Hotels News Archives - Page 18 of 19

How the property changed hands over past decades

The historic Hotel Putnam, pictured here in 2017, has continued to deteriorate over the years. At 100 years old, the building is believed to be beyond repair, and an engineer recommended at the end of 2022 that it be demolished.

DELAND — The historic Hotel Putnam has seen a lot in its 100 years at 225 W. New York Ave. in downtown.

Demolition began on Feb. 13, about six weeks after a structural engineer recommended it be torn down because of the level of deterioration.

Here’s a look at what happened just within the past 10-plus years:

2012: Apartments no more

Owner Jayne Rocco receives notice from the bank that it would begin collecting “all rents and profits” due to her falling behind on mortgage payments.

The last of the remaining tenants were evicted from the Putnam, which had been serving as a 60-unit apartment building, the previous year as many had stopped paying their rent, which led to Rocco falling behind on the mortgage.

The two clubs on the first floor, JR’s Saloon and Club Envy, also closed around this time.

moving out:The Hotel Putnam’s final days as an apartment building in downtown DeLand

2013: New owner from New York City

The Hotel Putnam was purchased from Occor Inc., owned by Rocco, for $902,800, by Soly Halabi with Venture Capital Properties in New York City, according to property records.

Halabi said he and his silent partner in the venture wanted to restore the property for operation as a hotel or possibly apartments.

‘Move quickly’:The new owner talks about intentions for the Putnam Hotel project

2014: Plans for Putnam ‘on hold’

A year into owning the Putnam, Halabi says the plans he and his silent partner have for the building are “on hold for the time being.”

He also said they wouldn’t knock the aging building down.

“There’s too much history with the building,” Halabi said that July.

2015: Sold again

A Daytona Beach-based development company purchases the Putnam for $450,000, according to property records.

Summit Hospitality Management Group declined to comment at that time on the plans for the vacant building.

2016: Hotel Putnam ‘available’

A for-sale sign is posted at the front of the property, just west of the intersection of West New York and Florida avenues.

The listed agent, Scott Garrett with the Orlando-based Boss Commercial Real Estate, said the asking price was $999,999.

Summit Hospitality’s vice president of operations said that September that the company was actually hoping to keep the acquisition and find a possible partner in the project.

2017: New proposal from new developer

Sarasota-based Tony Collins, who was under contract to buy the Putnam, proposes a plan to the City Commission in April that would see the city contribute $750,000 in cash over five years.

Additionally, Collins sought a change to the city’s code that would amount to a tax exemption of $600,000 to $700,000 over 10 years. Collins pitched using the Putnam for “high-end” apartments with a museum space on the first floor.

The commission voted that June to invest $500,000 from the general fund over five years.

By the year’s end, the agreement expired as Collins failed to obtain the necessary financing.

expired:The agreement between the developer and DeLand on Hotel Putnam failed to come to fruition

2018: Orlando-based developer enters the picture; a fire breaks out

Mohamed Rashad via his company, Big Bubba Investments, LLC, purchases the Putnam for $1 million.

Not long after making the purchase with plans to turn it into a multi-family project, DeLand firefighters responded to the property after a blaze was spotted.

Future after fire?:Prospects for DeLand’s historic Hotel Putnam uncertain after blaze

The investigation into the “set-fire” was closed six months later, no suspects were identified.

It was common knowledge that trespassers entered the property and/or the actual building now and then.

2021: Utah-based developer brings hope

Axia Partners bought the Putnam Hotel from Rashad for $2.3 million in November.

DeLand City Manager Michael Pleus said he and others familiar with the property’s history were feeling as hopeful as Axia had experience with major redevelopments.

This article originally appeared on The Daytona Beach News-Journal: Downtown DeLand’s historic Hotel Putnam: How the property changed hands

Sol & Ora | “Sun & Shore”: The Coastal Way of Life in Sentosa

Does the name Sol & Ora ring a bell? If it does, you probably have heard of or even visited Sol & Luna, a bistro at CapitaSpring, Raffles Place. Riding on the success of its sister restaurant, Sol & Ora is 1-Group’s latest multi-concept beachfront project and is perched on the rooftop of the Outpost Hotel, a stone throw from Imbiah Station. It is an all-day dining restaurant with a menu inspired by Mediterranean cuisine, specifically from the countries of Italy, France, Spain and Greece.

