Latest news with #Tokyo-style
Eater
15-07-2025
- Business
- Eater
One of New York's Oldest Ramen Restaurants Has Closed
is the lead editor of the Northeast region with more than 20 years of experience as a reporter, critic, editor, and cookbook author. One of the city's early ramen restaurants has closed in the East final service was Monday night after first opening in 2004. The restaurant at 536 East Fifth Street between Avenues A and B served Tokyo-style ramen – thick noodles, a spicy miso broth, and a selection of toppings. 'This long-running East Village ramen parlor established itself way before Ippudo,' former critic Robert Sietsema wrote, 'and it takes its ramen every bit as seriously — with a jazz soundtrack.' While it remained low-key, it had its share of neighborhood regulars. EV Grieve reports the owner, Shigeto Kamada, wants to retire. Momofuku switches up brunch After 20 years, Momofuku Noodle Bar (171 First Avenue, between 10th and 11th streets) in the East Village has switched up its brunch menu along with expanding hours from 11 a.m. to 4 p.m. on Saturday and Sunday. Look for items like egg buns, double-stack shrimp burger, bluefin tuna toast with a $70 fancy caviar add-on, and crispy rice with kimchi, pork belly, and bok choy. Two New York chains expand Two New York chains are opening in high-traffic locations. First, there's Van Leeuwen that is now open at 1 Penn Plaza, one of many locations around the city. It joins Anita Gelato and Davey's Ice Cream for scoop options in the neighborhood that has transformed over the past year, with openings from Roberta's first Manhattan spot, a Los Tacos location, a Blue Ribbon restaurant, pickleball courts, and more. Another homegrown chain, Shake Shack, will open in Rockefeller Center on Thursday, July 17 at 10 a.m. as part of the collection of places at the lower-rink level now called Under 30 Rock; it joins another Danny Meyer offshoot there, Daily Provisions. On opening day, the restaurant will donate $1 for every sandwich sold at this location to City Harvest. Eater NY All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Time Out
10-07-2025
- General
- Time Out
The best spots for Ramen in Cape Town
1. Ramenhead Located on Parliament Street, Ramenhead embodies the true art form of ramen making, preparing fresh noodles using the Yamato machine, an imported machine from Japan, and applying the same principles and commitment of the old age craft to each and every bowl served. With no shortage of flavour in sight, each bowl features an umami-rich broth and daily freshly-made noodles Offering two bowl sizes, the dishes average around R145 for the small bowls and R230 for the regular bowls. Dishes from their ramen section include Tonkotsu, a rich pork bone broth paired with Tokyo-style noodles, pork belly chashu, pickled ginger, ajitamago, mayu, rayi and kikurage. For Wagyu lovers, a torches Cape Wagyu and wagyu sirloin with beef broth, Tokyo-style noodles, shitake, truffled kikurage is the go-to! Led by Head Chef Julia Du Toit, Ramehhead's ramen is an ode to tradition and skilful technique. Be sure to pair your steaming bowl of ramen with Japanese sake from their wide selection available. Address: 37 Parliament St, Cape Town City Centre Open times: Monday to Wednesday from 5pm to 9pm for dinner service, Thursdays to Saturdays from 6pm to 10pm for dinner and Thursday to Saturday from 12pm to 2.30pm for lunch. At the time of publication, Ramenhead is closed for winter break from 1 - 24 July 2025. 2. Bodega Ramen Nestled away in a building on Wale Street, and revered for its steaming and delicious bowls of Ramen, Bodega Ramen is a staple among ramen lovers in the Mother City. As Bodega offers a rotating menu, it's an adventurous opportunity to step out of your comfort zone and try something new. Another alternative is asking the waiters on service what their pick is according to your tastes and preferred spice levels. Ramen dishes that have featured on their menu include prawn tom yum, hot fried chicken tantanmen, hot fried cauli tantanmen and more. One thing is for sure, Bodega does not shy away from portion sizes, offering large bowls that pack a punch of flavour and enough broth to savour each bite. Catering to meat-free eaters, there will always be a vegan ramen dish and starters available for diners. Gluten-free diners will be happy to know that Bodega Ramen offers rice noodles as an alternative. Ramen bowls range from R165 upwards. 