Barrel Story of Hikibi @ Cecil Street - Modern izakaya That Brings Fire, Whisky, and Craftsmanship Together Under The Artistry of Hibiki

Barrel Story of Hikibi marks a global milestone as the first Hibiki-led concept restaurant to open outside of Japan. Located in the heart of Singapore’s CBD, this modern izakaya is guided by the spirit of omotenashi — Japanese hospitality expressed through sincerity, attentiveness, and thoughtful details. Bringing together wood-fire cooking, refined flavour construction, and whisky pairing, Barrel Story of Hikibi presents a contemporary interpretation of the Japanese izakaya experience. Open for both lunch and dinner, the restaurant offers flexibility through a well-curated à la carte menu alongside set dining experiences.

Festive Yu Sheng (pre-order required) 4/5

Given the Chinese New Year period, we began with the Festive Yu Sheng, which requires advance ordering. It came as a pleasant surprise to find Yu Sheng on the menu of a modern Japanese izakaya. It was an unexpected yet festive nod to local dining culture.

Smoked Nuts and Raisin 4.5/5

The Smoked Nuts and Raisin ($8) were dangerously addictive. Infused with deep smokiness, each bite was moreish and set the tone perfectly for the meal ahead.

Prosciutto, Cream Cheese & Strawberry Maki Roll 4/5

The Prosciutto, Cream Cheese & Strawberry Maki Roll ($18 for 4 pcs) was a delightful play on contrasts. Cream cheese and strawberry are wrapped in savoury prosciutto, resulting in a harmonious balance of sweet, salty, and creamy with pleasing textural layers. A Shine Muscat variation is also available for those seeking an elevated fruit-forward option.

Suckling Pig 4.5/5

The Suckling Pig ($22) came in the form of boneless pork belly cubes, crowned with crisp crackling skin and marinated in Chinese spices. Beneath the brittle skin lies a luscious layer of fat and tender meat. Paired with Japanese mustard, the dish felt familiar yet refined, reminiscent of our local sio bak, but executed with finesse.

Tonsoku Harumaki 4.2/5

The Tonsoku Harumaki ($12/pc) offered a clever reinterpretation of a spring roll. Braised pig trotter is wrapped in spring roll skin and deep-fried till golden. It immediately brought to mind Kong Bak Pau, but reimagined in a crispy, handheld format.

Uni-corn Croquette 4.5/5

A standout dish of the night, the Uni-corn Croquette ($24 for 2 pcs) delivered on both creativity and indulgence. Encased in a crisp shell is creamy corn, topped generously with uni. It’s an unexpected yet winning combination that truly impressed my palate.

BARREL Chicken Rice 4.2/5

The BARREL Chicken Rice ($46) is a Hibiki-inspired take on Singapore’s iconic dish. Garnished with caviar and served with an in-house special sauce, this is likely the most expensive chicken rice in town. Price aside, the flavours were spot on, from the fragrant rice to the chilli and ginger sauces, all on par with a good traditional chicken rice stall.

Aburi Wagyu Donabe 4.2/5

The Aburi Wagyu Donabe ($68) featured aburi A5 wagyu, cured egg yolk, green onion, and nori atop flavoursome rice. Comforting and deeply satisfying, the charred wagyu paired beautifully with the rice for a luxurious yet soulful finish.

Soft Serve “HIBIK!” 4.5/5

We wrapped up the meal with the Soft Serve “HIBIK!” ($12), made with organic honey and Maldon salt. Soft, creamy, and lightly sweet, the dessert was elevated by Hibiki-infused honey, a subtle but elegant finale to the meal.

Barrel Story of Hikibi successfully bridges Japanese craftsmanship with local familiarity, delivering a dining experience that feels both refined and approachable. Whether you’re here for whisky pairings, inventive izakaya dishes, or a luxurious twist on comfort food, Barrel offers a compelling reason to visit.

Note: This is an invited tasting.


Barrel Story of Hikibi
The Quadrant
19 Cecil Street
Singapore 049704
Tel: +65 80287100
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit F. Walk to the destination. Journey time is about 5 minutes. [Map]

Gyusei Gyukatsu Wagyu Steakhouse @ Hotel Clover - First Halal-certified Japanese A5 Charcoal-Smoked Wagyukatsu Specialist

Gyusei Gyukatsu Wagyu Steakhouse, located at Hotel Clover, brings diners the world’s first Halal-certified gyukatsu experience. Here, gyukatsu (fried beef cutlets) are crafted using exquisite Halal A5 Wagyu sourced from Japan.

