Japanese restaurant Takumi introduces teppanyaki, with seafood flown in from Japan's Tsukiji market. Menu highlights include Japanese bouillabaisse in Kacyo Style ($38); premium A5 wagyu tenderloin ($120, above); a meat and vegetable platter of Sakura chicken, Iberian pork loin, A5 wagyu and assorted vegetables ($200, serves three to four); and Yaki Shabu-Shabu served with Ponzu Sauce ($45). Dinner set menus are also available from $120 to $210.
Where: 2 Keppel Bay Vista, Marina at Keppel Bay, 02-01
Open: Noon to 2.30pm, 6 to 10.30pm daily
Info: Call 6271-7414
Let this Superhero-themed cafe save you from your hunger pangs, with bento sets that come with chicken, prawn, salmon or all three. Options include the Battle Hunger bento ($10), with chicken and salmon; and Pow Wow bento ($6), rice with chicken, prawn or salmon.
Time-strapped folks can opt for the takeaway option or delivery (minimum spending of $50 within Raffles Place). Or better still, hire a superhero - such as Batman, Captain America or Wonder Woman - for your next event at $200 an hour.
Where: 37A Boat Quay
Open: 11.30am to 4pm (weekday), evening and weekend for events only
Info: Call 8228-4334 or go to www.superheroconcept.com
GRUB NOODLE BAR
After opening popular cafes Grub at Bishan Park and Fix in Ah Hood Road, the owners have introduced a new noodle bar catering to the supper crowd. Wind down for the day with comfort food - a hearty noodle soup with your pick of beef cuts.
Options include pasture-fed beef brisket ($12) to 150-day grainfed Angus ribeye ($19), with a side of chinchalok chilli sauce. Not a fan of beef? Try assam laksa ($13) instead, topped with prawns, cucumber and pineapple chunks.
Appetisers include steamed live tiger prawns ($14) in sake, garlic and ginger glaze; venus clams ($11) steamed in beer, toasted ginger and lemongrass broth; and Hokkaido scallop ($15) with mustard glaze and mandarin orange salad.
Where: 221 Rangoon Road
Open: 7pm to 12.30am daily, closed on Monday and the last Tuesday of each month
Info: Call 6341-5631 or go to www.facebook.com/GRUBNoodleBar
This article was first published on October 26, 2014.
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