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Monthly Archives: January 2014

Premium Wagyu cuts at Boat Quay.

imageI was very happy to receive the invitation to a food tasting from the people behind new ‘Arashi Yakiniku’ 嵐 down at Boat Quay and so made my way down there today directly after work. It is nestled in between the shophouse pubs and restaurants along the riverside, offering in- as well as outdoor seating for a more scenic setting. We were greeted warmly by the staff and shortly after food started flowing to our table.

The menu started up with their ‘Wakame Miso Soup‘ (わかめ味噌汁) which had a light delicate broth with some soft tofu bits and seaweed floating around in it. This proofed to be a great palette cleanser throughout the whole meal as well which was perfect to slurp on between the different meats. We also had the ‘Namuru‘, a selection of small vegetable starters like pickled crunchy bean sprouts, squeaky spinach and shimeji mushrooms.

imageNow it was time for the main act and the starting round was a selection of Australian Wagyu cuts (オーストラリア和牛). First we had the ‘Beef Tongue‘ (中落ちカルビ) and I didn’t really know what to expect as I had never tried this before and to be honest tongue also never sounded too appealing to me. To my surprise it was actually super nice to eat and pretty delicious. It tasted much more delicate than I had expected, with a solid and strong beef flavour, fire kissed crisp on the edges but still lovely chewy and firm. Together with the dipping salt and freshly squeezed lemon this was a lot of fun to eat and one of my favourite and most surprising dishes of the entire dinner.

imageAfter this promising start we continued with more premium cuts – ‘Sirloin‘ (サーロイン) and ‘Ribeye‘ (リブアイ). The sirloin was nicely marbled causing the meat to be wonderfully soft and just melting away in my mouth. The ribeye on the other side had a great charr and a much more robust texture and flavour to it, while still being perfectly tender. Alongside these meats they served their special ‘Arashi Sauce‘ which was refreshingly sweetish and spicy. I couldn’t figure out where the heat was coming from and the chef keeps the recipe very close to his chest so I had to enjoy it unknowingly the ingredients. Normally I wouldn’t touch sauce with these kind of special meats but this was just too good to ignore so I gave it a fifty-fifty dipping ratio. We also had some veggies to go with it all – shitake, leek, pumpkin and asparagus – which  even though nothing overly exciting worked nicely together with the other, sesame vinegar sauce and added some nice texture and taste diversion to the meal.

imageLast of the “aussis” was the ‘Harami/Outskirt‘ (牛ヒレ) that had hardly any marbling and therefore was of much darker colour. The flavour had a more solid taste, down to earth, genuine beef, more rustic and familiar, which was a great alternative in between the other more posh cuts.

imageThis all has been pretty great already but then the chef did send us some platters of their A4 grade Japanese Ohmi Wagyu (日本のウ牛(和牛)) which gave us a second upwind and excitement. The ‘Karubi/Short Rib‘ (カルビ) had a light taste with a certain nuttiness to it. It was delicious, just the thick streak of fat could have been a bit thinner for my liking but gave it all an interesting chunky texture.

imageNext we got to make the direct comparison between the Australian and the Japanese version as the  A4 ‘Sirloin‘ (サーロイン) and ‘Ribeye‘ (リブアイ) came out to our table. The sirloin was the peak of indulgence, so rich and marbly that I reckoned it was best to be consumed in small portions, not to be too overwhelming. Crazy good.

imageEven though I didn’t think it could have gotten much better the ribeye surely proofed me wrong and became my unrivalled winner of the evening. Still madly rich like meaty butter this cut was perfectly separated into three different sections of goodness – from a darker, meatier and deeply beefy tasting piece, over the thick middle section of a pure melt-in-your-mouth streak of fat onto the thickly marbled end piece. Outstanding.

imageAll those premium cuts of beef were accompanied by their simple but delicious ‘Garlic Fried Rice/ Ninniku Chahan‘ (にんにくチャーハン). Unfortunately not using the typical Japanese sticky and roundish grains, the rice still had a great bite to it, fragrant and loaded with heaps of fried garlic without being overly oily. Simple and savory comfort food.

‘Arashi’ is a casual place with a minimalistic interior that offers high quality food to moderate prices. We really enjoyed the Australian as well as the A4 Japanese beef cuts a lot and if wished they also can hook you up with highest grade A5 Wagyu, subject to availability and pre-order. A special thanks goes to Roysten for the kind invitation and hospitality and Nikki who helped us grilling our meats so perfectly. Best of success and thanks for a great night of indulgence. I’ll come back.

