52席の至福のシンガポールコラボ列車、こちらのリンクから本日予約開始！Make your reservation on the 'traveling restaurant', fifty two seats of happiness from this link! www.seiburailway.jp/railways/seibu52-shifuku/
Well done, my friend. You have elevated our local cuisines into, not only the local can play a part to confirm them but also to introduce it to the Japanese audiences, and in addition inspired this chef to challenge his skills and creativities to produce his version of our signature Singapore local favourite dishes. This is an excellent exchange in the culinary world. Furthermore, you have also elevated the presentation on food. Well done.
Wow, I did not expect what the bak chor mee was made out of!! I want to try this place for my birthday haha. Thank you for showing us and Chef Noda around!
10:14 at first i thought it was a scallop but my goodness they made it to look like one. Definitely a must try for me if i go there And glad to see Noda-san dg well and its been awhile since heard from yr mother too
This is a great video, the cuisine they present in this restaurant is so fine and delicate. Professional and the micro size, I think remind me of sushi. And they suit Japanese culture and dining habits. They always present nice, small and cute and fine. I can't wait to see chef Norda ,how he present his food in the train. Hope Ghib will show us.❤❤❤
I believe this is a good step forward for our local food cuisine.. sushi and ramen were once 'street food', but artisan chefs elevated them into gourmet meals, thus Japanese food culture spread across the world.. if we want our food culture to survive even as we progress as a country to a first world status, this is a necessary step.. This isn't to say we forgo the regular, good tasting hawker foods, but even those need to be elevated, even if it means paying a higher price for it (on the condition that it MUST taste good and have the standard). No Singaporean will be willing to slog for hours as a hawker, only to earn a somewhat decent income.. We need affordable food available for the masses, but we also must be willing to pay for a good meal and not be stuck in the past, expecting extremely good and dirt cheap at the same time.. If we as consumers cannot make this shift in mindset, then our food culture WILL surely die out.. *Exploitatively high rents are another issue..
There is regular everyday Yusheng served in some hawker porridge stalls as well. It is raw slices of fish served like a carpaccio, meant to eat together with the hot porridge or on its own. You can look out for porridge stalls that serve yusheng and try when you go visit hawker centres next time.
Hi Ghib,, wow that place Labyrinth is good for celebrating birthday or bring guess to enjoy singapore cuisine,, if can afford hehe,, but it looks very oishi n fun place to go with friends,, thanks for the info Ghib,, 👍🥘🫔🍨😅
Ooh Labyrinth! That’s the restaurant at Esplanade. Very intrigued by how the bak chor mee tastes. Can’t believe they use squid for the yellow noodles, cant tell!! That claypot chicken rice looks DELICIOUS. Hope to try it on a special occasion someday! 😄
I really appreciate the chef’S appreciation and openness to Singapore food! It’s his first time some more. Wish him success!! And hope he comes back again for leisure 😊
What does it say about this restaurant that their idea of elevated singaporean food included a lot of Japanese influence :/ It looks interesting but I was hoping for something more original than turning sg flavours more Japanese. We already have so many cultures here why not explore more ways to mix and match different ethnic flavours
After a meal at this pricy restaurant, any true blue Singaporean will rush to the food court for a decent, inexpensive char kway teow. Nothing fancy. Nothing absolutely nonsensical.
@@thewalk7816We are Singapore, and we don’t have to copy French or western culture that are declining. Good for impressing a girl. Anyway this is a choice for those keen to pay for it.
@@eokyOh, u mean hawker food is on the rise? Doesnt seem like it to me. Anyways, high end restaurants are for people who can actually afford the luxury. Different target segments for different pockets. My point is dont be a sour grape trying to criticise it without even trying the food. 🙄
we can pay big bucks for expensive abalone, bird nest and real shark fin , that is paying for rare ingredients. However paying for fancy idea that is another story.
Sorry but i'm starting to doubt japanese when they taste food. they tends to compliment then to say the food is horrible.. that's how japanese are raise up when young..
Sorry the "YuSheng" dish DOES NOT resemble anything like our traditional "YuSheng". It is more like Japanese style Sashimi. Traditional "YuSheng" has the "Lou Hei" meaning & is meant for a group of relatives or friends to "Lou Hei" together ie "Huat" together. I can't appreciate this kind of innovation. I hope your Japanese guest who is going to do the "Singapore Train" will NOT mislead the Japanese travelers on board the train by giving them foods "Named as Singaporean foods" BUT Actually NOT.