Sol & Ora 01 — Although we visited on a chilly weekend morning, we had a glass of Summer Solstice – a cocktail with Old Sport gin, Greek 5-herb tea syrup and rose syrup to start our meal there. It was light and refreshing with distinct floral flavors from the herb tea syrup and the rose petals.

Sol & Ora 02 — We had two items from their Weekend Brunch / Daily Breakfast Menu – Bagel Eggs Benedict with Smoked Salmon and the Sol & Ora Fontina Scrambled Eggs. The former consists of nutty, toasted sesame bagel with poached eggs, smoked Hollandaise and smoked salmon. There is also the option of smoked ham.

Sol & Ora 04 — During our visit, we were informed by the staff that the place is rather popular with diners for the dinner service as they are treated to a wonderful view of the sunset. If you’re visiting in the evening, then you can try the La “Bomba” as an appetizer. This Spanish tapas is a deep-fried breaded sphere of minced chicken and potatoes, seasoned with a Mediterranean spice then drizzled with house-made aioli and a piquant, spicy tomato passata sauce.

Sol & Ora 05 — As you would know, I am a pasta lover so I had to try one of the offerings from their pasta menu. The Cavatelli Pasta consists of squid, crab, amalfi lemon, red onions and spinach. The seafood stock and the ingredients reminded us of an Italian version of our local hokkien mee, so this dish was highly relatable.

Sol & Ora 06 — Other mains include the Seared Red Norwegian Salmon and Wood-Fired Wagyu Bavette. The flavors of Sicily are brought out in the Salmon dish with the Trapanese pesto accompanying the moist salmon fillet. Made with a blend of almonds and pecorino, the pesto sauce is unlike the usual that uses pine nuts and parmigiano. This was voted as the favorite dish among my dining companions.

Sol & Ora 07 — The Bavette on the other hand is served with truffle sauce and Maldon salt. We thought that the steak was a little tough, so do inform the staff of the doneness if you are getting this dish.

Sol & Ora 08 — A plant-based dish for vegetarians is the Imam Bayildi. A classic Mediterranean dish with Arabic origins, the eggplant is first wood-fire scorched, hollowed out then stuffed with a filling of eggplant braised in tomato, coriander seeds and cinnamon, followed by baking in the oven in a tomato sauce. Lastly, the egg plant is topped with crumbled Persian feta cheese and peppery rocket leaves.

Sol & Ora 09 — We rounded our meal with churros with chocolate dip and Tarte Tropezienne.

Sol & Ora 10 — I thought that the French Tarte Tropezienne was unique, a vanilla pastry cream sandwiched between fried brioche buns, finished with a dusting of powdered sugar and toasted desiccated coconut.
As you can see, there is a wide variety of offerings on the Sol & Ora menu so give it a try if you want somewhere more private and away from the hustle and bustle of the city.
Budget per person: $30 to $40 per person

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East Coast Commune | A Wholesome, Family-Friendly Cafe in Marine Cove (East Coast Park)

With new cafes constantly popping up in Singapore, we sometimes get caught up in visiting and trying out the new places and neglecting the ones that are good. We are glad to re-visit East Coast Commune as it celebrates its second anniversary with new menu items for brunch (available until 3pm), lunch (available from 11am) and all-day dining. We are also happy to find out that the cafe has extended its hours on weekends to include dinner service (6pm to 9pm) and are serving anniversary picnic sets too.

East Coast Commune 01 — As we visited on a cloudy day, I opted for a cup of hot oat masala chai and my dining companion had the iced hibiscus passionfruit. The oat masala chai was brewed with black tea infused with strong spices – smooth and comforting. The iced hibiscus passionfruit, on the other hand, consists of swiss herb berry tea, passion fruit puree and honey.

East Coast Commune 03 — The chicken is deliciously tender and lightly battered. Try this if you like fried chicken. The sourdough waffle also complements the protein as the sourdough starter gives the waffles a denser texture.

East Coast Commune 04 — We had two items from the lunch menu. The first was a Crispy Snapper. Marinated with turmeric and cumin, the snapper is served atop a bed of spelt and accompanied by Baba Ghanoush, fennel-cucumber salad, vanilla and yogurt. A healthy and interesting take on “fish and chips” sans chips but replaced with a healthy grain. Similar to the fried chicken, the snapper is also lightly battered and not oily.

