Here’s how you know new restaurant Sakurazaka checks the right boxes: It does a mean risotto, an Italian dish one would hardly expect to find at a Japanese hotpot establishment. The key is the broth, a crucial element in both shabu shabu and risotto.

Chef Masashi Horuichi, who worked in two- Michelin-star L’Atelier de Joel Robuchon in London, takes his time covering the bases – five types of broth made from pork, beef, seafood, chicken or ago dashi (seaweed and bonito flakes) are brought to a slow boil over four hours to coax out maximum flavours. A worthy match for premium cuts of Japanese Joshu Wagyu and Kyushu Japanese pork belly that the restaurant offers.

24 Greenwood Avenue. Tel: 6463-0333.


Contemporary izakaya Mo’Mor takes over the space formerly occupied by Maca, forgoing the dim interiors of typical izakayas in favour of alfresco seating. Head of the kitchen is Martin Woo, whose 30 years of experience includes working in Hilton Singapore and The Ritz in Taipei.

Hokkaido Scallop Tartare New

Woo’s speciality is European cuisine, and this comes to the fore here with a Japanese touch. Rock lobster, for instance, is topped with mentaiko hollandaise; Hokkaido scallops are turned into tartare and served with a dollop of ikura. Get the skewers (Mo’Mor gets its meats from a Swiss butchery next door) if you crave a more traditional izakaya experience.

#B1-01 Tanglin Post Office, 56 Tanglin Road. Tel: 6463-8080.


It’s hard to miss the grand curvaceous dome of the Singapore Sports Hub designed by DP Architects. The home-grown architecture practice has now translated its signature curves and clean lines into the set-up of Redpan, a joint food venture with the people behind popular bistro Grub.

Menus here are illustrated by local architect Lee Xin Li, with fun offerings like hae bi hiam (spicy dried shrimp paste) tagliatelle tossed with sakura ebi and juicy seared prawns.

#02-03/04 Marina Square. Tel: 6255-5850


Sakurazaka Photos – Photo Credit: John Heng.