3. Yatai Ramen Opening its doors in November 2024, Yatai Ramen provides an elevated Japanese street food dining experience. As no surprise, the star of the show on their menu is their wide selection of ramen. From miso grilled kinglip, served in a rich and creamy broth, with sea veg, fish cake, all within a steaming elderflower dashi broth and topped with marinated egg and chilli crisp oil, to miso dashi tofu. All the ramen dishes on their menu use Tokyo-style noodles, made from wheat with a medium thickness, ensuring maximum noodle to broth coverage for the perfect slurp. Medium and large bowls are available for each of their ramen dishes on offer. If you are looking for a pick-me-up from those Monday blues, Yatai Ramen runs a special offering of medium bowls of ramen for R99, excluding the Truffle Shoyu Wagyu Ramen. Be sure to book in advance to avoid missing out on this special, as it has become a hit amongst diners. 4. Downtown Ramen With an unassuming entrance as you walk up the stairway, Downtown Ramen prides itself on offering dishes made from scratch and only sources what it cannot make from local producers. Authentic to the culinary roots of ramen, fresh noodles are handmade daily, and each bowl is served with nori, egg, and chilli, if you are feeling adventurous or have a palate for all things hot. Ramen bowls are offered in small and large sizes, with classics available such as the Shoyu ramen, also known as Tokyo ramen, served with a rich, smoky broth and pork. There is a vegetarian option, the Kimiko, which features vegetables and tofu, for those opting to go meat-free. 5. Three Wise Monkeys Often, the first spot that comes to mind for many diners when they think of ramen is Three Wise Monkeys in Sea Point. Preparing fresh noodles daily, the menu features five ramen options to choose from, each featuring an alternative protein option: chicken, beef brisket, beef fillet, tofu or duck. Diners opting for the chicken ramen can expect a chicken-based broth, with a secret (we do not even know, soy sauce), pickled mushrooms, den miso corn, a five-minute marinated egg, spinach, leeks and nori, a true hug in a bowl of comfort. If you are in the mood for dessert, opt for their matcha & salted custard Bun, a 'match-a' of flavour made in heaven. 6. Kanji Ramen Located on the bustling Kloof Nek road in Tamboerskloof, Kanji Ramen's setting may be small, but their ramen bowls are anything but that. Founded by Chef Seelan Sundoo and seasoned restaurateur Gavin Hagger, the restaurant's menu is a showcase of traditional ramen alongside Japanese street food-style dishes served as small plates. Each of their ramen dishes features hand-pulled noodles and is usually paired with tender slices of meat. Pricing for their ramen starts from R160 to R180. With only four ramen options available, great attention to detail is placed with each bowl served. Waygu fans will be delighted to know that Kanji offers a beef fillet, wagyu beef mince, chilli oil, baby spinach with bean sprouts and miso corn ramen dish, one that has crave-inducing abilities. If you are feeling a bit extra peckish before you dive into a bowl of bouncy noodles and broth, opt to try out their gyoza dumplings, fried dumplings either filled with spinach and wild mushrooms or chicken and cabbage. With limited seating available, be sure to make a reservation in advance. 7. Izakaya Matsuri Tucked away in Green Point and not easy to spot by walking by, Izakaya Matsuri, somewhat of a truly hidden restaurant. With its dim and low lighting, Japanese-themed art and interior decor, and ramen options that brim with bold flavours, tender and crunchy toppings, it's the ideal hideaway for a cosy lunch or dinner. A must-try is the rich and creamy Tonkatsu ramen, prepared with pork broth and served with Chashu pork, which is pork belly rolled and sliced, topped with spring onions, boiled egg and sesame seeds. The menu currently does not feature any vegan or vegetarian ramen options. Address: 6, The Rockwell, 32 Prestwich St, Green Point, Cape Town Open times: Monday to Saturday from 11.30am to 10pm and Sunday from 11.30am to 9pm 8. Tomo Japanese Restaurant Located in the heart of the CBD, Tomo Japanese Restaurant is a dining escape from the hustle and bustle of the surrounding area. With a non-fusion approach, Tomo Japanese Restaurant aims to provide an authentic dining experience. At the helm of the kitchen is chef David Yan, who ensures that each of the Japanese and Asian dishes is prepared with utmost precision. Serving up beef (a signature dish), veggie, lamb and seafood miso ramen in a broth that wraps around you like a blanket with each spoonful savoured, paired with the freshly made noodles, it transports you to the bustling streets of Tokyo. Time Out Insider Info: Make the most of their ramen offering by opting for their winter special. From 12pm to 3pm daily, a hearty bowl of ramen will cost you R98. View this post on Instagram A post shared by TOMO Japanese Restaurant CPT (@tomocapetown) 9. Obi Restaurant If you have scrolled through Instagram, the chances are that you have spotted chef Hatsushiro Muraoka, a sushi icon in Cape Town, alongside chef Ben Bettendorf, are very high. This unlikely duo are the co-founders and powerhouse behind the loved Obi Restaurant on Long Street. Celebrating nine years since it opened its doors, Obi restaurant has cemented itself as a cornerstone restaurant offering refined Japanese cuisine in Cape Town. While the restaurant may often be visited by diners for its celebrated and excellent sushi offering, the ramen of the day is not to be missed, prepared in a broth of the day, with pork belly chashu, and topped with a six-minute egg, spring onions and nori. Open times: Closed on Mondays. Tuesday to Saturday for lunch service from 12pm - 2pm and at 6pm for dinner. 