Jinjo launches its inaugural Sake Pairing Dinner on 25th July. Featuring Jinjo Master Chef Makoto Saito and Tetsuro Igarashi, the master brewer (Toji) at Kumazawa Brewery, the makers of the famous Tensei Sake – Song of the Sea. This amazing dinner promises awesome Japanese cuisine paired with brilliant sake from Kumazawa. Priced at only S$188 per person, grab your tickets quickly before it sells out. PROPOSED DINNER MENU BY CHEF MAKOTO SAITO JINJO x TENSEI MENU BY CHEF MAKOTO SAITO KAKI hiroshima oyster, ponzu, served cold ANKIMO warm spicy monkfish liver JINJO x TENSEI MENU BY CHEF MAKOTO SAITO KINMEDAI grilled alfonsino fish SESERI chicken neck, bonito, yuzu kosho TEBASAKI chicken wing HARAMI tuna diaphragm TOMATO kochi tomato, pickled compote WAGYU RO SU wagyu sirloin, grilled OCHAZUKE dashi, onigiri JINJO WARABIMOCHI rice cake, kinako SAKE BY KUMAZAWA BREWING COMPANY TENSEI SENPOU JUNMAI GINJO TENSEI GINBOU JUNMAI TENSEI TOKUBETSU HONJOZO FUURO — S$188++ per person (Price is subject to 10% service charge and other prevailing government taxes) This is a proposed menu. All menu items are subject to change according to seasonality and availability. MAKOTO SAITO Japanese born Makoto Saito joins Jinjo as the head chef. His deep understanding of traditional Japanese cuisine, honed through 23 years of working in the finest restaurants in Japan and Singapore, allows him to craft creative dishes that are distinctly Japanese in essence. Chef Saito also works closely with local Japanese produce purveyors to secure the best harvests from the sea. Three times a week, a ‘mystery box’ containing an assortment of prime catches are delivered to the restaurant. This not only gives diners a special taste of regional Japanese seafood, but also serves as an opportunity for Chef Saito and his culinary team to flex their creative muscles. In curating a menu of balanced flavours, Chef Saito does not limit himself to only Japanese ingredients either. Instead, he selects the ingredients best suited for grilling so that the dish is elegantly nuanced rather than overly rich. CAREER HISTORY TEN Japanese Dining, Singapore 2017 – 2018 — Head Chef Fujiyanishimise in Nagoya, Japan 2014 – 2017 — Washoku Sous Chef Shinji by Kanesaka, Singapore Award Michelin 1 star 2012 – 2014 — Washoku Sous Chef Fujiyanishimise in Nagoya, Japan 2006 – 2012 — Washoku Sous Chef Kaguraya-Sasuke in Nagoya, Japan 2004 – 2006 — Washoku Sous Chef Minokichi Kyokaiseki Tokyo, Japan 1994 – 2004 — Washoku Sous Chef Tetsuro Igarashi Tetsuro Igarashi is the master brewer (Toji) at Kumazawa Brewery, the makers of the famous Tensei Sake – Song of the Sea. This Sake is a joyful ode to the brewery’s seaside location in Kanagawa, celebrating their beautiful coastline and views. The town is also the birthplace of the famous Japanese woodblock art – The Great Wave. Interested in microorganisms, enrolled at the Tokyo University of Agriculture. Being a big foodie coupled with his knowledge in microorganisms, Tetsuro Igarashi was naturally lead to develop an interest in Sake – which he already often drank and loved. After graduating, he aspired to make Sake in Shonan, the region where he was born and raised. The Shonan region was not well known for their Sake as their winters are too mild – but the nearby Tanzawa mountains provide an excellent source of water, the most vital criterion for brewing Sake. As a result, he joined the Kumazawa Brewing Company in 1996 and in four short years he was appointed as Toji in 2000. This is when he started brewing Sake and the creation of the illustrious Tensei Sake. Derrick Lim Advanced Sake Professional Derrick Lim of Sake importer IVGS Group is also a professional photographer and acclaimed epicure. His journey and love for Sake started in 2010 when Chef Tetsuya Wakuda demonstrated unconventional Sake parings with non-Japanese dishes – opening his mind and palate to new possibilities. He has since travelled far and wide, studying and researching all aspects of Sake production. To book your seat, please contact Jinjo: Telephone: +65 6732 2165 Email: jinjo@lesamis.com.sg About Jinjo Concept Japanese Sumiyaki Opened in April 2018, Jinjo