Arashi Yakiniku Charcoal Grill Restaurant 嵐
No.48 Boat Quay
Singapore 049837
Tel: +65 6535 2841

In for a surprise.

imageI was on a spontaneous one-day / one-night business trip to K.L. and after our meeting the colleagues there took us out for dinner to ‘alexis’ at Mid Valley. The place looked plain, no thrills just like any other mall restaurant and had a fairly mixed and quite worrying, so called intercontinental menu.

For starters I had the ‘Duck Confit‘. Yes, that’s right, ‘Duck Confit‘ as an appetiser, probably one of the best ideas I have come across in a long time. I’m not quite sure how authentic it was, since I had this rather seldom as a main but as it was in fact wickedly awesome, I couldn’t give a lesser damn. It was super crispy crackling on the skin with the meat still moist and savory and the balsamic reduction, some arugula and the caramelized pears were a brilliant sweet-sour-bitter contra play. A-freaking-mazing.

imageAfter my fancy and unusual large french starter I followed a colleague’s recommendation and ordered the ‘Pho Bo‘ still keeping my expectations low. It turned out there was no need to be conservative for the bowl was huge and piping hot with that lovely cinnamon fragrance steaming up from the top. The noodles were the thicker kind, awesome chewy and the meat was plenty and lean. On top of that they handed loads of proper pho condiments like sprouts, basil, mint, chilli and lemon, which I miss so often. Now that’s how it’s done.

Well this place was a nice culinary surprise. With its’ unpromising facade and it’s weird all-around-the-globe-menu it nearly got me fooled and disappointed at first just to knock me off my dining shoes with some outstanding foods and heavy ‘Pinot Noir‘. A good night.

alexis – bistro wine bar
Lot f209 1st Floor
The Gardens
Mid Valley City
59200 Kuala Lumpur
Malaysia
Tel: +60 3 2287 2281
http://www.alexis.com.my/

New Vietnamese shop at United Square.

imageI had been here when they just opened shop and it all was still pretty basic and semi-finished but looked much better this time around, even though the stickiness of the tables seemed to have remained.

I already had one of their Vietnamese sandwiches before which was fairly tasty already so this time I wanted to try their ‘Bun‘ instead. I ordered the version with the spring rolls, drizzled some sauce from the condiment tray over and gave it all a good mix. Taste wise this was nothing that excited me too much, mainly because there were hardly any fresh herbs in it but I appreciated the freshness that comes with a cold dish and the different textures going on, created by the thinly cut vegetables, the crunchy roasted garlic and the crispy fried rolls. The latter had actually a very nice and thin skin which seems to be hard to find outside of Vietnam.

It’s a bit setup like a better hawker stall with food, that’s okay and more than reasonable priced. If I should come back here in the future though I most likely will stick to the sandwiches.

Banh Mi 888
101 Thomson Road
#B1-06 United Square Shopping Mall
Singapore 307591
Tel: +65 6354 3858

Meatboxing.

imageIt was Saturday and my mates and I didn’t really know what to better do with our time than making the “long” way out to old Turf City – The Grandstand – and try out The Sea Salt Caribbean Deli’ that I had spotted in Pasarbella during my last visit.

I had their ‘Yaroa‘ a large triple meat box which comes including some roasted chicken, pulled pork, beef roast and a starchy side, in my case some rice and beans. The chicken actually looked a bit weird with some red parts around the bones but was succulent and tender tasty. The beef tasted great and had been rubbed with a sourish grain mustard all around. Unfortunately it was also quite cold and had some pretty stringy parts, that were in it for the long chew. My favorite thing in this box was the pulled pork, slow cooked and overly moist, sitting in it’s own natural juices and even something unexciting like the rice and beans was delicious as well.

‘Sea Salt Deli’ is just a stand in a market hall but has some really nice and great quality food options to offer and even though it took a lot of self control not going to ‘Omakase Burger‘ instead I was glad we tried this and will probably return to get a grub on their deliciously looking ‘Pulled Pork Sandwich‘, which my other friend had.