10. Tjing Tjing Tjing Tjing House on Longmarket Street is home to three levels, with the base level, Torii, serving up a selection of bowls of ramen that are worth a second trip back for. With a curated selection, each ramen dish featured house-made wheat noodles, ajitsuke tamago, soft-boiled eggs marinated in a sweet and salty soy sauce, nori, spring onions and sesame seeds. The ramen section features classic pork Tonkotsu ramen, Chicken paitan ramen, a hearty bowl of grilled chicken thighs and tsukudane mushrooms, miso mushroom for the plant-based diners that features mixed mushrooms and spinach and last but not least, the smokey beef ramen, with beef mince, pickled shimeji mushrooms and charred corn. For those who love an extra kick, be sure to ask for the addition of spicy sansho tare. Time Out Insider Info: While many people may believe that ramen originated in Japan, it is important to note that the noodles actually have their origins in China. According to the Japan National Tourism Organisation, ramen was first found steaming up the kitchens and glasses of diners as they ate, in 1910 at a Chinese restaurant in Asakusa, Tokyo. This restaurant served a Chinese-style wheat noodle, a noodle prepared with Kansui, an alkaline solution, served in a meat or fish-based broth, which is now known as Ramen.
Business Times
03-07-2025
- Entertainment
- Business Times
Best pizza: PST or Vincenzo Capuano? Showdown between two hot new entrants
NEW RESTAURANTS Pizza Studio Tamaki 38 Tanjong Pagar Road Singapore 088461 Tel: 8072 9512 Open daily for lunch and dinner: 12 pm to 3.30 pm; 5 pm to 11 pm. Pizzeria Vincenzo Capuano #01-12 The Pier at Robertson 80 Mohamed Sultan Road Singapore 239013 Tel: 6485 9153 Open daily for lunch and dinner: 12 pm to 3 pm; 6 pm to 11 pm. THE problem with rating pizza is that everyone is an expert. You don't need a degree or practical experience, just a set of teeth in decent working order. And everyone has an opinion on who serves the best pizza in Singapore. If you don't agree, they react like you just insulted their favourite offspring – human or chihuahua. Or worse, they write you off as a plebeian, unable to appreciate the intricacies of triple fermented, 80 per cent hydrated dough and proprietary blends of flour. Honestly, we couldn't give a mozzarella ball if the flour came from wheat hand-grown by biodynamic zealots and harvested when the moon hits their eyes – all we care about is the chew. A NEWSLETTER FOR YOU Friday, 2 pm Lifestyle Our picks of the latest dining, travel and leisure options to treat yourself. Sign Up Sign Up As it happens, two new contenders have entered the already-crowded pizza ring, prepared to go dough-to-dough with each other. Who will win? The lean, light-footed Pizza Studio Tamaki (PST) from Tokyo, or the chunkier, Italian street fighter Vincenzo Capuano, who has more brass than class? Pizza Studio Tamaki PST brings with it accolades as one of the top pizza joints in Tokyo and among the hardest to book. It's not so easy getting into its Singapore outpost either. Housed at the former Tippling Club in Tanjong Pagar, its former fine dining aura has since been dialled down to cafe mode. The Japanese aesthetic is unmistakable, with its streamlined looks and hipster vibe. Tables are small but not uncomfortable, and a neat open kitchen is flanked by cans of tomatoes on one end and a large, domed pizza oven on the other. The decor is functional but bright and clean, with its own bathroom – a perk you will appreciate only when you go to Vincenzo Capuano. The lightness of the surroundings extends to the food, designed not to fill you up before the pizza comes. There's some decent variety, although they were running short of Japanese ingredients during our visit, so not everything was available. Also, such is the price of the hype that they tell you off the bat you have to be out of there in one and a half hours, and start bugging you for your last order at the 60-minute mark. PST's broccoli with garlic chips. PHOTO: JAIME EE, BT Broccoli with Aomori garlic chips (S$16) is a simple but satisfying way to fill your greens quota, with warm florets cooked in oil scented by flakes of crispy Japanese garlic and spiked with chilli. Cold, rubbery octopus and celery (S$18) is overwhelmed by lemony vinaigrette. But