is a modern Japanese sumiyaki restaurant by the Les Amis Group that focuses on the Japanese art of grilling. Japanese charcoal-grilling mastery is celebrated through a prefecture focused menu where prime seasonal ingredients are sourced from all the Japan, just so that guests get the best flavours of the season. Cooked over charcoal, these ingredients are imbued with a delicious smokiness and transformed into delectable dishes. Complementing the dining experience is its carefully curated sake menu, which are also prefecture focused and selected to match the taste profile of Jinjo’s sumiyaki items. Cuisine Japanese Location Scotts Road, Shaw Centre (Orchard Road shopping belt) Address 1, Scotts Road Shaw Centre #02-19/20 Singapore 228208 Website/Social Media www.jinjo.com.sg www.instagram.com/jinjosg www.facebook.com/jinjosg Reservations Telephone: +65 6732 2165 Email: jinjo@lesamis.com.sg Quandoo: https://www.quandoo.sg/place/jinjo-40484 Signature Dishes Bites: Yaki Goma tofu (handmade tofu with red miso from Aichi), Ankimo (warm spicy monkfish liver) Yakitori: Tebasaki (wing), Hatsu (heart) Charcoal Grill: Tarabagani (Hokkaido King Crab Leg), Nodoguro (Ishikawa black throat sea perch with pickles), Seseri (Miyazaki-style spicy Chicken Neck), Satsuma-imo (Sweet Potato from Chiba), Gyu Tan (Ox Tongue), Ninniku (Black garlic from Aomori) Donabe Dessert: Jinjo Warabimochi

Kyoaji – Reasonably Priced and Good Quality Japanese Cuisine and Omakase Kyoaji is the name of a “Fukuichi” Japanese restaurant that used to be at Triple One Somerset but relocated to Centrepoint 2 years ago because of renovation works at Triple One. It is located on a very discreet area of level 4 of Centrepoint, but the place was packed with many familiar faces and regulars when we dropped by for lunch recently. Master and Executive Chef John Phua helms the kitchen and manages a team of skillful chefs. He has almost 30 years of experience in authentic Japanese cuisine, and he engaged us in a light and friendly banter conversation. We sat at the bar as it is the best spot in the restaurant to watch the chefs in action. First up was a cold appetizer called the Pitan (Century Egg) Tofu. This seems to be the latest craze and food fad among many Japanese restaurants nowadays. Chef John’s intepretation was pretty unique, as it was topped with egg white, crab stick and crispy tempura batter bits. We were served the Flounder Fish with Truffle oil next. This was a refreshing tangy texture that cleansed the palette. We were presented with an enormous oyster from Australia next, called the Nama Kaki Ponzu. It was really fresh and oozed out upon the first bite. This would have paired well with a brilliant grower champagne. The next dish served was a Caterpillar Maki – Premium Avocado outer layer skin with Unagi, crab stick, crispy bits and cucumber inside. We were told this is one of the most popular dishes ordered in the restaurant. No rice or carbs inside, hence it is labelled as a pretty healthy dish with low calories. and high protein content. Our main course was an Australian Grain fed Striploin with goose liver Foie Gras sauce prepared from scratch. The marbling simply melts in the mouth, and this was pretty amazing, considering the fact that it is not even a Wagyu. It was topped with Momiji Oroshi, a type of Japanese Radish. Do consider pairing the dishes with this legendary Japanese Sake called the “13th Generation” Junmai Daijingyo Reservations are highly recommended. Please contact the restaurant directly: 176 Orchard Road #04-17/18 The Centrepoint Singapore 238843 Tel: (65) 6694 4068 (65) 6694 3058 Business Hours: Mon to Fri Lunch 11.30 AM to 3.00 PM (last order 2.30 PM) Dinner 5.30 PM to 10.30 PM (last order 10.00 PM) — Sat, Sun and Public Holidays 11.30 AM to 10.30 PM (last Order 10.00 PM)