Sea Salt Caribbean Deli
200 Turf Club Road
#02-40/40K Pasar Bella
The Grandstand
Singapore 287994
Tel: +65 9767 8313

Last call Boston.

imageI said I was coming back here, I just didn’t know it was going to be so soon but when I told the boys where I saw some amazing looking crustaceans, a plan was made rather quickly.

This 500 grammer looked stunning, neatly arranged and cracked at the right spots for easier access. The flesh was so fresh it effortless loosened from the shell, sweet and just right, neither dry nor too raw. I actually preferred claw over tail because of its’ extra nice soft texture and dipped into that garlic lemon butter it came very close to perfect, if it would have just been a little warmer.

imageBefore the main act we also tried some of their starters. I had a ‘French Onion Soup‘ by myself as the others were stuck in traffic for quite a while and I was just starving. It was strong, rich beef stock, full of red wine flavour with a hot cheesy crouton floating in it that left me with a memorable mouth burn. When the others finally arrived we ordered the ‘Bone Marrow‘ as well, which was another win, well done, decadent buttery with some sea salt, capers and parsley. Just great. I like this place more and more, so see you there soon.

The Market Grill
208 Teok Ayer Street
Singapore 068642
Tel: +65 6221 3323
http://themarketgrill.com.sg/

Fish balls are still weird.

imageFriends came back to town for a visit after moving to the U.S. last year and to give them a proper welcome we all met at ‘San Laksa Steamboat’ down on Telok Blangah Road. I hadn’t been here before and therefore came with my old steamboat and laksa prejudices in tow.

As usual the order placing went a bit crazy and our table quickly filled up with heaps of little plates with some more and some less exciting dishes. Actually the whole thing was surprisingly delicious, the laksa broth gave it a kicker which was much more appealing then an ordinary and rather boring soup would have been and it wasn’t too heavy or creamy either and also hardly thickened up during the cooking and dipping. In terms of little dishes some of my favourites were the thin lean ‘Beef Striploin‘ (牛肉) slices, that were a big surprise and the ‘Beancurd Skin‘ (豆腐皮) which was perfectly soaking up that coconutty broth. I was also a big fan of all the greens and mushrooms we threw in and even the ‘Fish Balls‘ (鱼丸) weren’t totally horrible, the ‘Fuzhou Fish Balls‘ (福州鱼丸) in fact, the ones filled with pork mince, were actually quite tasty and nearly converted me tolerating them from now on. What honestly was super good though was the ‘Fried Fish Skin‘ which we must have re-ordered around three to four times cause everybody loved it and it disappeared as soon as the waiter let go of the plate. Crispy goodness.

San’s is a simple place in a pretty inconvenient location and with hardly any parking in front but if you want to get a nice twist on your usual steamboat experience you should make your way down here anyway. Enjoy.

San Katong Laksa 叻沙火锅海鲜馆
404 Telok Blangah Road
Singapore 098840
Tel: +65 6275 7069
http://www.sanlaksa.com.sg/

“Light & Cheesy”.

imageBack here during lunch break I felt light and cheesy and hence ordered their ‘Croque Monsieur‘ for a change. Presentation was nice, two large slices of bread, baked over with loads of cheese and creatively finished with scribblings of balsamic reduction on top. The bread was a bit flappy and the ham could have been thinner sliced but the hearty saltiness of the cheese and the touch of sourness from the balsamic made this a great new lunch option to turn to.

VivaVox Cafe
3A International Business Park
#01-10 Icon@IBP
Singapore 609935
Tel: +65 6686 3368
http://www.vivavox.com.sg/

My kinda buffet.

imageA bunch of friends wanted to try out the ‘Korean BBQ’ at ‘Seoul Restaurant’ at Chijmes tonight and at first I wasn’t too excited because buffets and semi-creative restaurant names make me sceptical. The place however looked quite nice and they sat us in one of their separate rooms. The buffet they has on was à la carte buffet (?) which we had to leave our private room for as apparently it’s not available in there. Anyhow, back in the main room with the crowd we ordered loads and loads of stuff from the slightly reduced “buffet” menu.

All the food and meats were fairly nice and for the amount we ate at $50ish per person also pretty reasonably priced but the two outstanding dishes for me were the ‘L.A Galbi‘, soy sauce marinated bone in beef short rib and the chilled ‘Mul-naengmyeon‘ 냉면.