they're just a token prelude to the main event – PST's signature Neapolitan pizza, done Tokyo-style. Marinated octopus and celery in lemon vinaigrette. PHOTO: PST That means a thinner, lighter crust that doesn't puff up obscenely around the edges like other inflated versions. This one is more restrained, almost delicate, yet holds the sauce without it seeping through the dough. PST's Tamaki pizza features mozzarella and cherry tomatoes. PHOTO: PST A basic Tamaki (S$29) shows off its attributes without any distraction – just a simple topping of sweet cherry tomatoes, smoked mozzarella and basil. It's so light that it doesn't take much to polish off the entire pizza and order another one. The cheese-based Bismarck (S$32) is covered in melty mozzarella, mushrooms and pork sausage, with a soft runny egg on top sealing the deal. It's richer than the Tamaki, but hits the spot. Bismarck pizza features cheese, pork sausage and soft-cooked egg. PHOTO: PST If you prefer a tomato base, the arrabbiata (S$30) stands out for the spicy nduja and added house-dried chilli padi. The 5 Formaggi (S$34), with as many kinds of melted cheese and a drizzle of honey, is an equal match with Bismarck. All the pizzas get a sprinkle of Okinawa salt when they're fired in the oven, which makes it more salty than we like, so let them know if you don't want it. You can end off with a respectable tiramisu (S$14) or vanilla ice cream with salt and olive oil (S$9.80). Better still, get the ice cream with a shot of sweet potato liquor (S$12), for an addictive boozy treat that should come with a warning of 'don't eat dessert and drive'. Vincenzo Capuano While it fleetingly recalls a famous Korean drama, Vincenzo Capuano is no stylish Italian joint. Compared to the pulled-together look of PST, this place has a just-out-of-bed disregard for tidiness and aesthetics. It looks like it moved, as is, into the former premises of the wood-fired restaurant Kubo; it even retained the overhead wicker lamps and draping greenery, with no thought to how incongruous they are in a pizza setting. Vincenzo's cluttered interiors with wicker lamps retained from the previous restaurant. PHOTO: VINCENZO CAPUANO The restaurant sits in the tired F&B enclave at The Pier at Robertson, with its mismatched tenants and unkempt surroundings. Getting to the public toilet involves a long search, a QR code and facilities that have long lost their hope of being clean again. But, hate the surroundings, enjoy the pizza. And the staff at Vincenzo are friendly and helpful, so suck it up and just dive into the voluptuously puffed pizza that is more pillowy than chewy, thanks to some fancy fermentation. Vincenzo's fried doughnut topped with tomato ragu. PHOTO: JAIME EE, BT There aren't many appetisers to speak of, but the guanciale di manzo (S$30) is a worthy pasta if you're in the mood. Rich, unctuous and tender beef ragu clings to slightly overcooked fusilli, but it's rib-sticking good. Montanara al ragu (S$16) is also carb-heavy but fun to eat – the server describes it as a doughnut, and he's not kidding. It's round and chewy and topped with a thick tomato sauce. Vincenzo's provole e pepe is its signature pizza. PHOTO: VINCENZO CAPUANO The kitchen doesn't care much about pacing either, so everything is plonked on your table at once, leaving you to figure out how to eat the pasta, doughnut and pizza all at the same time. It takes some joy out of the meal, but not so much that we can't savour the signature provole e pepe (S$28) with its generous puddle of melted smoked cheese and crushed tomatoes that comes to life with a drizzle of homemade chilli oil. The pizza is way sturdier than PST's, resilient and chewy yet tender. But it's also heavy going, so you can manage only one. But the x-factor of Vincenzo's pizza is that if you reheat it the next day, it holds its shape and texture, particularly if it's an all-cheese version like the Don Vincenzo (S$30). Stuffed with mozzarella and ricotta, with juicy yellow cherry tomatoes and almonds, it's our favourite. Conclusion For an eat-in experience, PST wins for its sane, pleasant surroundings, and lighter pizzas with more sophisticated toppings. They don't do takeaways for good reason, because the pizzas taste best eaten on the spot. Vincenzo's pizzas are more hearty, with a more resilient chew and assertive toppings. The Don Vincenzo is the best option for takeaway and leftovers. Based on chew factor, each has its merits, and how you choose depends on how big a chew you want. Rating: 7 (for both) WHAT OUR RATINGS MEAN 10: The ultimate dining experience 9-9.5: Sublime 8-8.5: Excellent 7-7.5: Good to very good 6-6.5: Promising 5-5.5: Average Our review policy: The Business Times pays for all meals at restaurants reviewed on this page. Unless specified, the writer does not accept hosted meals prior to the review's publication.