East Coast Commune 05 — The second item from the lunch menu is the Crab Dashi Linguine. Eggless linguine is served with crab meat, dashi cream, pickled kombu in ponzu, edamame, sesame seeds and lemon breadcrumbs. The addition of ponzu helped to cut through the creaminess of the dish. We thought that this is a dish that is best shared given the generous portion of crab meat and linguine.

East Coast Commune 06 — To end our meal, we had the Granny’s Apple Tart with Vanilla Ice-Cream. The waiting time for this dessert to be prepared is worth it. The combination of a solid tart crust, apples, cinnamon, frangipane, oat crumble and miso caramel was absolutely delightful. The added scoop of vanilla ice-cream was such an indulgence that I couldn’t pass up and have no regrets for doing so!
East Coast Commune occupies a 3000 sq ft area and its high ceiling, scandi-themed furnishings makes it an aesthetically pleasing place to be at. I am already planning my next trip back as I wanted to try more items from their menu but was limited by my stomach space this time. Perhaps I will make a visit in the evening to try out their dinner menu and am certainly eyeing their signature sourdough waffles with ice-cream for dessert.
Special mention to the little touches that we noticed during our visit to show how family-friendly the East Coast Commune is. Apart from having a play area for the kids to have fun whilst parents dine, there is also a nursing room and dedicated kids menu for the little ones. It’s a little wonder why the cafe was packed with families during our visit on the weekend!
Budget per person: $20 to $30 per person

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WAKUDA | Celebrating The Best of Okinawa Produce With Chef Tetsuya Wakuda

Situated in the lobby of Tower 2, WAKUDA Singapore is the brainchild of two-Michelin starred chef Tetsuya Wakuda and John Kunkel, CEO of 50 Eggs Hospitality. A buzz-worthy restaurant that redefines traditional Japanese dining and prides itself on using fresh produce. During our visit this time, we had the opportunity to try WAKUDA’s “Celebrating the best of Okinawa” menu, a specially curated menu together with the Okinawa Prefectural Government Singapore Government Office. It is a one-off ten-course menu as WAKUDA introduces its lunch service (12pm to 3pm) on Thursdays and Fridays. Previously, WAKUDA only served dinner from 5pm to 11pm.

WAKUDA 01 — We started off with the Monzuku Su (seaweed) which is an essential product of the fishing industry in the Okinawa Prefecture and a staple of the Okinawans as it contains rich minerals such as calcium, magnesium and soluble dietary fiber. Chef Tetsuya’s take on this ingredient is to serve it cold with yuzu and shoyu broth and topped with a tiny bit of Okinawa lime (a hybrid of mandarin oranges and kumquat) – sure to stir your appetite.

WAKUDA 09 — The next dish is one of WAKUDA’s signature – Big Eye Tuna. Marinated loin of tuna is set on toasted bread with wasabi and plated with sea grapes. The wild-caught tuna (maguro) in Okinawa waters is characterized by its lean flesh, firm texture and refreshing flavour.

WAKUDA 02 — This salad of Sea Grape and Onagadai (long-tail red snapper) is one of my favorite courses. Sea grapes is an edible seaweed cultivated and harvested in coastal waters and aquaculture farms in Okinawa. These sea grapes present a light crunch with a pop of umami, fairly similar to caviar. Commonly used as a garnish, the sea grapes lend some savouriness to this salad and the freshness of the snapper is also evident.

WAKUDA 03 — In season right now, the fourth course features poached Shirako (Cod Milt) and Tofu Yo. Shirako is a Japanese delicacy that tastes buttery and creamy. The tofu yo is fermented tofu, a traditional Japanese delicacy originating from Okinawa.

WAKUDA 04 — For the Chef’s Selection of Sushi, the line-up was yako shell, tiger prawns and sode ika (squid). The yako shell is an iconic Okinawan delicacy and is usually enjoyed raw to savor the deep oceanic flavours. The tiger prawns are sweet to the palate with a tender bite, with a slight spice added to it. My favorite is the Sode Ika with the addition of shiso leaf underneath, hence the tint of green.

WAKUDA 05 — The two hot dishes on this menu were the Steamed Okinawa Grouper and Braised Beef Cheek. The former reminds us of Chinese-style steamed fish, particularly with the spring onion garnish and soya sauce but with a Japanese spin to it as some wakane is hidden underneath the fish.