A5 Japanese Ribeye Gyukatsu 4.5/5

The A5 Japanese Ribeye (120g, $69) is one of the most sought-after items on the menu, delivering a melt-in-the-mouth, buttery texture juxtaposed against a crisp panko crust. Using BMS 11–12 Wagyu, the meat is lightly coated in panko and then sent for a quick deep-frying to preserve its rare doneness.

The breaded beef steak is then served with a personal konro, a hot stone grill brushed with Wagyu tallow, allowing you to cook each slice further to your preferred doneness. Accompanying the steak is an impressive assortment of 10 condiments: yuzu kosho, kimchi, ponzu radish, katsu sauce, fresh lemon, shichimi, Maldon sea salt, freshly grated wasabi, mustard, and sansho pepper. According to the diner seated beside me, this setup mirrors exactly what she experienced back in Japan!

Each set also includes an umami-rich onsen egg (perfect as a sauce for the meat or on top of rice), along with free-flowing cabbage, rice, and miso soup. A notable touch by Gyusei lies in the ornate plates used to present the gyukatsu, handcrafted in small batches by homegrown Singapore artists Kirmaine of Kir Ceramics and The Clay People. Do take a moment to admire these craftworks as you enjoy your meal.

Menchikatsu 3/5

XL Hyogo oysters 5/5

Sides include XL Hyogo Oysters, which were impressively plump and wonderfully fresh on my palate. I also tried the Menchikatsu, a minced beef cutlet made with 100g of A5 Wagyu blended with Australian ground beef. While flavourful, I felt it could be more tender and juicy, as it came across slightly compacted.

For those who prefer a meatier, more robust beef flavour, the menu also offers Australian Wagyu selections (BMS 3+), offering a more pronounced beef flavour at a gentler price point.

From 19 Feb - 31 Mar 2026, enjoy a FREE 60g A5 Sirloin Wagyukatsu with every 2 Wagyukatsu sets ordered. With only 24 seats, reservations are recommended at Gyusei Gyukatsu Wagyu Steakhouse. Make your booking here: https://linktr.ee/gyusei_gyukatsu_sg

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Gyusei Gyukatsu Wagyu Steakhouse
Hotel Clover
775 North Bridge Road
Level 1
Singapore 198743
Tel: +65 8031 4122
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Wed-Thu, Sun: 12pm - 10pm
Fri-Sat: 12pm - 1030pm
(Closed on Mon-Tue)

Direction:
1) Alight at Bugis MRT Station. Take Exit B or E. Walk to North Bridge Road. Walk down North Bridge Road towards Sultan Mosque direction. Walk to destination. Journey time about 8 minutes. [Map]

Gordon Grill @ Goodwood Park Hotel - New Winter Indulgence Menu Featuring a 1.5kg Wagyu Beef Tomahawk Steak Flambéed Tableside

There’s something about dining at a classic grill restaurant that feels especially fitting during the cooler months - imagine cosy interiors, rich sauces, indulgent ingredients and the occasional tableside theatrics that make the experience feel a little more special. Gordon Grill’s A Winter Indulgence menu leans fully into this mood, offering a comforting yet refined selection that spans land and sea, with premium produce, generous portions, and a touch of old-school charm throughout the meal.

Complimentary Amuse-Bouche 3.8/5

Complimentary Bread Basket 4/5

We started the meal with a complimentary Kimchi Chicken Tartlet as an amuse-bouche and a Bread Basket served with butter. The tartlet was a pleasant opener with a hint of spice, while the bread selection was satisfying and a simple but welcoming start to ease into the meal.

Tsarskaya Oyster 4/5

Tsarskaya Oyster Thermidor 4.2/5

Oysters play a starring role in the Winter Indulgence menu, featuring live Tsarskaya oysters from France presented two ways. Fresh Oysters (6 pcs $58 / 12 pcs $118) were served simply with mignonette sauce and lemon - clean, briny, and refreshing, allowing the natural sweetness of the oysters to shine through.

For the Baked Oysters options (6 pcs $68 / 12 pcs $133), diners can choose between Kilpatrick or Thermidor style. We tried the Thermidor, and it was excellent! Cheesy and creamy, yet not overpowering, striking a good balance while still letting the oysters remain the star. It’s a more indulgent take and one we would happily order again.

Sautéed Chanterelle Mushroom 3.8/5

From the land, we had the Sautéed Chanterelle Mushroom ($29), served with an onsen egg, shaved truffles and natural jus. Beneath it sat a layer of creamy mashed potato. While the flavours were comforting and earthy, the dish leaned heavily towards soft and creamy textures. We found ourselves wishing for a bit more contrast to elevate it further.

