Foodle

A superb meal at @seroja.sg by talented young chef @kevinwongxx! Opened in 2022, the restaurant pays tribute to the chef’s Malaysian roots using locally sourced produce from Singapore and Malaysia. The dishes were super creative and unique with punchy flavors that were artfully balanced. Stand outs included the hearty braised beef tripe in chicken broth, delicious roti paung with milk butter, and the brilliant betel leaf noodle with ulam dressing. No wonder it’s quickly rising through the ranks including entering the 2023 Asia’s 50 Best as the highest new entry - Seroja is simply a must-try in Singapore.

The menu:

SMALL BITES
- Fish floss with raita & mint
- Blue swimmer crab with potato begedil tarlette
- Slow-cooked octopus with shrimp sambal in sesame pie tee

FROM THE FARM
- Marinated spot prawn with asam pedas sauce

FROM THE LAND
- Braised beef tripe & cheek with rice ball in chicken broth
- Roti paung with johorean milk butter

FROM THE SEA
- Silver pomfret & jade abalone with roasted tapai sauce
- Mangrove wood charred blue lobster with laksa leaf sauce

FROM THE MANGROVE
- Betel leaf noodle with ulam dressing & mudcrab

TRADITION
- Roasted duck percik from Bidor with rawon sauce & sia rice

CHILDHOOD MEMORIES
- Wild basil sorbet on pineapple granita with lychee & bandung pearls

SWEET TREAT
- White and black sesame muah chee
- Honeycomb kuen
- Borneo raw sugar bahulu
- Banana cashew nut tart
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1*, Seroja
Singapore
#supermelSG Less

Yakitori Torila
2024.02 dinner
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銀杏
Ginkgo Nuts
アスパラガス
Asparagus
原木椎茸
Log-grown Shiitake Mushroom
うずらの卵
Quail Egg
手羽先
Wing
つくね
Tsukune
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In Fukuoka,「Yakitori Torila (焼き鳥 とりら)」feels like a place that has moved well beyond the usual idea of yakitori. The restaurant is fully reservation-only, extremely difficult to access, and has built a reputation as one of the city’s standout chicken counters, with repeated recognition in major dining awards and best-of lists.

Chef Munehiro Hirohata (広畑 宗大) curated the menu outward from the grill. Kousaka chicken sits at the center, treated with aging and careful fire control to draw out more sweetness, depth, and texture, but the experience extends beyond skewers into a full omakase that can include sashimi or sushi-style preparations, small plates, and ramen at the close.

The overall impression is not just technical, but immersive. The setting is intimate, the pacing is deliberate, and the meal unfolds with enough range to make chicken feel far more expansive than expected. In a city with no shortage of strong yakitori,「Yakitori Torila (焼き鳥 とりら)」has created a style that feels unmistakably its own.
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#vinfox_torila #yakitori #焼き鳥 #omakase #japanesefood Less

Experience @odille.restaurant ✨

- Hop shoots, smoked eel, beurre noisette -
- Deep sea shrimp, castelfranco, celery -
- Catch of the day, olive, romesco, ajo blanco -
- Scallop, morel, veal cheek, parsnip, vin jaune -
- Asparagus, pata negra, saltwort, truffle -
- Anjou pigeon, hen of the woods, leek -
- Chartreuse, basil, lemon balm, bergamot -
- Rhubarb, green tomato, magnolia -

Created by Casimir Evens 🙏 Less