WAKUDA 07 — The beef cheeks were beautifully braised but the texture was unlike the usual beef cheeks that we had. The texture of this dish was firmer and closer to beef tongue instead. The marbling was good too.

WAKUDA 08 — We rounded off this wonderful meal with Kokuto Ice-cream (not-featured) and Ginger & Shikwasa Creme Brûlée.
Our experience at WAKUDA was great, it felt as though we were momentarily transported to Japan, amidst the elegantly designed communal spaces and the well-thought out dishes. This menu also introduced us to Okinawan produce and the recurring word throughout our meal was “refreshing”.
PS If you’re planning to dine there or are celebrating a special occasion, we recommend getting the seats in front of the beautiful tree (which were told to come from Japan), right behind the counter where you see the Chefs in action. We are not posting a photo here so that you can witness its beauty in person during your visit!
Budget per person: – (menu featured is not usually available), but lunch sets start from $72++ per person

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CANCHITA | Peruvian-Mexican Brunch in Dempsey’s Lush Greenery

Located on the corner of Dempsey Hill, CANCHITA embodies the vibrant energy of Latin America through its modern Peruvian cuisine, colorful interiors and upbeat salsa music. Having opened their doors for more than a year, the owner-chefs Tamara and Daniel Chavez are introducing diners to a brunch menu with dishes that are staples in Mexico and Peru.

CANCHITA 01 — We were told that CANCHITA serves interesting cocktails and ordered a different one each to try. We had the Pisco Punch, Passion Margarita and Sangria Latina. I liked the Pisco Punch best as it was lighter and sweeter, consisting of Pisco Quebranta, pineapple, lemon, orange, honey and soda. Sangria is an often-featured drink in Latin America and a good choice for someone going for the full experience.

CANCHITA 02 — Onto the food, we started off with this Tostada de Pulpo. A crispy corn tortilla, stuffed with black beans, “nopales” cactus salad and fresh cheese. The base was more substantial compared to a typical taco given that the tortilla has been fried and can therefor hold the sauces and ingredients well.

CANCHITA 04 — Another recommended ceviche is the Vuelve A La Vida – a mix of prawns, fish, calamari and crab with tomato tiger’s milk and served with a crispy corn tortilla. The base for this ceviche is sweet and sour because of the tomato and reminded us of a Thai dressing when we first ate it. A good ceviche to whatever your appetite due to the tangy flavours.

CANCHITA 05 — The Agua Chile Negro is a ceviche for those who prefer something more adventurous. Hokkaido scallops are marinated and served in black squid ink tiger’s milk, chalaquita, cucumber and canchita. Unique and refreshing – just be careful of your white shirts / light colored clothing!

CANCHITA 06 — We also tried a couple of their tacos. Here, we had the Barbacoa – grilled NZ Lamb Rack in borracha sauce and cactus salad sitting atop a taco shell. I don’t usually take lamb so I have a smaller serving and the lamb isn’t too gamey. My pick would be the El Matador – australian beef tenderloin with guacamole, fries and onion salad with the same taco shell.

CANCHITA 07 — To round off the savouries, we had the Pescado a la Talla – market fish with adobo and parsley sauce, served with green salad and oranges. Chef suggested that we take the green salad, oranges and fish in a bite. The citrus sharpness of the orange is a good contrast to the richer adobo and parsley sauce. If you aren’t full by then, the fries will provide you with additional carbs.

CANCHITA 08 — We ended our meal with the Tres Leches, a moist coconut cake soaked in three kinds of milk for hours before being served with strawberries and copious amounts of pastry cream. It was a little sweet for us but maybe you have a sweeter tooth than we do!
Do note that Canchita has 3 different dining areas – the Amazon room, the Inca room and the outdoor terrace. We dined in the Amazon room where you can see the lush greenery and it feels like you were dining in the Amazonian jungle, hence its name. However, we would love to dine at the Inca room on our next visit as it looked quieter and suited for smaller groups. If you have a preference as to where you would like to be seated, do indicate when making reservations.
Budget per person: $30 to $40 per person

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Issho Izakaya | Japanese Izakaya in Marina Bay

issho izakaya should be a fairly familiar name for those who love their Japanese food. Having 2 established outlets at Great World City and Singpost Centre, issho izakaya opens its third outlet at One Fullerton, with alfresco sitting, normal indoor sitting and private dining rooms with the same extensive menu that it offers at its other outlets.

