Almost Famous is a craft beer bar with 16 taps on rotation, serving a wide selection of session-able craft beers and also offering a premium range of seasonal craft beers from popular breweries worldwide. Also available is a delectable range of bar bites crafted to umami perfection, a perfect complement to your beer of choice.

Welcome to Analogue. We operate from a place of curiosity and a drive to transform the drinking and dining experience that embraces alternative methods, ingredients and technologies to spearhead modern-day bar culture. From our 3D printed bar top to tables made from recycled plastic to a 100% plant-based, nutritionally-minded menu, Analogue is the future.

Exotic taste of Indian delicacies, brings to mind the British eating curry for breakfast, lunch and dinner in India. The British’s enthusiasm for all things Indian spread to the expanding middle classes over the 19th Century. Many of the curries found on Indian restaurant menus, not just in Britain, but also around the world, are actually British inventions. The Balti, a rich tangy curry was supposedly invented in Birmingham; the Jalfrezi, a dry medium spicy dish, is reportedly from Bradford. Also, the Chicken Tikka Masala, Butter Chicken, a very creamy marinated chicken dishes, Indian Railway Mutton Curry, Goan Fish Curry few dishes are all-time favourites for everyone.

Ashino’s “Shari–sushi rice” is cooked in traditional iron kettle with air-flown Mt Fuji water. All the fishes are devised proper work to melt down on your tongue together with sushi rice. It gives you a unique sushi experience. Chef Taku Ashino trained sushi restaurant in Tokyo more than 10 years. He is invited to become head sushi chef in Hide Yamamoto at Marina Bay Sands years ago. You just leave it to Chef, it would be a new experience of sushi.  View their latest lunch and dinner menu as linked and reserve your slots today. 

Embark on a delightful culinary journey at Butado with their signature dish, showcasing sizzling Japanese-style hot-plate pork paired perfectly with delectable light bites. Elevate your experience with a delightful selection of beverages for a truly enjoyable and spirited evening!

Expect a new contemporary Asian experience with a menu that embodies the region’s myriad of flavours paired with brilliant small batch organic and bio-dynamic wines from around the world. Recognising the evolution of classic Asian comfort food, Coriander Leaf cleverly melds the best of the region’s diverse cuisines and flavours that will appeal to the well-travelled gourmand. Categorised into five distinct flavour verticals of Fresh, Familiar, Spicy, Umami and Sweet, the chefs hope to encourage diners to look at the individual flavour profiles of each dish rather than being steered by geographical origin. Coriander Leaf will take diners on a new gustatory adventure – removing the idea of having to eat within culinary and cultural confines to enjoy a mix and match, truly Asian meal. All-vegetarian menu is available as well! Set Lunch available from Monday – Friday 12pm – 2.30pm. Email: [email protected].

Dew by Whitegrass, a dynamic social hotspot for people to connect, whether it is a casual meet-up, after-work drinks, pre-dinner gatherings, or late-night rendezvous. As an extension of the prestigious MICHELIN-starred Whitegrass restaurant, Dew offers a unique juxtaposition of lively ambiance set in the heritage wing of CHIJMES. At Dew, we serve delicious European small plates with an Asian twist.

Being enamored by the amazing bakeries on our travels, the team from Glyph Supply Co set out to create a space dedicated to comfort bakes and hearty food. Dough is a basic mixture of flour and water, combined in a mass before baking. Deceptively simple, yet it is the start of everything. By making our own breads, pastries and even pastas in-house, we hope to share the joy and passion of our craft. From our strong expertise in specialty coffee, we set out to mould Dough with the same beliefs, insisting on quality ingredients imported from around the world. By integrating the elements of a bakery, kitchen and a coffee bar all in the same space, we wanted to offer the ultimate gastronomic experience. Dough is malleable yet relatable; in all its forms brings joy to people all around. We aspire to emulate its purest qualities. Dough - The start of everything with the possibility of becoming anything.

Gyu-Kaku, meaning “horn of the bull” in Japanese, is Japan’s best loved Yakiniku restaurant in Japan, Singapore, Malaysia, Indonesia, Philippines, Taiwan, Hong Kong and USA. There is a saying in Japan, “People who eat together from the same pot of rice develop stronger, meaningful and long lasting relationships. At Gyu-Kaku, you can share the warmth of not only delicious food, but also the warmth of those you love.

Conceptualised by the visionary chef Yusuke Takada, the man behind the widely acclaimed two-Michelin-starred La Cime in Osaka, Hanazen comprises a duo-concept Charcoal-Grilled Omakase and French Brasserie. At Hanazen, Chef Takada uses a blend of Japanese and French techniques and flavours to create an explosion of flavours when paired with sauces, using ingredients sourced from all over the world. Look forward to the smoky char of charcoal-grilled dishes that combine the best of both Japanese and French techniques.

Harry’s, the cosy bar and dining establishment is home for many – the sports fanatic friends cheering on their favourite teams in the live telecast, colleagues unwinding over a couple of chilled beers and delicious bites, friends hanging out for the night, and even families spending quality time in a cosy setting. The unique charm of Harry’s brings together everyone with its sense of comfort and familiarity for a stylish escape in the urban jungle. The chic and casual bar and dining establishment offers a selection of quality brews, including their very own Harry’s Premium Lager; where the light and crisp pale ale bears a distinct floral hoppiness from its lightly toasted malt barley and fine hops. Harry’s dining menu also features a range of delectable treats with international offerings, carefully executed to suit every taste.

Honbo prides itself as a Hong Kong homegrown burger joint with the mission to present its own distinctive take on simple and straightforward American-style burgers. More than just fast food, every burger is made with care, love, honesty and exclusive Double Gold beef. This is apparent throughout various aspects of Honbo’s brand DNA and is reflected in the simplicity of the menu. As the sole craft burger chain in Hong Kong that serves up top-quality, all-natural, and sustainable ingredients from beginning to end, Honbo sets itself apart through its creative infusion of local flavours and cultural influences into its menu.

A modern teahouse focusing on the depth and breadth of Japanese teas. Curated and delicately brewed for the best flavour. From the hands of the farmers to your teacup, from one tea lover to another.

“Ikkousha” has the secret of its deliciousness. We frequently change pork bones in broth and ensure its delicious taste. The New Pioneer, Kousuke Yosjimura, devoted much time to creating his original taste while maintaining traditional tonkotsu ramen. The broth is derived from the essence of various parts of pork bone boiled in beforehand order to remove the strong smell. To ensure its maximum flavour and taste, the bones and broth should be changed frequently. The more time we simmer the pork bone broth, the more creamy broth we can get. The chefs check the broth every morning. It takes many years of experience to serve the broth with the same taste because the taste of broth is unstable. The broth is made by simmering water and the pork-bones for several hours and it becomes the memorable taste.

Enjoy delectable Japanese dishes like Hotate Miso Roll and Salmon Ikura Don at Kome Bar.

Konjiki Hototogisu was founded in 2006 by Chef Atsushi Yamamoto in Tokyo, Japan. His resolute and meticulous persistence to his craft has earned him numerous world-class accolades. Awarded the prestigious Tokyo Michelin Bib Gourmand title consecutively for 4 years from 2015 to 2018, it is a distinguished achievement for a humble eight-seater tucked away in a quiet alleyway of Shibuya. Other notable honours include being crowned the “No.1 Ramen in Japan” in 2017 and 2018 by Japan’s popular magazine, Ramen Walker. Enjoy the unique creations Chef Yamamoto has developed for his flagship shop in Singapore, utilizing specialized and premium ingredients especially sourced according to his high standards.