Chef Shusuke ‘Shu’ Kubota disappeared from the Singapore F&B scene for 18 months. He’s back with a resounding bang.
Shu’s brand-new restaurant, Loca Niru, represents a huge step up for the talented and likeable chef. Not only is does it sit in one of Singapore’s most iconic historic monuments, Loca Niru showcases Shu at his most mature and true-to-self.
The cooking sits on a bedrock of sleek French technique, elevated with Japanese sensibilities. His premium larder is sourced from Japan and the rest of the world, with strong representation from SE Asia in terms of spices and botanical ingredients. Check out his confident, refined use of roselle, buak keluak, and buah long long—without coming across as contrived or trying-too-hard.
Overall, it was a meal of deceptively simple dishes that unravelled, deliciously and unhurriedly, their layers of texture and flavour. Definitely my type of cuisine 😂😂😂
Again, the House of Tan Yeok Nee, which houses Local Niru, is half the reason to visit the restaurant. It’s a stunning restoration job of one of our last surviving traditional Teochew mansions— and definitely worth a stroll through to ogle its gold-leafed carvings and ornate architecture. Cos there aren’t many sensitively preserved repurposed cultural relics like these in Singapore.
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