The Corner House recently just got its 1 Michelin Star in 2016, though I tried it before the results came out. No doubt most people expected Corner House to get a star or two anyway.
Yet another addition to the growing high-end sushi scene here in Singapore, Ashino differentiates itself from Shinji, Hashida et al through the use of aged seafood.
I really loved Esquina when Andrew Walsh was the head chef there, so when he left to open Cure, I decided to give it a try too – hopefully it would be as good as Esquina, and make me return multiple times.
Cooking hokkien mee at home!
The Tippling Club was opened by Ryan Clift back in 2008 and only moved to its present location at Tanjong Pagar in 2013.
Actually wanted to eat at a tendon place in Asakusa but it was closed for the end of year so I walked randomly around Asakusa looking for a place to eat.