Showing posts with label .Area: Stevens Road. Show all posts
Showing posts with label .Area: Stevens Road. Show all posts

Wednesday, August 24, 2022

The Gyu Bar @ Stevens Road - Commemorates National Day With Spicy Tomato Sukiyaki


To celebrate Singapore national day, The Gyu Bar comes up with a limited edition Spicy Tomato Sukiyaki, available for both dine-in and takeaway from 8 to 31 August 2022. The sukiyaki incorporates flavours well-loved by Singaporeans, tanginess from the tomato coupled with hint of spiciness from the chilli padi.


Before starting on our lunch, we are served with some Sakura Cracker to munch on while waiting for the first course to be served.

Seasonal Starters

Our first course is the Seasonal Starters that comprises of the crowd's favourite Uni Yukke Cone. The cone is stuffed with beef tartare and crowned with uni.



Perfect for two persons, guests may choose from a selection of:

- 250g Hida Wagyu Sirloin ($308++ for dine-in; $238+ for takeaway)
- 250g Miyazaki Wagyu Sirloin ($268++ for dine-in; $198+ for takeaway)
- 250g Olive Wagyu Sirloin ($368++ for dine-in; $298+ for takeaway)
- 250g Assorted Platter of Hida, Miyazaki, and Olive Wagyu Sirloin ($328++ for dine- in; $268+ for takeaway) – ideal for those who enjoy a variety of quality wagyu
- 300g Hokkaido Pork ($208++ for dine-in; $138+ for takeaway)


The Gyu Bar’s house-made warishita is imbued with fresh tanginess and natural sweetness from peeled tomatoes. For those who enjoy spicy soups, tantalise the taste buds with optional add-ons of chilli padi and deep-fried garlic chips that are served on the side.


Every sukiyaki set is accompanied by assorted vegetables and tofu, konnyaku noodles, two bowls of Hokkaido rice, and raw Okinawa egg as a dip.


The Gyu Bar’s National Day special is available for dine-in and takeaway from 8 to 31 August 2022. Takeaway via self-collection and island-wide delivery is available daily from 11am to 9pm. Orders may be placed via phone at +65 9150 3164, or online at

Note: This is an invited tasting.

The Gyu Bar
30 Stevens Road
Singapore 257840
Tel: +65 67320702
Nearest MRT: Stevens (DT Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 11pm
(Closed on Mon)

1) Alight at Stevens MRT station. Take Exit A. Turn left and walk to bus stop at Stevens Court (Stop ID 40229). Take bus number 105, 132, 190 or 972. Alight 2 stops later. Walk to destination. Journey time about 8 minutes. [Map]

Saturday, December 15, 2018

The Gyu Bar @ Stevens Road - Launches Omakase Menu For Beef Enthusiasts


The Gyu Bar at Dine At Stevens, a 35-seater yakiniku restaurant offering premium quality Japanese beef has recently launched a beef-centric omakase menu for both lunch and dinner. I dropped by for dinner to try their 10-course dinner omakase menu priced at $138. It also have a 6-course lunch omakase menu priced at $68.

Truffle Edamame & Assorted Namuru

Our Amuse Bouche is a trio of Truffle Edamame, Marinated Bean Sprout and Housemade Leek Kimchi. A great way to nibble on them, with a few glasses of sake before starting on the omakase meal.

Uni Yukke Cone 4/5

Next is the house signature, Uni Yukke Cone. The waffle cone is stuffed with beef tartare and crowded with fresh Japanese uni. It is small but luscious with the tender beef and sweet uni. The fussy me felt that the sweetness of the waffle cone distorted the appreciation of the uni's sweetness. Maybe using plain waffle cone would be a better choice, allowing the main stars to shine.

Rib Finger Salad 4.2/5

For the cold starter, I had the Rib Finger Salad. It comes with seared beef and cucumber in a chef's special dressing. The sweetness of the dressing complemented the slightly fatty seared beef, resembling the local char siew. The crunchy cucumber provided the refreshing touch some what like our local achar.