Champagne Gosset Conrad Centennial Hotel Singapore Pairing Dinner With Xiao Long Bao The Rosette Media Team had a lovely Champagne Gosset pairing dinner with renowned Master Chef Ku Keong of award winning Golden Peony restaurant in Conrad Centennial Singapore recently. Chef Ku curated a unique dining experience with unique variations of Xiao Long Bao (soup dumpling). Conrad Hotel Director of F&B Simon Brelsford kicks off the wonderful dinner with a short and concise speech, introducing the cellar master of Gosset, Odilon de Varine. The house of Gosset is arguably one of the oldest Champagne Houses in Champagne, founded in 1584. Our good friends at Straits Wine Singapore holds the exclusive import and distributorship rights to Gosset. The first appetizer was a New Bedford Scallop paired with the Gosset Grande Blanc de Blanc NV. The straight 100% Chardonnay cleanses the palatte and pairs really well with the scallops. The next dish served was a Bird’s Nest Chicken and Crab Roe, paired with the same Blanc de Blanc NV. Foie Gras London Duck paired with the Grande Rose Brut NV was up next. The Foie Gras explodes in the mouth upon the first bite and oozes with creamy juiciness that is neutralized by the Rose champagne. The London Duck, with its intense marbling and natural fats, has a very crispy and succulent skin. We were served the 3 Head Abalone with Truffle and Iberico Pork Dumpling next, paired no less with the Brut Excellence NV. A brilliantly well executed dish which we could not fault. The highlight of the evening. A Sea Perch cooked to perfection paired with the Grand Millisime 2006, which was an excellent vintage in the Champagne region. We were told to squeeze the test tube which contains Chef Ku’s special concoction sauce. The last dish of the evening – Chilli Crab with La Mian in an intoxicating chilli crab sauce. The sauce was very well balanced and was not too sweet, sour or spicy. Kudos to Chef Ku for his brilliant execution of this dish.

Grissini is a new Italian dining concept by Grand Copthorne Waterfront Hotel, under the M&C Hotels Group. Grissini means “Bread Sticks” in Italian. The resturant’s oven is known as the Josper Grill, fired by charcoal and flavoured wood to extract the best aroma and texture of the ingredients. We started off a hot and humid afternoon lunch with an appetizer of Mozarella cheese and parma ham. The portions are huge and we recommend sharing with 2-3 pax in your dining party. Next up was a Grilled Spanish Octopus topped with bacon bits. It was juicy and grilled in the Josper Grill to retain its optimum flavour and texture. You can never go wrong with a Grilled Cod Fish for our first main next. A very healthly dish with loads of Vitamin A, D, E and Omega 3 fatty acids EPA and DHA. Grilled Kurobuta Pork Collar from USA. Intense marbling on a leaner cut, we were told, but the fat simply oozes out when we took our first bite. To round off, we had the chocolate tart with Pistacchio ice cream, to cleanse the palatte. We will definitely be back for more. Rosette Media team. For Reservations, please comtact: Phone 6233 1100 Email dining.gcw@millenniumhotels.com http://celebrateatgcw.com/grissini

Neon Pigeon is an Eating Drinking Social house that embodies the culture of urban living fused with underground vibes. The name pays tribute to two main influences: NEON: after Tokyo, which is commonly referred to as the “Neon City” PIGEON: the constant seen in all urban cities We dropped by 1 evening after work to check it out. The kitchen was helmed by Dutch Master Chef Dennis Smit. We tried the Avocado with ginger, lotus root and pickled eggplant first. Next up was the Hamachi Tartare with quail egg. The Hamachi was pretty fresh and refreshing on the palette. This spicy baby corn with spicy miso dressing topped with corn crumble was not too bad. Quite a healthy dish to round off the warm appetizers. The main course of Grilled Barramundi was pretty well executed. Light and easy flavour without being too overpowering on the senses. Tonkatsu Duck Breast topped with Ponzu and Yuzu sauce was served next. Not many eateries serve duck tonkatsu but Neon Pigeon’s intepretation was pretty well executed and we will be back for return visits. To round off the evening, we had sea berry sour Hokkaido crispy meringue. A simple and no-frills dessert executed quite delicately and perfectly. For reservations, pls contact: Neon Pigeon 1A Keong Siak Road 01-03 Singapore 089109 Tel: 6222 3623 Opening Hours: Mon-Sat 6pm till Midnight.