The ribs were rustic beefy, deep flavoured from the soy and even though a bit tougher to chew my favourite of the carnivore options.

imageThe buckwheat noodles were truly outstanding, refreshingly chilled with some crunchy textures from radish and cucumbers and the noodles itself had a weirdly awesome slippery texture, chewy and squeaky. Following a friend’s recommendation I used the entire accompanying mustard mixing it into the cold broth, which brought tears to my eyes, made it nose-cuttingly sharp and surprisingly fun to eat.

The place is good, value for money with a tasty selection of meats and other dishes and the à la carte buffet concept takes out the queues and battling for the most popular plates, usually longer exposed to the air than one wishes for, so definitely my clear preference on a buffet take. Just weird rules like the different menu for the private rooms is probably due for a makeover.

Seoul Restaurant 서울
30 Victoria Street
#02-01A Chijmes
Singapore 187996
Tel: +65 6338 8548
http://www.seoul.com.sg/

素晴らしい!

image‘Ippudo’ 一風堂 had opened up another shop at Westgate mall and even that this was at least triple my usual lunch calorie intake I made an exception to have a taste of that new ‘Spicy Black Ramen‘ that went from seasonal to resident bowl on their menu.

This thing was simply amazing, the thick dark and rich tonkotsu broth was great by itself, spicy peppery and after mixing in what they call their special nikumiso it just got another crazy punch of heat, much more chili like this time coming from the shinzo pepper, not overbearing and still very much enjoyable. Owning up to my expectations the two extra tamago I ordered were absolutely “perfeggt”, the chashu buttery tender and the thin noodles at extra hard just as I like them. My absolute by far favorite thing in this though were the fresh leaves of cilantro, never had that before in ramen and don’t want to do without it anymore. Wow, what a great bowl? I may have found my new no#1.

Ippudio SG 一風堂
3 Gateway Drive
#03-03 Westgate
Singapore 608532
Tel: +65 6465 9308
http://www.ippudo.com.sg/

Freshness is around.

imageWe have a new sandwich/pasta shop at Velocity and as I went to to ‘Salad Stop!’ already twice this week I wanted to give this one a try.

It was their soft opening day or something and they ran out of most of their bread choices at the time I showed up for some late dinner but thankfully there was some good looking ciabatta left so I could still start assembling my cyo (create-your-own) sandwich. The toppings of my choosing were the pulled pork, julienne cucumber, coriander, thai basil and their cilantro loaded chimichurri sauce which they let me try first before settling for it. It was served stylishly simple in a brown paper bag on a wooden board, I picked it up and I instantly started munching on. The taste was actually great, all ingredients were fresh and delicious, from the tender pork fibres, over the crunchy finely chopped cucumbers to the kick ass chimichurri. If I had to change something about this sandwich the taste definitely wouldn’t be it. I would however suggest to be a bit more generous with the ingredients as there was a lot of bread which absorbed and therefore hid some of the great flavours what didn’t do the delicious ingredients the justice they deserved. Unleash the potential.

The place itself is more casual and simple set up in a modern way, the people behind the counter were super nice and helpful, that paired with some nice sandwiches is enough to bring me back here to try more and just make sure I’ll ask for some extra sauce.

Marco Marco
238 Thomson Road
#02-26/27 Velocity@Novena Square
Singapore 307683
Tel: +65 6358 4466
http://www.marcomarco.com.sg/

It’s been a very lao time.

imageIt felt like a hundred years that I had been to ‘Lao Beijing’ but tonight I wanted to refresh my memory big time and went berserk on their menu. I spotted ‘Xiao Long Bao‘ (小笼汤包) so it came naturally to start with those favourite little steamers. Not being the prettiest of its’ kind, they were quite nice, had thin skin and a generous slurp of soup in ’em but neither the meat nor the broth had a too distinguished flavour.

imageDumpling time wasn’t over just yet so we had a round of awesome ‘Pork & Cabbage Jiao Zi‘ (boiled). The cool thing here was the cabbage, not very common and tasted great together with the fine meat mass. Aside another regular on my orders, some crunchy and slightly spicy, delicious garlic cucumbers.

imageOver to the noodles some ‘Beijing Style Zhang Jian Mian‘ (老北京炸酱面) came our way. The noodles were soft and and thin and the whole thing tasted nice refreshing with all those chopped scallions but wasn’t really like a bean sauce but more like a lightish bolognese, nonetheless good.

imageAlso the ‘Dan Dan Mian‘ was more an interpretation of the bowl I like so much. Nearly a clear broth with some minced meat and chives taking a swim in it. No sesame, no peanuts, no gooey creaminess made this not really extra special but still tasty enough to give it a like.

