Joy Lim

Enjoy Eating House and Bar opened its doors in late 2018 and is proudly helmed by childhood friends, Joel and James. It is an eatery that'll take you right back to the past, woven with familiar Singaporean flavours.

For Chef-Owner José Alonso and General Manager, Jian Bang of Kulto, cooking is more than just a business, it’s a philosophy with the provision of culinary masterpieces and impeccable dining experience at the core. Kulto is the embodiment of authentic Spanish cuisine, serving you the best of paellas and tapas.

Cajun on Wheels is the epitome of bombastic flavours, an American fusion restaurant serving up your favourite Louisiana-style seafood with a unique local touch. It is managed by Executive Chef Yip, whose passion for cooking goes beyond measure.

Torasho Ramen & Charcoal Bar is a one-year-old establishment opened by Tora Widjaja and Sho Naganuma. From a chance encounter on the streets of Shibuya turned to brotherhood, they have a deep bond over a shared love for - you guessed it, food.

With a rich history dating back to 1939, Ka-Soh is widely known to be the pioneer of fish soup in Singapore. It has come a long way from its humble beginnings and is now managed by the third-generation owner, Cedric Tang.

The Plattering Co is helmed by the passionate trio, Jessica, Pearl and Yasmin and serving up a visual food experience from sumptuous platters to personal bowls are what they do best.

Dedicated to honouring traditional home bakes with her grandmother's recipes and love for baking, Shannon Lua, owner of Butter Studio, eventually decided to kick-start her bakery.

With the desire to share the experience of the wok hei guaranteed flavour ramen to all, the trio, Brandon, Calvin and Gao went on hunt to find master Masa-san in Japan.

Istimewa Nasi Padang has been around for more than three decades. Today, it is helmed by its second-generation owners, Chef Hadi and Afiza.

Teppei Restaurant is helmed by Chef Teppei Yamashita, a true-blue Japanese with a dedication to providing quality Japanese food. Read how hard work, dedication and perseverance, plus an Omakase menu that is crafted with love, has played a part in his journey.