issho izakaya 01 — We started off with their Salmon Salad ($19.90) and Hotate Carpaccio from their Zensai selection. The salmon salad is paired with a carrot dressing – light and unique, different from the usual sesame dressing.

issho izakaya 02 — The Hotate Carpaccio ($22.90) is a great starter option with slices of creamy swirls topped with seaweed and tobiko on a bed of onions and a slightly sweet sauce.

issho izakaya 03 — The Sashimi Moriawase ($44 for 15pcs) was the most theatrical dish with smoke billowing and the chef’s pick of fresh slices of fish arranged nicely on top of a “boat”. This seems to be a go-to for those who prefer to leave it to the chef instead of deciding the particular sashimi.

issho izakaya 04 — We also tried some of their sushi options – Otoro, Akami, Aburi Salmon and Salmon. Similar to the sashimi moriawase, sushi sets are also available if you want to have something fuss-free.

issho izakaya 05 — Their makimonos are popular with the younger crowd, in particular the dragon maki ($19.80) and aburi salmon & cream cheese maki ($19.80). The former is artfully plated to resemble a dragon.

issho izakaya 07 — Other cooked dishes that we tried include the Kaki Okonomiyaki ($15.80) and Hotate Cheese Yaki ($15.80). We were told that these are popular options with families as these are good for sharing.

issho izakaya 08 — To wrap things up, we had the Warabi Mochi ($7.80) and Matcha Lava Cake with Ice-Cream ($13.50).

issho izakaya 09 — The latter is on the sweeter side perhaps to cater to kids.
issho Izakaya also offers sake pairing with its food and they are offering a promotion for their draft sake at $50 for two 120ml glasses – the draft sake is light, hence easy to drink and can pair with sweet, savory and spicy food alike.
Budget per person: $35 to $45 per person

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Lawry’s The Prime Rib | Special Menus this Festive Season

Before you know it, we are approaching the end of 2022 and at the end of each year, we reflect on what happened in the past year and catch up with family and friends over good food. As with each year, Lawry’s has special set menus on Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day. Located on the 4th level of Mandarin Gallery, Lawry’s the Prime Rib Singapore is known for its “old-world charm, new-world luxury” feel. One will undoubtedly feel as though you are transported out of Singapore once you set foot into the restaurant. We were invited to try the 6-course Christmas Eve Menu and would like to share some of the dishes they have to offer.

Lawry's The Prime Rib Christmas 2022 01 — The amuse-bouche is the golden stuffed mushroom with smoked salmon. This amuse-bouche is similar to a mushroom croquette – minced chicken and stringy mozzarella encasing the mushrooms, topped with smoked salmon and mayonnaise sauce.

Lawry's The Prime Rib Christmas 2022 02 — The soup is cream of broccoli, packing enough greens before the meats / seafood are served. Roasted broccoli, onion, celery and fresh herbs are blitzed together with cream to achieve a fairly smooth consistency. Roasted pistachios and walnuts are added so don’t be surprised if you find some crunch in your soup.

Lawry's The Prime Rib Christmas 2022 03 — The appetizer is one of the more indulgent dishes of the meal – Pan-seared Goose Foie Gras with Port Wine Raisin Sauce and Poached Egg. The raisin sauce lends some sweetness to the rich and buttery goose liver. The egg yolk adds creaminess but hey, what’s the festive season without treating yourself?

Lawry's The Prime Rib Christmas 2022 05 — For those who prefer alternative meats or seafood, you can also choose the “bountiful catches” or “hearty meat feast” as mains. The photo above is a tasting portion of the various meats served. For “bountiful catches”, you can expect pan fried Ora King Salmon, baked oysters, lobster slipper served with mashed potatoes, seasonal vegetables and varied sauces. For “hearty meat feast”, a platter of grilled lamb rack with white truffle oil, slow-braised pork ribs with barbecue sauce and pan-seared chicken with caramelised pear slices is served.

Lawry's The Prime Rib Christmas 2022 06 — Round off your celebration with a selection of either the Holly Jolly Cake or Berry Merry Cake. If you’re there with friends, why not select both as they offer different flavor profiles. The Berry Merry Cake is a strawberry sponge cake with strawberry buttercream topped with fresh strawberries.