Truffled Chicken Somen 4/5

The hot starter is the Truffled Chicken Somen. Love the smooth and silky somen, paired excellently with the boneless chicken thigh and truffled mushroom puree.

Scallop Croquette 3/5

The Scallop Croquette is the chef's daily special. The hokkaido scallop is lightly wrapped in a crispy breaded layer and seaweed, paired with uni sauce. I thought the uni sauce can be more piquant to brighten up the dish.

Yakiniku 4.2/5

Moving to the Yakiniku, we have 5 different cuts of beef and a pork. The chef will showcases the fresh meat to the diners before sending them to the grill. The five different cuts of beef are Wagyu Tongue, Top Round (Rosu), Chuck Rib (Karubi), Shoulder Clod (Misuji), Rib Eye. For the pork, we are served the Pork Neck (Tontoro)

Yaki Shabu 4.5/5


My favourite has to be the Yaki Shabu. The thinly sliced sirloin is grilled and paired with Japanese egg yolk (Miyaki egg) and black truffle. Surprisingly the egg yolk is very fragrant. Not only giving the beef a subtle coating of creaminess but also elevated the flavour.

Ishiyaki Beef Fried Rice 4/5

If you are still not full, worry not as the next course is Ishiyaki Beef Fried Rice. The fragrant bowl of fried rice is further perfumed by the fats from the Ishiyaki beef.

Matcha Ice Cream with Okinawa Brown Sugar 4.2/5

Wrapping up the meal is the Matcha Ice Cream with Okinawa Brown Sugar. I really enjoy the creaminess of the matcha ice cream, ending the meal on a sweet note.

For this December, The Gyu Bar also launches their Japanese celebratory package which includes the thrilling "Kagami-biraki Ceremony" for all corporate/group lunch or dinner bookings, where guests get to wield a wooden mallet to break open their own sake barrel in full Japanese tradition. The corporate/party package is open to anyone who wish to have an intimate sit-down meal from 25 pax or a larger event for mingling with up to 100 guests. From $2,500, all bookings come with their own sake barrel and a delectable menu, with the entire restaurant to themselves.

The Gyu Bar
30 Stevens Road
Singapore 257840
Tel: +65 67320702
Nearest MRT: Stevens (DT Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 11pm
(Closed on Mon)

1) Alight at Stevens MRT station. Take Exit A. Turn left and walk to bus stop at Stevens Court (Stop ID 40229). Take bus number 105, 132, 190 or 972. Alight 2 stops later. Walk to destination. Journey time about 8 minutes. [Map]

Tuesday, August 7, 2018

The Gyu Bar @ Stevens Road - Premium Black Wagyu Cattle Yakiniku


The Gyu Bar is an intimate 35-seater yakiniku restaurant nestled within the Novotel & Mercure hotel cluster along Stevens Road. Located almost right at the end of the F&B enclave, it enjoys a good amount of natural lights that lit up the wooden furnishing with a cosy warm glow. Central to the concept is communal dining hence the modular seats are circular to create a flow while individual table still enjoy a level of privacy.


Upon my arrival, I was brought to the "Sake Glass Wall" where the owners' collection of sake cups and glasses of various characters are exhibited. I was asked to choose a glass that I set my eyes on. Synonymous with yakiniku culture is the fostering of friendship and sharing. With the spirit of omotenashi in mind, the founders would like to share their collection of sake cups and glasses with you by offering you a drink on the house in your preferred sake cup, on each of your visit.


I selected mine that is lined with gold interior, known for its ability to infuse antioxidants into my sake and keep it chill for a longer time. An effort to make you feel at home, if you love the cup in your hand, you can call it your 'own' and have it each and every time you 'return' to this home. There are 40 types of imported Japanese sakes available for either individual consumption or sharing between small groups.


