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Japanese restaurant arrives at ION Orchard with lunch sets & value-for-money proposition
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March 15, 2021
Instagram/andazsingapore
Always on the hunt for new dining spots? We bring you sound bites on where to eat, including new restaurant and eatery openings, the best places for your after-work tipple, and what’s new in the food scene.
What to get on your foodie radar: Andaz Singapore’s Pizza and Pilsners Night, Raffles Hotel Singapore’s collaboration with private dining chef duo, PasirPanjangBoy, inventive fusion fare at HotChic
2 and more.
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If free-flow pizzas and pilsners sound like your idea of heaven, make a booking for Andaz Singapore’s Pizza and Pilsner Night.
When Tran realized ordering such small a quantity would not be an option, he teamed up with his friend, Steve Frechette, the owner of Chihiro Sushi & Bar in Euless, and the two began combining their needs into larger orders.
Tran’s menu is unique and features unusual-for-this-area fish. This weekend’s menu has Otoro (a type of fatty tuna) and Hokkaido Uni (sea urchin) as well as vegan and vegetarian options. Tran explains his style as a fusion of raw fish and what he calls “junk-food,” fried sushi.
“Most restaurants separate the two on their menus,” he said.
Here, you can find the Kyoto (tuna, yellow tail and crunchy potato strings) and the Striking Cobra (shrimp tempura and spicy tuna) among other eye-catching, healthy (and maybe-not-so-healthy) items.
The Dream Christmas Eve Meal of Star Chef Mary Attea Anna Archibald © Provided by The Daily Beast Photo Illustration by The Daily Beast/Getty
As Christmas Eve approaches each year, Mary Attea always looks forward to visiting her family in Buffalo, New York, and to the promise of a seafood feast pickled herring, king crab and lobster complete with Lithuanian dishes her grandmother used to make. Think mushroom and sauerkraut soup, potato salad and coleslaw.
“Growing up, Christmas Eve was always the larger celebration in my household,” says Attea, executive chef of The Musket Room, the acclaimed Michelin-starred restaurant in New York’s Nolita neighborhood. “My grandmother was of Lithuanian descent, and though we didn’t follow all the exact traditions, some parts of the Lithuanian culture were strewn throughout the evening.”
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