Open For Business: Ramen Tenji & Soi Thai Soi Nice, Wolfgang's Steakhouse and Long Jiang Classic Noodle & Congee House

Ramen Tenji & Soi Thai Soi Nice.
Ramen Tenji & Soi Thai Soi Nice. PHOTO: SIMYEE HOLDINGS


Simyee Holdings has opened two restaurants at The Seletar Mall. Its newest ramen joint, Ramen Tenji, sits side by side with sister brand Soi Thai Soi Nice. The Seletar Mall outlet is the Thai eatery's second.

Ramen Tenji offers three tonkotsu soup bases - original, black garlic and red spicy, each available in original (with char siew) and Shogun (with stir-fried marinated pork belly) versions. Ramen prices start at $10.90++. There is also the Signature Shogun ($17.90++), with seaweed, Ajitama egg, char siew and marinated beef.

Soi Thai Soi Nice has revamped its menu with a wider spread of Thai dishes, including a Yen Ta Fo Shabu hotpot (right, $22.80++, serves two) - the Thai version of yong tau foo in a pink soup base with fish balls, prawn balls, prawn dumplings, tiger prawns and crispy fish skin. Other new dishes include Thai Style Steamed Whole Seabass ($28.80++) and Century Egg with Basil Minced Pork ($10.80++).

The Butterfly Pea Menu is available for a limited time, with items such as Butterfly Pea Glass Noodle Salad ($9.80++) and Iced Butterfly Pea Coconut Drink ($4.80++).

Where: 01-28/30 The Seletar Mall, 33 Sengkang West Avenue

Open: 11.30am to 10pm (weekdays), 11am to 10pm (weekends and public holidays)

Info: Call 6581-2189 (Ramen Tenji)/6581-2190 (Soi Thai Soi Nice) or go to or



After successful launches in Asian cities such as Beijing, Hong Kong, Tokyo and Seoul, New York institution Wolfgang's Steakhouse by Wolfgang Zwiener has opened in Singapore at Robertson Quay.

The family-run restaurant is reputed for its tender sub-primal cuts of prime USDA Black Angus meat, which are dry aged in a specially designed ageing room for 28 days.

It prides itself on being "different from all other steakhouses... (in that) we still do things the traditional way", says Zwiener. Its precision-cutting, dry-ageing and high-heat cooking can be witnessed in its bustling kitchens.

Once the beef has reached maturity, an in-house butcher carves the meat to size before cooking to order at around 900 deg C on a grill broiler to seal the meat's succulence and flavour.

All steaks - from the rib-eye ($118++) to the filet mignon (above right, $70++ to $118++) - arrive with a caramelised crust and tender meat .

Seafood selections include grilled salmon ($60++), grilled yellowfin tuna ($70++) and jumbo lobsters (market price), while must-try starters and desserts include the Seafood Platter ($50++), jumbo lump crabmeat cocktail ($35++) and New York Style Cheesecake ($18++).

Where: 02-01 InterContinental Singapore Robertson Quay, 1 Nanson Road

Open: 11.30am to 11.30pm daily

Info: Call 6887-5885 or go to


Long Jiang Classic Noodle & Congee House. PHOTO: LONG JIANG CLASSIC NOODLE & CONGEE HOUSE

Night owls will be pleased to find seafood congee dishes and noodle soups in the wee hours at Long Jiang Classic Noodle & Congee House in Clarke Quay, which is open till 4am.

Spanning more than 2,530 sq ft, the 116-seat restaurant is headed and co-founded by chef Francis Chong, president of the Society of Chinese Cuisine Chefs (Singapore) and gold medallist in the individual and team categories at The World Golden Chef Competition 2010. He has also won awards in Hong Kong and Taiwan, among other places.

The restaurant boasts dishes of fine-dining standards, including fresh seafood specialities such as Braised Cheesy Lobster Bee Hoon, Lobster with Conpoy Porridge (right, both $98++ a pot, for three to four people) and Signature Ocean Treasures Porridge ($48++ a pot, for three to four people).

For vegetarians, there is the Cereal & Multigrain Porridge ($10.80++ individual, $20++ a pot for three to four people), a colourful medley of diced pumpkin, purple potato, black eyed peas, peanuts and vegetables on a bed of creamy congee.

Where: 01-16 The Foundry, Clarke Quay, 3B River Valley Road

Open: 5pm to 4am daily

Info: Call 6266-3323 or go to

Ronald Kow

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A version of this article appeared in the print edition of The Sunday Times on October 22, 2017, with the headline 'Open For Business'. Print Edition | Subscribe