We started off with some Banchan and Uni Wagyu Yukke Cone ($38 for 4pc). I learnt that the origin of Yakiniku is actually closely associated and heavily influenced by Korean cuisine, which explains the side dishes and the use of Korean spicy miso in our dips. The latter was like a savoury ice cream which is cold and creamy in the mouth, tasted a bit briny and savoury, and finished off with sweetness from the crunchy biscuit cone.


Almost a year was spent sourcing for the finest bred of Black Wagyu cattle from Japan. Kumamoto Kuroge breed was eventually selected for their balance in marbling and meat. Stress free environment with pristine air quality, coupled with custom breeding techniques that consist of naturally purified water carved by the volcanos in Mount Aso, and a special blended diet of vegetables, you just got to taste the difference.

Omakase Beef Platter (Tongue, Top round, Short Rib, Rump, Chuck Rib) 4/5

Gyu Bar Platter ($98) allows you to try the various cuts and a more luxurious version would be the Omakase Beef Platter ($178/ 300g). When I first saw the platter, I was amazed by how elegant it looked, and that quality transcends to the flavor of each and every pieces. Even the Tongue, which I would normally avoid, was gentle on my taste buds.

Sirloin Sukiyaki Beef 4.8/5

When I had this Sirloin Sukiyaki Beef with egg dip ($30 per serving / $42 per serving with Uni), it was one of the moments when my heart lifted with contentment as the meat, laced with the truffled egg yolk, melted in my mouth. A small rice roll, made with organic short grain rice from Niigata is served with the beef, meant for you to soak up the remaining egg sauce, which is now flavoured with the beef's juice.

Tontoro 3.5/5

Aside from beef, quality sourced pork loin and neck (Tontoro) cuts, scallops are offered in the menu as well.

Signature Roast Beef Don 3.5/5

If you intend to drop by for lunch, you can choose from a variety of rice bowls that comes complete with soup, house salad and dessert. One of the recommended dishes is the Signature Roast Beef Don ($35). The slabs of slow roast beef were quite lean but they were still rather flavourful and tender. The Chef's secret gravy works with the onsen egg to bring the beef, mushrooms and rice together in harmony. What I thought is lacking, is that char on the surface of the beef to draw out its fats and juices embedded within.

Yuzu and Salt Ice Cream 3.5/5

With all that lingering in your mouth, simple desserts such as ice creams are probably the most ideal way to round off your meal. The Yuzu Ice Cream ($6) was refreshing while the Salt Ice Cream ($6) was milky, sweet and savoury.


Thanks to the high efficiency of the restaurant’s ventilation system throughout the restaurant, you will leave this place still feeling and smelling fresh, and perhaps more rejuvenated. Like a cup of good coffee that perks me up without sending my heart racing, the meats didn't overload my stomach despite the quantity I had. The soothing ambience within The Gyu Bar allows one to have deep conversations with others, while savouring all that are on the table. Instead of eating your heart out, you may just want to leave some space for the next time.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.

The Gyu Bar
30 Stevens Road
Singapore 257840
Tel: +65 67320702/ 91503164
Nearest MRT: Stevens (DT Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 11pm
(Closed on Mon)

1) Alight at Stevens MRT station. Take Exit A. Turn left and walk to bus stop at Stevens Court (Stop ID 40229). Take bus number 105, 132, 190 or 972. Alight 2 stops later. Walk to destination. Journey time about 8 minutes. [Map]

Tuesday, December 26, 2017

FiSK Seafoodbar & Market @ Stevens Road - Fresh From Cold Waters


FiSK Seafoodbar & Market is a new dining and retail destination at the compound of recently opened Novotel on Stevens Road. FiSK is the Norwegian term for fish, a fitting name for the new seafoodbar & market, which is the brainchild of Frank Naesheim, Founder and CEO of Snorre Food, specialising in distributing quality Norweigan and coldwater seafood in Singapore and Asia.

