Cornwall - Uk Restaurants

In 2009, a dedicated group of friends conceived Shin Yuu with the focus of providing the best food and dining experience for our customers. Shin Yuu - 親友 in Japanese symbolises family, kinship and friends that we hold dear to our hearts. Loyal to our vision, we chose to serve in the heartlands to foster a sense of community with our customers. Eat to your heart's content, with gratitude, we tend.

A bar and restaurant serving modern, playful Japanese-inspired cuisine. Home to one of Singapore's best happy hours and the country's longest-running daily oyster happy hour. We have limited seats for reservations and save most seats for walk-in customers. If a time slot is not available, we encourage you to join us as walk-in. Thank you! ---- Please note that all guests are required to either show proof of full vaccination, a negative PET result that’s valid for the dine-in duration, or proof of recovery from COVID-19, upon arrival. Restaurants reserve the right to turn away guests who fail to comply …

In Japanese mythology, a Tanuki is a shapeshifting prankster, a playful creature with a big heart. We believe dining out should be a fun experience, serving up dishes that make you amused, inquisitive, and, most of all, happy. We love everything Japanese, but we also love the fun of modern American street food, so we did what we wanted to do... put them together for creations that are unique and unbelievably flavorful.

American neighborhood bar meets KTV, right on the riverfront in Boat Quay. Serving great simple drinks paired with a kick-ass playlist.

For its third season, 50Fifty will take a backseat and a new plant-forward concept, Mallow, will breathe new life into the pocket bar experience by chef Janice Wong. Along with it and at the helm is Christina Rasmussen, a Danish-American forager who trained in the Culinary Institute of America before moving to Copenhagen where she was the head forager for the World’s Best Restaurant Noma and conscious dining group Ark Collection. With a focus on plants grown and foraged on our native soil, matched by a hyperconscious and minimalist approach to cooking honed from time spent in some of New …