Zui Hong Lou (Drunken Red House) is a progressive rich people Chinese food establishment, located at 90 Club Street Singapore 069458. It reopened 3 months ago in the space previously occupied by :Pluck. We dropped by 1 night to try their dinner menu. They pride themselves as a modern Asian diner and bar, created by the good people of The Establishment who are also behond brands like Gem Bar, Nutmeg&Clove, Wanton and #FindTheLockerRoom Bangkok. Zui Hong Lou is helmed by Head Chef Clement Goh, whose previous stints include Izy Dining and one Michelin-starred Bacchanalia, and Bar Manager Sufi, who mans the cocktail bar serving potent bespoke cocktails. We started our dinner with a 24 hour Sous Vide Braised Poek Belly Kong Bak Pau. The Australian pork simply oozes with fat on the first bite and melts in the mouth. It is served with lotus root chips with sour plum powder. Next up was the MaPo Tofu, topped with Sichuan spicy and slightly salty glaze sauce. We had the Kung Po Baby Octopus next. It was soft and not rubbery, and marinated with cinnammon and 5 star anise. It was pretty well executed by Chef Clement and his team. The Chong Qing marinated style chicken wings really had a numbing effect on our taste buds. Marinated with 18 secret spices, according to Chef Clement, including spices like cumin seeds, star anise, Szechuan pepper corn, this really overpowers the palette and would really suit those with stronger taste buds. The highlight of the evening was served next. Whole Sea Bass Asian Style deep fried in self made potato flour and ginger jus. We were told the fish is fresh farmed in Singapore and was very crispy and juicy. We polished off the entire fish, head and bones. Yang Zhou Fried rice. A simple and staple dish that has the wok hei to tantalize your taste buds. We paired the food with some cocktails recommended by the mixlogist. We had the Margarita and the Breakfast Club cocktails. We had some house wines as well, just to balance the food flavours and kill the fats. To round off the evening, we had a peanut paste soup dessert. It was not too sweet and was brilliantly executed. For Reservations, please contact zuihonglou.sg directly, or call 8181 0572.

River Wok offers the best flavours from Indochina under one roof with an eclectic menu created by Executive Chef Kantha Chookiat which focuses on Southeast Asian cuisines from countries like Laos, Indonesia, Thailand and Vietnam. We dropped by last week for lunch. We started off our culinary adventure at River Wok with a traditional Thai salad, Yam Tuapoo Goong Sod (SGD 16), consisting of wing beans, tiger prawns and shredded chicken mixed with a lovely tangy and spicy dressing made with fish sauce, lime juice, coconut cream, chilli paste and topped with crispy fried shallots and roasted grated coconut. It was really spicy and perhaps the wait staff could offer different levels of customized spiciness say Level 1-3, like buffalo wings served at some joints. But it was a well executed starter otherwise. We tried the Nam Khao Hor (SGD 10 – veg/ SGD 14), a Vietnamese hand rolled rice paper with minced chicken and roasted rice crumbles. The lemon-marinated minced chicken with crispy rice crumbles kept us reaching out for more after every bite. Described as “comfort food” by the chef, the Indonesian Sop Ikan Batam (SGD 12) combines red snapper fillet, basil, lemon, tomato and pickled mustard that provides just the right amount of tanginess and freshness to tickle the taste buds. Clear and clean refreshing soup, it could do with less chilli as the spice was overpowering the natural robust soup broth, which was a pity. The broth reminded us of a typical Teochew steamed silver pomfret served in traditional Teochew restaurants and zi char stalls. The classic Vietnamese staple, Pho Bo (SGD 26) is served the traditional way in a fragrant beef broth but with the added richness of premium sliced Wagyu