Fried Herring 4/5

Skipping the retail space, we dive straight to the dining experience. We started with the Fried Herring ($3.50/pc). A light and delightful starter with dill-marinated pickled Norwegian herring encased in a sourdough batter, topped with sour cream, dried dill powder, lemon zest and lemon thyme.

Prawns On Ice 4.8/5

From the Norwegian cold water, the Prawns On Ice ($6/100gram) although small in size, is firm, juicy, delicate and sweet. I think I can end up eating the whole bunch on myself. By the way, this is only available for lunch.

Open Face Smorrebread Sandwich 3/5

Available for lunch is the Open Face Smorrebread Sandwich ($6/pc) with a vary selection of toppings on top buttered rye bread. During my visit, I had Sichuan house-smoked Norwegian mackerel, trout roe, hard-boiled egg, sour cream, frisee and fresh dill. Do note, the topping varies from coldwater prawns, smoked mackerel, pickled herring, hard-boiled eggs, salmon tartar, trout roe, caviar, pickled onions, Norwegian mayonnaise and more.

Smoked Salmon, "Pulpit Rock" 3/5

The Smoked Salmon, "Pulpit Rock" ($18) comes with house-smoked Norwegian salmon, housemade flatbread, scrambled eggs with chopped chives. Nothing fancy but I really enjoy the creamy texture of the scrambled eggs. How I wish I can cook my eggs as good as this.

Creamed Fish & Shellfish Soup 4.5/5

Using a combination of two different base stocks from fish bones and shellfish, is the Creamed Fish & Shellfish Soup ($7.50 Half/$12.50 Full). Cream and tomato paste is added for the finished product, finished with a drizzle of olive oil and sprig of dill. In the bowl of creamy and comforting soup, you can find Altantic cod, Norwegian salmon, coldwater prawns, carrots, celeriac and leeks, bread and butter..

Altantic Halibut 4/5

The Atlantic Halibut is available as part of the dinner set menu. The moist piece of halibut is paired with a blend of foie gras, red wine and beef bone sauce. I felt that the sauce has brought out the best of the piece of fish, swimming in the calm sea, just like the clean tasting dish.

Raw Hand-Dived Scallop 4.2/5

The Raw Hand-Dived Scallop ($29) is sliced into thin strips and dressed with a juniper and calamansi gastrique upon order. The accompany sauce works beautifully with the scallop. However I still prefer my scallop as a whole rather than strips.

Sour Cream Mousse 3.5/5

The pretty dessert, Sour Cream Mousse ($14) is made from whipped sour cream, whipped cream and Italian meringue, mixed with lemon juice and gelatine. It is paired with strawberry consomme, strawberry jam, preserved lemon and basil oil. The combination can be a but unusual and I needed a few more scoops before accepting it.

Uni Ice Cream 4/5

You probably have tried many different flavours of ice cream or gelato but have you ever tried Uni Ice Cream ($16). The uni ice cream is made using neri uni (preserved salted uni) from Japan, together with cream, milk and tapioca starch. I enjoyed the salted taste of the ice cream, and I thought the uni flavour can be richer.

FiSK Seafoodbar & Market is the new consumer-focused destination for lovers of quality seafood that combines dining and retail in a single seamless ‘Seafarer to Chef’ experience in the heart of the city.

Note: This is an invited tasting.

FiSK Seafoodbar & Market
Novotel Singapore on Stevens Road
30 Stevens Road
Singapore 257840
Nearest MRT: Stevens (DT Line)

Opening Hours:
Mon: 1130am - 7pm
Tue-Sat: 1130am - 430pm, 6pm - 10pm
Sun: 1130am - 7pm

Mon-Sun: 10am - 7pm

1) Alight at Stevens MRT station. Take Exit A. Turn left and walk to bus stop at Stevens Court (Stop ID 40229). Take bus number 105, 132, 190 or 972. Alight 2 stops later. Walk to destination. Journey time about 8 minutes. [Map]