and was also involved in the reconstruction of the Yayoi dog excavated from the Kamei ruins. Another remarkable aspect about this specimen is that although canine remains from other eras in the country's distant past have been discovered, it is rare to find so many preserved bones of a dog from the early Kofun Period. According to Masashi Maruyama, a professor of animal archaeology at Tokai University who is another member of the restoration project, the oldest dog bones discovered in Japan are thought to date to the early Jomon Pottery Culture Period (c. 14500 B.C.-1000 B.C.), excavated at the Natsujima shell mound in Yokosuka, Kanagawa Prefecture. Archaeologists have unearthed many dog fossils from the Jomon period at shell mounds and ruins around the country. While some of those dogs received burials, most remains were found scattered at the dig sites. Dogs of the subsequent Yayoi period, meanwhile, are posited to be a hybrid breed larger than their Jomon ancestors who migrated from China or the Korean Peninsula and those born in the Japanese archipelago. The trend continues with Miyazaki describing the Makimuku as one of the largest breeds of the Kofun Period based on its height relative to its head size along with elongated body and legs. This also opens the possibility that a new, larger dog was brought over from the Korean Peninsula during the Kofun Period. 'It is very significant that the specific physical characteristics, such as the size of the head, neck, body and the length of legs, were restored based on clear evidence,' said Maruyama when commenting on the re-creation of the Makimuku breed. OVERSEAS TEAM-UPS Japan is not the only country with many researchers looking into ancient dog breeds. "If DNA analysis of dogs advances in South Korea and China, we will learn new things along with research into their traits,' said Miyazaki. 'Research into East Asian dogs is very hot right now." One such project involves the Neukdo archaeological site on a small island in southern South Korea where the bones of at least 28 dogs were discovered. The dogs had been buried and their remains are believed to date to the first century B.C., which corresponds to the middle of the Yayoi period in Japan. Around half of the canines excavated had skeletons that were nearly intact. Researchers distinguished three to five separate breeds of large to small dogs based on size and proportions. Currently, Yohei Terai is conducting DNA analyses of the dogs discovered at the Neukdo site with researchers from the Gaya National Research Institute of Cultural Heritage in South Korea. The associate professor at the Research Center for Integrative Evolutionary Sciences at the Graduate University for Advanced Studies specializes in researching the origin of dogs via the genomes of Japanese wolves and ancient dogs.