The Star
29-06-2025
- General
- The Star
How to make a clean city
'WOW, it looks like a Greek temple!' 'Do they really pool rainwater here?' These are common reactions from first-time visitors to the Metropolitan Area Outer Underground Discharge Channel, an enormous subterranean flood control facility located beneath Kasukabe City, just north of Tokyo. Towering 18m-high pillars support the vast chamber 50m below ground, giving it the nickname 'the underground temple'. It's not just impressive architecture. Stretching 6.3km and capable of holding 670,000 cubic metres of water – roughly the volume of a 60-storey skyscraper – the channel plays a vital role in protecting Tokyo from floods. Since its completion in 2006, it has saved an estimated ¥148.4bil in potential flood-related damage, according to Japan's Ministry of Land, Infrastructure, Transport and Tourism. That's a 65% return on the initial ¥230bil investment – and counting. But its real value lies in peace of mind. Residents in flood-prone areas of Kasukabe no longer need to worry each time heavy rain is forecast. For countries like Indonesia, where over five million people were affected by floods in 2024 alone, such infrastructure could be transformative. In Jakarta, annual flooding is almost routine due to the city's topography, intense monsoon rains and limited drainage capacity. With high-density traffic and little room for large surface-level construction, a Tokyo-style underground shield-tunnelling method – which allows digging without closing roads – could be the ideal solution. Environmental accolade Tokyo's environmental initiatives have earned it global recognition. In the 2024 Global Power City Index, Tokyo ranked third overall (behind London and New York), and stood out as the only Asian city in the top 10 for 'Commitment to Climate Action', a new benchmark under the Environment function. This accolade stems from years of consistent, multi-layered urban planning – the kind that South-East Asian cities, now grappling with climate-related challenges, can learn from. Rooftop forests, greener skylines High above ground, Tokyo has also been reclaiming the skyline for nature. Perched atop Ginza Six, a landmark building in the city's upscale shopping district, is a lush 4,000sq m rooftop garden. It features a circular promenade where office workers and shoppers stroll under the open sky, soaking in views of Tokyo Tower and the Ginza streets below. The green rooftop, the largest in the district, was created in 2017 as part of Tokyo's aggressive urban greening policy. The goal? Combat the urban heat island effect, improve air quality and beautify the cityscape. Since 2001, the Tokyo metropolitan government has required all new buildings over a certain size to dedicate at least 20% of their ground-level open space and roof space to greenery. Since April 2025, solar panels have also become mandatory on all new homes – a significant step toward reducing carbon emissions in the housing sector. This is where South-East Asian cities can catch up. Bangkok, for instance, routinely suffers from hazardous levels of air pollution. In January 2025, 48 out of Bangkok's 50 districts recorded PM2.5 levels exceeding 75 micrograms per cubic metre – well above Thailand's own limit of 50, let alone the World Health Organisation's safer guideline of 25. The root cause? A national power mix heavily reliant on coal and natural gas. While a full transition to renewables will take time, measures like Tokyo's – greening urban surfaces and decentralising solar power – are practical, affordable and adaptable today, even in cities like Hanoi or Ho Chi Minh City, which are also battling worsening air quality. Doing away with waste bins Another often-remarked feature of Tokyo is how clean its streets are – despite the near-total absence of public rubbish bins. This isn't magic; it's cultural. People simply carry their rubbish home. That attitude is part of a broader commitment to waste reduction. Tokyo aggressively promotes the three Rs – reduce, reuse, recycle. Packaging must use recyclable or biodegradable materials. Plastic waste is sorted and processed into materials for chemical reuse. There are clear efforts to phase out single-use items and reduce landfill dependency. Compare this with Malaysia, where landfills still