Newcastle - Uk Restaurants

Welcome to TENKAICHI - the TOP award-winning Japanese BBQ Buffet Restaurant in Singapore that specialises in Wagyu Beef BBQ. With a combined experience of near 50 years, our chefs spent years in Japan honing their skills and fine-tuning their craft, developing a keen eye for the freshest produce and mastering the Japanese remarkable cutting skills. The ultimate authentic Japanese Yakiniku awaits you at Tenkaichi!

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.

GudSht @ Cineleisure is your neighbourhood bar and more! We are also a bottle store and a bistro that serves an array of sumptuous bites. Expect Japanese-fusion delectables with a local spin. You can taste GudSht’s style of being fun, experimental, and bold in our flavours. Our menu features mostly savoury and spice-tingling bites. The stars of the show is undoubtedly GudSht’s array of skewers - lovingly flame grilled and are certified #GudSht. These include some of the juiciest skewered chicken thighs, umami unagi skewers, buttered and grilled broccoli, and plump mentaiko Japanese scallops. If you're in for a hearty …

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 …