Risotto 4.5/5

The Risotto ($29), on the other hand, was very well executed. Made with morel mushrooms and finished with shaved truffles, it was rich yet balanced, with well-cooked grains that retained their structure. This was easily one of the stronger savoury dishes of the night and a comforting choice for truffle lovers.

Wagyu Beef Tomahawk Steak 4.5/5

One of the highlights of the meal was the Wagyu Beef Tomahawk Steak ($372), which comes with an impressive tableside flambé. Cooked medium as recommended, the steak was tender and flavourful, especially the parts with well-rendered fats. It was served with roasted potatoes, baked tomato, sautéed vegetables and red wine jus. A definite dish to share and savour. The other beef option on the menu is the Black Angus Beef Porterhouse Steak ($348), which also looks equally tempting.

Seared Red Emperor Snapper 4/5

From the sea, we tried the Seared Red Emperor Snapper ($38), served with truffle petit pois, fresh maize and split fish jus. The skin was nicely crisp, the fish was fresh and delicate, with clean, restrained flavours. Simple yet well-executed, allowing the quality of the fish to speak for itself. The menu also offers a Pan-Seared Red Grouper ($38) as an alternative seafood option.

Crêpe Suzette 5/5

Desserts were a definite highlight and deserving of full marks. Gordon Grill’s signature Crêpe Suzette ($26) is a must-have, especially for fans of classic French desserts. Flambéed tableside with Cointreau and brandy and served with vanilla bean ice cream, the soft crêpe, soaked in citrusy syrup, was both nostalgic and indulgent. Not many places in Singapore still do this, and I found myself salivating just thinking about it again while writing this.

Morello Cherry Tart 5/5

The Morello Cherry Tart ($18) also impressed us. It may look simple, but the buttery tart shell was so good it left us wanting more, even with already very full stomachs.

Overall, Gordon Grill’s A Winter Indulgence menu is a comforting, well-curated offering that showcases classic flavours with a touch of tableside drama. While some dishes stood out more than others. The Winter Indulgence menu is available till 31 March and is best enjoyed unhurriedly, with good company and a hearty appetite.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Gordon Grill
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301744
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 230pm, 7pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to the destination. Journey time is about 10 minutes. [Map]

Hai Tien Lo @ Pan Pacific Singapore - Welcomes the Lunar New Year with Festive Celebrations and Culinary Delights

Executive Chinese Chef Edden Yap and his culinary team at Hai Tien Lo, Pan Pacific Singapore, have crafted a Lunar New Year feast that balances tradition with refinement. Available from 23 January to 3 March 2026, the eight set menus and à la carte specialities are designed to celebrate prosperity, happiness, and good fortune. We had the pleasure of sampling the Joyous Abundance Menu, a carefully curated journey through festive classics elevated with premium ingredients.

Vitality Yu Sheng with classic Whole Abalone, Lobster, and Smoked Salmon 4.5/5

A spectacular start to the meal, the Vitality Yu Sheng with classic Whole Abalone, Lobster, and Smoked Salmon is all about abundance and finesse. Plump whole abalone anchors the platter with prized chew and natural sweetness, complemented by succulent lobster and delicately smoked salmon. Tossed with crisp vegetables, pickled accents, crushed peanuts, and sesame seeds, the tangy-sweet house dressing harmoniously binds the textures and flavours. Luxurious yet approachable, this is prosperity served on a plate.

Double-boiled Dendrobium Chicken Soup 4.5/5

The restorative Double-boiled Dendrobium Chicken Soup, which features free-range chicken, fish maw, whole abalone, dried scallops, and sea whelk, is quietly elegant. Double-boiled with Dendrobium orchid stems, the broth is naturally sweet and crystal clear, infused with subtle herbal freshness and a lingering mineral nuance. It's soothing, refined, and deeply comforting, a perfect interlude before the richer dishes.

Sliced Crispy Barbecued Suckling Pig with Caviar 4.2/5

The Sliced Crispy Barbecued Suckling Pig with Caviar impresses with shatteringly crisp skin and tender meat beneath. Each slice is finished with caviar, introducing a briny pop that cuts through the richness without overpowering it. The balance of textures and flavours is precise, making this an indulgent yet measured dish.

Sliced Beijing Duck and Jelly Fish 4/5

The Sliced Beijing Duck and Jelly Fish brings together two classic Chinese delicacies with distinct personalities. Thinly sliced Beijing duck showcases lacquered skin and gentle smokiness, while jellyfish adds a crisp, cooling contrast. Together, they create a harmonious progression of textures and flavours — composed, refreshing, and engaging.

