E!ght Korean BBQ, Ninja Cut, Bake Cheese Tart, Starbucks Reserve and Man Man Japanese Unagi Restaurant

Signature 8 Colours Set.
Signature 8 Colours Set.PHOTO: E!GHT KOREAN BBQ
Waikiki Surf.
Waikiki Surf.PHOTO: NINJA CUT
Siphon Brewing Method.
Siphon Brewing Method.PHOTO: STARBUCKS SINGAPORE
Unagi Donburi.
Unagi Donburi.PHOTO: EUNICE QUEK

1 E!GHT KOREAN BBQ

Get your fix of Korean barbecued meats at the second E!ght Korean BBQ restaurant in Shaw Centre.

At the new outlet, check out the Big Hog Plate ($45), a 360g slab of Hungarian Mangalica pork belly. It is cubed and tossed on the grill with thickly sliced onions and king oyster mushrooms. The dish is served with grilled mugwort rice cake and honey on the side.

There is also the signature Chul Pan (speciality hot grill, minimum order of two portions of meat: $15 for chicken; $16 for pork belly; and $18 for beef), thinly sliced meats stir-fried with vegetables.

For big groups, pick the sets ($58 to $98) featuring grilled Mangalica pork items. The signature 8 Colours Set ($98, for three to four people) includes thick-cut Hungarian pork belly marinated in eight flavours. The sets come with house-made kimchi and beansprouts as well as a choice of stew: beef kimchi, seafood bean paste, pork belly kimchi or sardine kimchi. Add $6 for seafood soft tofu or army stew.

Pair your meal with the new organic honey makgeolli (fermented Korean rice wine, $35) and bokbunja (Korean raspberry wine, $35).

Where: 04-20/21 Shaw Centre, 1 Scotts Road

Open: 11.30am to 2.30pm, 5.30 to 10.30pm (weekdays); 11.30am to 10.30pm (weekends and public holidays)

Info: Call 9018-9212 or go to www.facebook.com/8koreanbbqshaw


2 NINJA CUT

Ninja Cut, the sister outlet of six-month-old Ninja Bowl in Duxton, has opened at Seah Street.

The 1,600 sq ft restaurant features its main proteins with a choice of its signature Ninja Rice - a blend of vinegared Japanese pearl rice; brown rice with seaweed flakes; buckwheat soba noodles; or greens.

Main options include Squid Fix ($18), a whole grilled Japanese squid served with sauteed mushrooms, miso cucumbers, honey-glazed carrots and furikake; and What's Your Beef? ($18, only 30 servings a day), with 150g of medium rare roast beef with grilled corn seasoned with furikake, sauteed mushrooms, honey-glazed carrots, onsen egg and garlic chips.

Other items include #CrispyGoals ($14), with crackling pork belly, and Waikiki Surf ($16), with yuzu-marinated salmon poke.

All-day brunch items include The Cheeky Cheese ($18), where beef cheek is seasoned with red wine and braised for a day in Japanese curry, and paired with a grilled cheese brioche sandwich.

Ninja Cut and Ninja Bowl are part of food and beverage company The Astronauts Group, by former 987FM radio deejay Darren Wee.

Where: 32 Seah Street

Open: 9.30am to 7.30pm (weekdays); 9am to 6pm (weekends)

Info: Call 6264-7727 or go to www.facebook.com/TheNinjaCut


3 BAKE CHEESE TART AT WESTGATE


PHOTO: BAKE CHEESE TART

Less than six months after it opened its first flagship store at Ion Orchard, Hokkaido's popular Bake Cheese Tart opens at Westgate in Jurong East tomorrow.

The brand is famous for its crispy pastry and mousse-like filling made with a blend of three types of cream cheese - two from Hokkaido and one from France.

Each tart (pictured) is priced at $3.50, or six for $19.50. Customers can buy only 12 tarts each.

In line with its opening, the Westgate store will give out exclusive tote bags and badges to the first 50 customers a day who buy two boxes of cheese tarts (12 pieces). The promotion will be on for a week from tomorrow.

Bake was founded in July 2011 in Kinotoya, Hokkaido, and it has 23 stores - 14 are in Japan and the rest are in other Asian cities, including Hong Kong, Seoul and Bangkok.

Where: B2-04 Westgate, 3 Gateway Drive

Open: 10am to 10pm daily

Info: http://bakecheesetart.com/


4 STARBUCKS RESERVE

With many indie cafes offering artisan brews, coffee chain Starbucks has upped the ante.

Its seventh Starbucks Reserve store in Marina Bay Sands is the first outlet in Singapore to feature the siphon brewing method (from $7.80, hot only). The glass chambers keep the brew at an optimal temperature while the full coffee flavour is extracted.

Pick from other apparatus to manually brew your next cuppa, such as The Clover Brew (from $6.30, hot and iced), which uses vacuum-press technology with precise control over water temperature and brew time, as well as the Chemex (from $6.90, hot only), and pour-over (from $6.30, hot and iced).

Other Starbucks Reserve stores are at locations such as Resorts World Sentosa, Rochester Park, Fullerton Waterboat House and Jurong Point. Like artisan cafes, these outlets offer small-batch, single-origin coffee.

Where: B2-54/55 The Shoppes at Marina Bay Sands, 2 Bayfront Avenue

Open: 8am to 11.30pm (Sundays to Thursdays); 8am to midnight (Fridays, Saturdays, eves of public holidays, and public holidays)

Info: www.starbucks.com.sg


5 MAN MAN JAPANESE UNAGI RESTAURANT

It cannot get any fresher than having live eel killed, skewered and grilled on the spot for your meal. So if you cannot stand the sight of blood, do not sit at the counter at the five-day-old Man Man restaurant, which specialises in unagi dishes.

It is run by Japanese chef Teppei Yamashita, who also owns his eponymous restaurant at Orchid Hotel, along with Hanare Cafe in Tanjong Pagar, Teppei Syokudo in Ion Orchard and the Teppei Daidokoro outlets.

The simple menu features Hitsumabushi ($26.80+) with unagi don, dashi and spices. This is good for diners to enjoy different ways of eating unagi - first with the rice, then with sauces and wasabi, and finally with the dashi.

Or go for the unagi donburi ($18.60+ to $32.80+, available for takeaway) with unagi on rice with tamagoyaki, soup and pickles.

Another option, depending on availability, is the kimo don ($24.80+), with kimoyaki (grilled unagi liver), unagi, tamagoyaki, soup and pickles.

Where: 1 Keong Saik Road, 01-01

Open: 11.30am to 3pm, 6 to 10.30pm (Mondays to Saturdays); closed on Sundays and public holidays

Info: Call 6222-0678

Eunice Quek

• Opening a new restaurant? Send the details to stlife@sph.com.sg

A version of this article appeared in the print edition of The Sunday Times on October 16, 2016, with the headline 'Open For Business'. Print Edition | Subscribe