dominate the waste disposal system and plastic pollution remains a critical issue. Or Indonesia and the Philippines, where marine plastic leakage is among the highest globally, largely due to the logistical challenges of collecting waste across thousands of islands. Tokyo's approach shows what's possible with a combination of policy, infrastructure, corporate responsibility and public cooperation. It's not just about building recycling plants – it's about building habits. Mindset shift that makes it work Perhaps Tokyo's greatest environmental innovation isn't technological or architectural – it's psychological. Japan's environmental policies don't always land smoothly. Businesses worry about costs. Citizens worry about inconvenience. But once new rules are implemented, many discover that they improve quality of life or even reduce operational expenses. Over time, resistance turns into acceptance – and eventually into pride. That kind of collective mindset shift is the secret ingredient missing from many South-East Asian efforts. Infrastructure projects and regulations can only go so far without public buy-in. Tokyo's experience proves that when residents are on board, even seemingly drastic environmental measures can succeed – and even thrive. Lessons for South-East Asia Cities like Jakarta, Bangkok, Kuala Lumpur, Manila and Ho Chi Minh City are facing rising environmental threats: floods, pollution, waste and extreme heat. And they're doing so with fewer resources and in more complex social contexts than Tokyo. Still, the Japanese capital's experience offers a toolkit that can be adapted – a hybrid of engineering and behaviour change, of big infrastructure and small daily acts. Whether it's building stormwater megastructures beneath your feet or planting rooftop forests above your head, Tokyo is proving that a dense, bustling city can still be liveable, breathable and resilient. It's a message South-East Asia might find worth listening to – before the next monsoon or smog crisis hits. — AFP
Straits Times
25-06-2025
- Entertainment
- Straits Times
Food Picks: Isetan's Hanabi Matsuri food festival returns to Waterway Point, runs till July 6
SINGAPORE – Add a Japanese food fair to your list these two weeks – Isetan Singapore's Hanabi Matsuri food festival has returned to Waterway Point's Village Square. It runs till July 6. Hanabi Matsuri – fireworks festival in Japanese – refers to the summer tradition of fireworks displays held across Japan, often accompanied by food stalls. Even without the elaborate fireworks, you can definitely celebrate the food aspect at the fair with several sweet and savoury treats from Japan. There are more than 30 stalls at the popular annual event, which has been running since 2023. Meat lovers can head to new stall Niku Niku Butchery for its crispy menchi balls (ground meat cutlets, $2 a piece), dice -cut premium steak ($24 for 150g) and roasted wagyu burger ($14); while seafood fans can try Inaho's new Jumbo Ikameshi ($17), whole squid stuffed with seasoned rice. Niku Niku Butchery's roasted wagyu burger. PHOTO: ISETAN SINGAPORE Two brands make their return – Kamata Ramen serves its soya-based pork broth ramen ($24) with chewy noodles and chashu; while Tsukiji Unagi Shokudo offers its Tokyo-style Double Bento ($23) with its generous portions of grilled eel and seasonal sides. New sweet treats include offerings from famed shaved ice brand Shiroyama with flavours such as strawberry and grape ($15 each); and Matcha An's signature cheesecake ($29), a creamy blend of Uji matcha and rich cream cheese. Matcha An's signature cheesecake with Uji matcha and cream cheese. PHOTO: ISETAN SINGAPORE Another favourite also makes a comeback – soft and chewy Honzukuri Warabimochi ($24 for 400g) from Bashodo. You can also buy Japanese drinks such as umeshu and apple vinegar, as well as pantry staples like furikake rice topping. Where: Waterway Point, Village Square, Level 1 West Wing, 83 Punggol Central MRT: Punggol When: June 25 to July 5, 10.30am to 9pm (Sundays to Thursdays), 10.30am to 9.30pm (Fridays and Saturdays); July 6, 10.30am to 7pm Info: Eunice Quek is STFood online editor at The Straits Times. She covers all things trending in the food and beverage scene. Check out ST's Food Guide for the latest foodie recommendations in Singapore.