Steamed Half East Australian Lobster in Chinese Wine Broth 4.5/5

The East Australian Lobster shines in minimalist fashion, steamed to tender perfection. The accompanying Chinese wine broth lends subtle warmth and aromatic depth, enhancing but never overshadowing the lobster's natural sweetness. A lesson in letting premium ingredients speak for themselves.

Braised South African 10 Head Whole Dried Abalone with Sea Cucumber in Abalone Sauce 4.5/5

A ceremonial centrepiece, the Braised South Africian 10 Head Whole Dried Abalone with Sea Cucumber in Abalone Sauce celebrates patience and craftsmanship. The 10-head whole dried abalone is tender yet springy, paired with silky sea cucumber, all cloaked in a glossy, umami-rich abalone sauce. Each bite is indulgent, deeply savoury, and profoundly satisfying — a masterclass in Cantonese braising.

Sauteed Japanese A5 Wagyu Beef with Fresh Mushrooms and Green Vegetables 4.2/5

The A5 Wagyu melts effortlessly, its buttery richness complemented by earthy mushrooms and crisp green vegetables. Minimal seasoning allows the beef's natural sweetness to shine, making this a balanced and composed highlight of the menu.

Stewed Inaniwa Udon with Pan-fried East Spotted Grouper Fish Fillet in Fish Broth 4.2/5

A comforting yet refined course, the Inaniwa Udon absorbs the clean, oceanic sweetness of the clear fish broth. Topped with a lightly pan-fried East Spotted Grouper fillet, the dish achieves a delicate interplay of textures and flavours. It is elegant, soothing, and precise.

Prosperity Nian Gao coated with Peanuts and Shredded Yam 4.2/5

A festive dessert that balances tradition and texture. The tender Nian Gao is coated with crushed peanuts and shredded yam, offering a delightful contrast between chewiness and crunch. Golden and auspicious, it's a playful, celebratory take on a Lunar New Year classic.

Double-boiled Bird's Nest with Peach Gum and Red Dates, in Young Coconut 4.5/5

A luxurious finish, the Double-boiled Bird's Nest with Peach Gum and Red Dates combines bird's nest, peach gum, and red dates, served in refreshing young coconut water. Silky, gelatinous, and delicately sweet, it is light yet indulgent, leaving the palate nourished and satisfied.

Hai Tien Lo's Joyous Abundance Menu is a Lunar New Year feast that respects tradition while elevating it with premium ingredients and precise execution. From the celebratory Yu Sheng to the indulgent abalone centrepiece and refined desserts, each dish is thoughtfully composed, making it a festive dining experience that celebrates both flavour and symbolism.

Note: This is an invited tasting.


Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard
Level 3
Singapore 039595
Tel: +65 68268240
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Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Walk to the destination. Journey time is about 5 minutes. [Map]

Bedrock Bar & Grill @ Pan Pacific Serviced Suites Orchard - 10 Premium Meats from Around The Globe

Celebrating a significant milestone, Bedrock Bar & Grill’s World Meat Series enters its 10th year with its most ambitious edition yet. What began as a five-course, single-meat showcase has evolved into a six-course tasting menu featuring 10 different meats, offering diners a comprehensive, immersive carnivorous journey across the globe.

The World Meat Series 2026 – Edition I (priced at $158++ per person) brings together iconic favourites from the past decade alongside brand-new, exclusive additions, most notably the highly coveted Jeju Premium Hanwoo beef from Korea. Available from 14 January to 31 March 2026, this limited-time menu is designed for serious meat lovers and those seeking a memorable way to kickstart the year with indulgence.

Flat Bread 4.5/5

A complimentary and signature starter, the Flat Bread sets the tone for the meal. Served warm, it is soft, fluffy, and comforting. Accompanied by butter and roasted garlic steeped in olive oil, the spreads elevate the bread, making it dangerously easy to polish off even before the first course arrives.

Australian Tenderloin Carpaccio 5/5

A standout dish, the Australian Tenderloin Carpaccio showcases the quality of Cape Grim tenderloin, sliced paper-thin and seasoned simply with salt and pepper. Yellow onion shavings add a subtle bite, while a drizzle of truffle oil and truffle shoyu lends depth and aroma. Finished with chopped chives, this dish is elegant, restrained, and utterly satisfying.

Red Pepper Australian Beef Tartare 4.5/5

The Red Pepper Australian Beef Tartare is bold and flavour-forward. Finely minced Cape Grim tenderloin is mixed with gochujang, soy sauce, and sesame oil, then crowned with a rich confit egg yolk. Served alongside thinly sliced Nashi pear and croutons, and finished with chives, sesame seeds, and crispy minced garlic, this dish delivers a harmonious balance of spice, sweetness, and umami, while allowing the beef’s natural flavour to shine.