Even though the food was not sweeping me off my feet, it was still tasteful and delicious maybe with a slight setback caused by their  modifications on my old time favourites. It’s quite a busy and bustling place at peak hours in a bit of a warmer setting than the usual dim sum restaurants and surely has some decent dishes to offer. I might come back to try their high tea buffet as even though I’m not a big fan of such, ‘Xiao Long Bao‘ free flow doesn’t sound too bad to me.

Lao Beijing 老北京食堂
238 Thomson Road
#02-11/12 Velocity@Novena Square
Singapore 307683
Tel: +65 6358 4466
http://www.laobeijing.com.sg/

Murtabak sandwiches on Rangoon.

imageTogether with friends I was attending a climbing/belaying course at Little India and during our lunch break we strolled around looking something that wouldn’t take too long. We ended up at the little ran down hawker center of ‘9-9 Food & Beverages’ because the prata stall on the outer corner caught our eyes.

Since it was a long while since I had one I ordered the ‘Mutton Murtabak‘. It took quite some time to be prepared as I think the uncle first had to fire up the flat grill but when it finally came out on that fake banana leaf plate it looked like perfect triangles from a really big meat sandwich. The dough was pretty thin and was nicely browned and crisped up by the grill. The filling of mutton mince and onions had a delicious fragrant spice to it which I liked a lot and all held up pretty well without falling into pieces and making it less messy to eat. Dipped into the curry gravy rounded everything up nicely and added some more heat to the dish.

Atmosphere here is close to zero, cleanliness still tolerable even though some hungry birds were hanging around the open-face shop, obviously not too impressed by the scarecrow CDs hanging from the ceiling but this all aside, they make some pretty flavorful feel-good-food down here, that’s satisfyingly tasty and comes at an ok price.

9-9 Food & Beverages
95 Rangoon Roadt
1F Trads Buidling
Singapore 218380

Best supporting act.

imageAfter my ‘Ramen Burger‘ and just four meters across the room I ordered my second course the ‘Dipping-style La Mien with Laksa Cream‘ or much shorter ‘Laksa Tsukemen’ from the other pop-up concept shop here, ‘Rakusabā’.

We were a bit back in line and particular attention was paid to the creation of each plate so we had to wait quite sometime until we finally got ours. For me the hold off wasn’t too bad as I had the burger just before but my friend nearly starved watching us eating as it was already quite late for lunch. When the time had come it all looked pretty neat and interesting and I shot my pictures as fast as I could to finally start eating. The noodles weren’t too special, no typical and slippery laksa bee hoon anyway and so that they wouldn’t stick together they were drizzled with some oil. Unfortunately they were still a little stuck so ended up just being oily sticky noodles. Dipping them into the thick concentrated laksa cream was quite funny and unfamiliar. Flavours as one remembers laksa, coconutty and spicy with an unusual viscous consistency. It was good we were so hungry though as every slurp was extremely filling, tasty and interesting definitely but just a tad too rich for my liking. What I enjoyed most about this dish were all the condiments on the plate. There was a stick of crispy oven roasted you tiao that was quite hard to bite, some wonderfully crunchy lotus roots, two decadent pieces of soft and juicy pork belly confit, not so soft soft egg with spicy shrimp sambal and my absolute favourite, the salmon otak otak gratin (fishcake) with it’s hint of spicyness, light taste and some crunchy pickled cucumbers on top. When finished with all, we received a top up of a shrimp and pork infused broth to water down the laksa cream for the last slurps. Not bad at all and how it’s properly done tsukemen-style, but I was just too full by then to completely empty my bowl.

I really kinda liked it because of it’s originality and the many very different things I got to try. Just the waiting time a couple of minutes shorter and the sauce a couple drops more watery would have made it even more enjoyable.

Rakusabā
The U Factory
Boiler Room, Blk 39
#01-10
Singapore

It’s ramen, it’s a burger, it’s awesome.

imageTime was slowly running out  until some of the pop-up eateries at Gillman Barracks were about to disappear and so I finally made the effort on this hot Saturday and came down here to try them out.