beef accompanied with the freshness of bean sprouts and other herbs, presented on the side when served. The wagyu beef is from Australia and is served raw separately. You simply dip the wagyu slices into the piping hot soup according to your preferred doneness. The soup broth is brewed from scratch from beef bones and stock for many hours, we were told. We were blown away with the decadent Gaeng Phed Ped Yang (SGD 22), a roasted duck in rich Thai red curry (perfectly paired with Stella Artois Pilsner). Chef Chookiat adds a creative twist to this traditional dish with grapes and pineapple giving a wonderful hint of sweetness with spice. Post Meal Sweet Tooth Indulgence A meal is never complete without desserts! We tried the Banh Chuoi (SGD 12), a savoury Vietnamese dessert consisting of banana fritters and black sesame ice cream and the traditional Thai Khao Neow Ma Muang (SGD 10), a sweet sticky rice pudding paired with slices of sweet mango and coconut cream. It was a brilliant and awesome lunch. We will be back for sure! ABOUT RIVER WOK Nestled among restaurants and the romantic riverside of Robertson Quay, River Wok serves modern Indochina cuisine, pulling together dishes from Laos, Indonesia, Vietnam and Thailand that has a shared love of robust flavours, heat and contrasting textures. Cuisines at River Wok are specially brought to patrons by an Executive Chef who has over 30 years of experience in the region. River Wok is located at 80 Mohamed Sultan Road, The Pier, #01-12, Singapore 239013. Open Mondays to Sundays from 12pm to 11.00pm, please call (65) 6732 1126 for enquiries and reservations. Visit and follow – Facebook page www.facebook.com/RiverWok & Instagram page www.instagram.com/river_wok for more information.

Artemis Grill showcases sustainable Mediterranean organic cuisine on the 40th floor 15,000 square foot Sky Forest roof garden of CapitaGreen in the heart of the CBD. We dropped by one evening to try their dinner menu. We started off with a Hamachi Crudo Green Sicilian olives, Tomato water, basil and almonds offer a refreshing appetizing start to our meal. The balance of the flavours was just nice and the Hamachi was really fresh. We paired this with an Austrian Gemischter Satz 2015 with lemon zesty undertones to harmonize the citrus acidity of the raw fish. We had the Quinoa Falafel next for our warm appetizer. Quinoa was deep fried and infused with hummus, white cabbage slaw, pomegranate and za’atar. The crust was crispy on the outside and warm and moist on the inside. The dish was elegantly plated in an Instagram worthy fashion. We were feeling hungry and had another warm appetizer – Chargrilled Spanish Octopus This dish was brilliantly executed and featured Spanish Chargrilled Octopus with chorizo, white bean cassoulet and kombu. The highlight and main course of the evening – Mey Selection Tenderloin 200g Grass fed tenderloin from Melbourne Victoria cooked medium rare to perfection, topped with parsnip puree, button mushroom and sauce au poivre. A leaner and healthier alternative to grain fed options, this grass fed tenderloin simply melts in the mouth with each bite and we paired this with a full bodied intense Conde Valdemar Gran Reserva 2008 from Rioja, served in a Bordeaux style Schott Zwiesel glass. Spanish Rioja We were enjoying our steak with the brilliant Spanish Rioja Gran Reserva. Cheap and good wine available by the glass. To round off the evening, we had a sweet treat – Coffee Chocolate Ice Cream Topped with cookie crumble and mascarpone mousse. What a way to finish off an awesome dinner. The kitchen is helmed by British master chef Oliver Hyde,with previous stints at 3 Michelin Star Waterside Inn, 3 Michelin Star Gordon Ramsey, 1 Michelin Star Hostellerie la Briqueterie, Pollen and Maggie Joan’s. For Reservations, please contact Artemis Grill: Tel: 6635 8677 enquiries@artemisgrill.com.sg CapitaGreen Rooftop Level 40, 138 Market Street Singapore 048946