Slow Braised Australian Intercoastal 4/5

Comforting and hearty, the Slow Braised Australian Intercostal features Sanchoku wagyu cut into cubes, seared, and braised for 2 to 3 hours in a mirepoix, tomato paste, beef stock, and red wine. The result is tender, flavourful meat coated in a rich sauce. Served with burrata cheese and grilled sourdough, and finished with balsamic glaze and chives, it is indulgent without being overwhelming.

House Cured Beef Bacon Salad 4.2/5

A creative take on a salad course, the House Cured Beef Bacon Salad uses US beef shortplate, cured in-house for a week with pink salt and pepper, then cold-smoked over applewood. Paired with grilled baby gem, fresh tomatoes, shaved parmesan, and microgreens, the dish is finished with a zesty lemon vinaigrette and a final drizzle of extra virgin olive oil. The result is smoky, savoury, and refreshingly balanced.

21-Day Aged Lamb Rack 4.2/5

The 21-Day Aged Lamb Rack is dry-aged, sous vide at 55°C for three hours, and finished over applewood and charcoal. The lamb is tender and robust, served with roasted root vegetables — carrot, parsnip, celeriac, and beetroot — glazed in red wine sauce. A housemade rosemary mint sauce beneath the lamb complements the meat beautifully, enhancing its natural richness.

Mangalica Pork Tomahawk 4.2/5

Rich and indulgent, the Mangalica Pork Tomahawk is deboned, sous vide at 55°C, then grilled over an applewood fire. Thinly sliced Gruyère cheese is laid atop and torched for added decadence. Housemade pickled pumpkin and whisky mustard provide much-needed acidity and sharpness, cutting through the pork’s natural fattiness.

Woodfire Grilled Argentinian Angus Ribeye 4.5/5

One of the brand-new additions to the series, the Woodfire Grilled Argentinian Angus Ribeye features 100-day grain-fed beef from the Pampas region. Simply seasoned and grilled over applewood fire, the ribeye shines with robust beefy flavours. The vibrant housemade chimichurri adds a herbaceous, spicy lift, making this a classic yet satisfying pairing.

Jeju Premium Hanwoo Ribeye Cap 4.5/5

Making its debut at Bedrock Bar & Grill, the Jeju Premium Hanwoo Ribeye Cap is a luxurious highlight. Known for its exceptional marbling and tenderness, the beef is grilled over applewood fire and served with a grilled jalapeño and béarnaise sauce. The accompaniments beautifully complement the richness of Hanwoo, allowing diners to fully appreciate this prized Korean beef.

Yuzu Sorbet 4/5

A light and refreshing Yuzu Sorbet provides a welcome palate cleanser, cutting through the richness of the preceding courses and preparing diners for the final indulgences.

Black Angus Striploin 4.2/5

The Black Angus Striploin is a classic cut done right, allowing the natural qualities of the beef to take centre stage. Known for its fine marbling and robust beefy flavour, the striploin is simply seasoned with salt and pepper before being expertly grilled over high heat to achieve a beautifully caramelised crust.

Japanese Satsuma Wagyu A5 Striploin 4.5/5

The pinnacle of the tasting menu, the Japanese Satsuma Wagyu A5 Striploin, represents the highest grade of Japanese beef. Masterfully grilled, it is served with kizami wasabi (wasabi root stems) to enhance its sweetness, alongside shoestring fries dusted with shichimi togarashi. Rich, buttery, and luxurious, it is a fitting climax to the World Meat Series.

Chocolate Marquise 4.2/5

The meal concludes with a Chocolate Marquise, made with digestive biscuit and roasted hazelnuts. Served with raspberries and blueberries, and drizzled with 66% Valrhona dark chocolate sauce, it offers a satisfyingly rich yet balanced finish.

Since its inception in 2016, Bedrock Bar & Grill’s World Meat Series has drawn discerning diners with its exploration of premium and lesser-known meats from around the world. This expanded 10th anniversary edition is the most comprehensive iteration yet—a thoughtfully curated retrospective that blends nostalgia for longtime fans with a “best-of” introduction for newcomers. For meat lovers seeking a global, indulgent, and expertly executed dining experience, the World Meat Series 2026 is not to be missed.

Note: This is an invited tasting.


Bedrock Bar & Grill
Pan Pacific Serviced Suites
96 Somerset Road
#01-05
Singapore 238163
Tel: +65 62380054
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Tue-Thu, Sun: 12pm - 3pm, 6pm - 1030pm
Fri-Sat: 12pm - 3pm, 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Somerset MRT station. Take Exit B to the ground level. Turn left and walk to the destination. Journey time is about 3 minutes. [Map]