Lawry's The Prime Rib Christmas 2022 07 — The Holly Jolly Cake is a dark chocolate and vanilla sponge cake with vanilla fresh cream.
This Christmas, every table with a bill of $500++ will also leave with a bottle of Cocchi Piemonte Brut NV so that the celebrations can continue at home. Guests seated between 11.30am to 2.30pm can also enjoy 10% off set menus.
Budget: $189++ per guest

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Wagatomo | Festive Omakase Menu – Wagyu-centric dishes

We made a second visit to Wagatomo in less than 2 months to try its Wagyu-centric festive omakase menu, where Chef Tomoyuki Kiga – the brain and chef behind Wagatomo – curates a tasting menu featuring some of the best dishes of Wagatomo.

Available only from 1 – 31 December, this nine-course menu is value-for-money and showcases the prized Wagyu cuts in various ways.

Wagatomo 01 — Begin with the A5 Wagyu Pizza, a signature at Wagatomo. We tried this before during our previous visit so when we saw it on the Omakase menu, we knew it would mark a high start to the meal. Thin biscuit crusts are topped with slices of A5 Hida Gyu, complemented with ponzu mayo, pickled myoga (ginger flower) and yuzu kosho cream and a touch of truffle oil.

Wagatomo 02 — The second course – Moyashi (soya marinated beansprouts) is meant to whatever your appetite with the pomelo and tangy ume dressing.

Wagatomo 03 — The third course – A5 Wagyu Tataki is a dish made using Kumamoto Gyu. Slices of prime beef are laced with roasted negs salsa and garlic cream, the latter adding a tad more savouriness to the dish. This beef is very tender and a tad more fatty.

Wagatomo 04 — The fifth course serves up A5 Wagyu Senbei. Slow-cooked Shiretoko Gyu is served with Japanese nori senbei. The beef is soft from cooking long hours in controlled heat and is reminiscent of pulled beef. The charred jalapeño salsa adds a bit of punch and the crackers give an extra crunch.

Wagatomo 06 — The next course is one of the non-beef dishes. Pillowy soft egg plant is roasted with sesame seeds and generously dressed with miso before mozzarella is shaved on top and left to melt. The sweet-salty combination is yummy but be careful when digging in as the roasted vegetable retains heat well.

Wagatomo 05 — The mandatory greens come in the form of Brussels sprouts – fitting for this festive season. Deep fried before seasoning with citrus togarashi, these sprouts take on an added crispness that resembles crisps more than regular sprouts – perhaps because the leaves from the Brussels sprouts are separated before being fried. Addictive.

Wagatomo 07 — The next course puts the spotlight on A5 Misuji blade steak cut of the 4% Miracle Gyu (known at both Wagatomo and Gyu-san, its sister restaurant). The prized cut from right under the shoulder blade is slow-cooked for six hours with a sansho spice rub for flavor and accompanied by charred onion puree. This beef is richly marbled with a full-bodied flavour, we enjoyed every piece of it.

Wagatomo 09 — The dessert is a deconstructed Mille Feuille. Salted yogurt ice-cream is served alongside figs, chestnut cream and light puff pastry. Eat each component individually then all together for different textures and flavours.
This omakase sharing menu is one of the more value-for-money menus that we’ve come across recently and definitely one for the beef-lovers to check out. Do book before heading down as you can expect the seats to fill up quickly!
Budget: $98++ per person (minimum 2 to dine)

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Category Archives: Hotels News

2012: Apartments no more

2013: New owner from New York City

2014: Plans for Putnam ‘on hold’

2015: Sold again

2016: Hotel Putnam ‘available’

2017: New proposal from new developer

2018: Orlando-based developer enters the picture; a fire breaks out

2021: Utah-based developer brings hope

Sol & Ora | “Sun & Shore”: The Coastal Way of Life in Sentosa

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East Coast Commune | A Wholesome, Family-Friendly Cafe in Marine Cove (East Coast Park)

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WAKUDA | Celebrating The Best of Okinawa Produce With Chef Tetsuya Wakuda

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CANCHITA | Peruvian-Mexican Brunch in Dempsey’s Lush Greenery

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Issho Izakaya | Japanese Izakaya in Marina Bay

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Lawry’s The Prime Rib | Special Menus this Festive Season

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Wagatomo | Festive Omakase Menu – Wagyu-centric dishes

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