My first order was the ‘Bulgogi Ramen Burger‘ from ‘The Traveling C.O.W.’ which also has a food truck going around the city. I wasn’t too hopeful that this was going too be much of a taste surprise but more of a gimmick kinda way of playing and switching the ingredients around. I was quickly taught differently when I took my first crunchy bite out of this. The panfried noodle paddies, even though super crispy and crackling away, were nice and chewy on the inside and held up pretty well throughout me going to town on it. The fresh lettuce and tomatoes added some more rather fresh crunchy textures and the bulgogi beef just tasted crazy good – juicy, sweetish savoury like it is supposed to be. I just hoped there would have been more of it. Only the sesame dressing they used I couldn’t really pick out in between this flavour bonanza but overall this was great stuff and less messy to eat than expected. Nice job.

I wasn’t too sure if it even makes sense to write about something that’s about to close down but I read somewhere that they are planning to take this on to their truck menu and really wish that’s true, hopefully even with a normal burger patty version in tow.

Update: In the meantime they also broiled up some mean ‘Wagyu Burgers‘ at Laneway 2014.

The Travelling C.O.W. (Chef on Wheels)
The U Factory (now hopefully on the road)
Boiler Room, Blk 39
#01-10
Singapore

Baked to go.

imageI had an early morning yoga session at Tanjong Pagar and made a little detour on my way home for some takeout breakfast from ‘Tiong Bahru Bakery’.

I was starving and even though I tried to be reasonable about it, seeing all these delicious looking baked things I totally over-ordered anyway. Back home I opened my takout boxes and started with the ‘Forcaccia‘ topped with a generous layer of salty parma ham, some fruity cherry tomatoes, savory cheese all under a bed of fresh sharp red onions and bitter arugula, cutting through the other more heavier flavors. That was pretty darn delicious and actually would have been enough as the rich forcaccia bread together with the cheese layer filled me up rather well. The stuffed bread loaf, I forget the name of, was unimpressive soft and nearly tasted sweetish. All in all it wasn’t too memorable if not maybe for the hearty and chunky filling of ham, cheese onions and herbs but I definitely preferred the forcaccia over this. It also seems that recently I add something sweet to my order more often and today it was an interestingly looking ‘Chocolate Snail Pastry‘. At first it seemed quite dry on the outer twist but became more chocolatey, sticky and fudgy the further I circled my way in. The chocolate also wasn’t too sweet either which I appreciated.

I liked this place a lot besides maybe the higher price tag but proper baked goods are a rare find so I didn’t really mind paying a little extra. People are welcoming and friendly, the self service proceeds rather fast considering the crowds coming through here and it seemed also quite a nice place to sit down and spend an hour with your friends over a good breakfast or brunch. I’ll be back to try more.

Tiong Bahru Bakery
56 Eng Hoon Street
#01-70
Singapore 160056
Tel: +65 6220 3430
http://www.tiongbahrubakery.com/

Meat me up, Scotty!

imageA friend organized a get together at ‘Market Grill’ on Telok Ayer tonight and as I had heard a lot about this place I was a bit excited to finally try it out.

I had done my research and since pretty much all mains cost about the same here (S$40-50) my mind was set on ‘Boston Lobster‘. When the waiter was taking our order though almost everyone ordered a burger of some sort, so all over sudden I felt more like beef and spontaneously changed my order to the ‘Bavette‘. This turned out not being a bad choice at all as it was grilled-medium rare on spot, with a nice char that gave it an even more rustic texture and flavor. The juices stayed inside the meat, where they belong and together with the heavy glazed onions and the quite sharpish pepper sauce this became a fantastic combination of flavors that did almost let me forget their over-average pricing.

‘Market Grill’ is a nice bistro style restaurant, similar to ‘L’Entrecote‘, with great food and overly kind waiters that patiently helped me re-arrange the table-chair-ratio for about three times. Despite the slightly high price tag it’s a very popular and busy place, so if you are a bigger group it would be a good idea to come by early as they don’t take reservations and the space for groups bigger than four is very limited. Anyhow, I will return here soon to finally get my hands on that delicious looking lobster. Can’t wait.

The Market Grill
208 Teok Ayer Street
Singapore 068642
Tel: +65 6221 3323
http://themarketgrill.com.sg/