James P. Ong

2 months ago | silverkris.com | James P. Ong

6 min read Published On January 31, 2025 It’s a cold November morning when we land in Fukuoka, with the crisp 12°C weather offering a refreshing break from humid Singapore. Bundled in a light sweater, I join our guide, Haruka Styles, who leads me and another journalist from Malaysia to a car and hands out bottles of water before starting the engine.

Jan 14, 2025 | silverkris.com | James P. Ong

Located at the ground floor of the epicurean Mondrian Singapore Duxton, the contemporary Asian restaurant is fuelled by flames, with the food prepared over wood fired grills or in a charcoal-fired hearth oven. Executive chef Keith Wan’s exploratory menu journeys across Asia, drawing inspiration from Japan, Indonesia and more. Take the ceviche-style yellowtail umai – the traditional Sarawakian dish gets a Tribal twist with the inclusion of preserved tangerines, fried chickpeas and fresh coriander.

Jan 14, 2025 | silverkris.com | James P. Ong

Founded by Austrian chefs Stephan Zoisl and Lorenz Raich, the hip Stanley Street diner takes inspiration from one of Europe’s most diverse cities. From the iconic currywurst to the popular döner kebab, each dish is a hearty yet refined rendition of Berliner classics. Start with a refreshing salad of watermelon & cherry tomatoes, enlivened with onions, basil and mint.

Jan 14, 2025 | silverkris.com | James P. Ong

Perched on the waterfront at the edge of the leafy Kallang Riverside Park, Gourmet Park Kampong Bugis feels like a bit of an oasis, secluded from traffic and urban bustle. The verdant alfresco dining spot presents five homegrown concepts including Chef Adam Penney’s Breakfast by Carnaby, plant-based The Goodburger and Telok Ayer’s Meatsmith, serving up elevated, crowd-pleasing comfort food that’s perfect for a casual night out.

Jan 14, 2025 | silverkris.com | James P. Ong

45 Craig Rd, Singapore 089683 Created by the brains behind wine bar Juice and cocktail bar Foxtail, Nou is an atmospheric, retro-stylish space that goes bold with flavours. Here, co-collaborator chef Petrina Loh (Morsels) explores marination and fermentation techniques to add dimension and depth to the soul food of Asia. Take the exceptional scallop spinach noodles.