Hidden Door Concepts, the progressive restaurant group behind some of the most well known lifestyle and F&B concepts in Singapore, like Sear and Empire, has launched a new concept in the heart of Mohamed Sultan Road, serving breakfast, dinner and bonding over a few casual beers. As an unpretentious and casual neighbourhood bar, Nickeldime River Valley offers high quality craft beers and international bar food in a laid back environment. Chief Executive Chef Tim Ashwood helms the kitchen and prepares all the progressive comfort food completely fresh in-house from scratch. No shortcuts, no cutting corners. We dropped by one evening to check out the place. We had a few dishes to share, paired with craft beers such as: 1) Stone and Wood Green Coast Lager. 2) Tuatara Coastin’ Session IPA. 3) Pirate Life Mosaic IPA. 4) Heart of Darkness Directors Cacao Porter SCOTCH EGGS STOUT BROWN SAUCE Runny eggs wrapped in smoked streaky bacon and house bread crumbs, served with traditional English brown sauce caramelized with dark chocalate stout. This dish is well executed with the right balance of flavours and sweetness. PICKLED BEETROOT & WITLOF SALAD The beetroot is slow roasted, peeled and pickled in maple syrup and sherry vinegar. It is added to witlof and tossed with candied hazelnuts, orange segments and dressing made from beetroot pickle jus, topped with feta mousse. A refreshing and healthy dish indeed. CROQUE MADAME A modern take on a traditional cafe dish. House made leavened brioche is layered with Dijon mustard, hand-carved leg ham and a cream layer of mozzarella, cheddar, gruyere and IPA beer. It is masked with bechamel and baked in the oven, and served with a fried egg. This simply melts in the mouth and explodes in the mouth with a fusion of delightful flavours. CONFIT DUCK WAFFLE The duck legs are cured for 12 hours before slow-cooked in duck fat, and served atop leavened thyme and cheddar cheese waffle, stout glazed bacon and a fried egg. The marbling of the duck fat oozes out and pairs really well with the Cacao Porter with hints of red berries, cacao nibs and dark roasted coffee. Nickeldime River Valley is at: 8 Mohamed Sultan Road Singapore 238959 For reservations, please call: Tel: 67351035

We started off with a Dassai 50 Junmai Daijinjyo. Paired with Chef’s recommended starters. Lobster with pasta. Next up was the Shunjuu Salad. This Pitan tofu Century Egg sauce with Salmon and Avocado tartare is simply amazing. It was really delicious. Sashimi Moriawase. A combo platter of salmon belly, Tuna, Swordfish, Amberjack and Ebi. The sashimi was really fresh and we heard the restaurant flies them in twice a week from Tsukiji Fish Market in Tokyo. The Skewers came next, fresh from the BBQ. Chicken Wings. Very well marinated with a hint of sea salt and pepper. Asparagus Roll with Pork. Char-grilled to perfection. Look at the slight “chao tar” burnt effect. Meat Bar with Raw Egg. Wakadori Karage Chicken. Cold Angel Hair Pasta with Truffle Oil. - Really tasty umami flavour infused with the natural palette of Truffle Oil, topped with Ikura and small shrimp. The highlight of the evening. A4 Kagoshima Ribeye. The natural marbling of the fats simply melt in the mouth. O-toro! Jo-Karubi Shortribs. It was a little dry and lean, but nevertheless quite decently prepared. We were absolutely stuffed to the limit by this stage, but we still squeezed some room for dessert - Japanese Parfait. Black Sesame Goma Ice Cream. Menus: Rosette Media’s Overall Verdict: A reasonably priced and awesome food quality Izakaya bar set in the heart of the quiet Robertson Quay Japanese F&B enclave. It is a great spot for after work drinks and tapas washed down with a wide selection of the best sakes in town. For reservations, pls contact: +65 6887 3577 or visit: www.shunjuu.com Address: 30 Robertson Quay 01-15 Riverside View Singapore 238251