100% approve of nutmeg and clove. Probably the most unique take of local dishes that doesn't break the bank. Not a fan of the restaurant though, feel overly pretentious. If I want roti John I'll just get roti John but who am I to comment I'm not some Michelin inspector
By your logic, Chinese New Year only belongs to China, Briyani can only be cooked in Persia, and Rendang can only be made by Minangkabau people yeah :) People, recipes and cultures migrate, adapt to what is available, and evolve.
52席の至福のシンガポールコラボ列車、こちらのリンクから本日予約開始！Make your reservation on the 'traveling restaurant', fifty two seats of happiness from this link! www.seiburailway.jp/railways/seibu52-shifuku/
Well done, my friend. You have elevated our local cuisines into, not only the local can play a part to confirm them but also to introduce it to the Japanese audiences, and in addition inspired this chef to challenge his skills and creativities to produce his version of our signature Singapore local favourite dishes. This is an excellent exchange in the culinary world. Furthermore, you have also elevated the presentation on food. Well done.
The platings esp the yellow chope table is just too cute. Very creative! The dishes are also very interestingly executed. Well done! 👏
Yeah the chope table cute 😆
Wow, bringing our Singapore food to the next level
Wow, I did not expect what the bak chor mee was made out of!! I want to try this place for my birthday haha. Thank you for showing us and Chef Noda around!
Glad you enjoyed! Noda san has a great time in Singapore im sure 😊
10:14 at first i thought it was a scallop but my goodness they made it to look like one. Definitely a must try for me if i go there
And glad to see Noda-san dg well and its been awhile since heard from yr mother too
So interesting topics. Thank You
👍🌷💙🤍
Love your videos so so so much ❤❤❤
美味しそうです！野田さんの作る料理、楽しみにしています🩷
ぜひ概要欄のリンクからチケット購入ください😊
This is a great video, the cuisine they present in this restaurant is so fine and delicate. Professional and the micro size, I think remind me of sushi. And they suit Japanese culture and dining habits. They always present nice, small and cute and fine. I can't wait to see chef Norda ,how he present his food in the train. Hope Ghib will show us.❤❤❤
Glad you enjoyed it! Yes hopefully can try his SG food 😆
I believe this is a good step forward for our local food cuisine.. sushi and ramen were once 'street food', but artisan chefs elevated them into gourmet meals, thus Japanese food culture spread across the world.. if we want our food culture to survive even as we progress as a country to a first world status, this is a necessary step..
This isn't to say we forgo the regular, good tasting hawker foods, but even those need to be elevated, even if it means paying a higher price for it (on the condition that it MUST taste good and have the standard). No Singaporean will be willing to slog for hours as a hawker, only to earn a somewhat decent income.. We need affordable food available for the masses, but we also must be willing to pay for a good meal and not be stuck in the past, expecting extremely good and dirt cheap at the same time..
If we as consumers cannot make this shift in mindset, then our food culture WILL surely die out.. *Exploitatively high rents are another issue..
Well said!! 👏👏👏
There is regular everyday Yusheng served in some hawker porridge stalls as well. It is raw slices of fish served like a carpaccio, meant to eat together with the hot porridge or on its own. You can look out for porridge stalls that serve yusheng and try when you go visit hawker centres next time.
Hi Ghib,, wow that place Labyrinth is good for celebrating birthday or bring guess to enjoy singapore cuisine,, if can afford hehe,, but it looks very oishi n fun place to go with friends,, thanks for the info Ghib,, 👍🥘🫔🍨😅
Ooh Labyrinth! That’s the restaurant at Esplanade. Very intrigued by how the bak chor mee tastes. Can’t believe they use squid for the yellow noodles, cant tell!! That claypot chicken rice looks DELICIOUS. Hope to try it on a special occasion someday! 😄
I really appreciate the chef’S appreciation and openness to Singapore food! It’s his first time some more. Wish him success!! And hope he comes back again for leisure 😊
Yum
The highest accolade for Singapore inspired cuisine is three-Michelin stars restaurant JL Studio by Singaporean chef Jimmy Lim in Taichung
Looks good!
What does it say about this restaurant that their idea of elevated singaporean food included a lot of Japanese influence :/
It looks interesting but I was hoping for something more original than turning sg flavours more Japanese. We already have so many cultures here why not explore more ways to mix and match different ethnic flavours
Playing around with local fares uniquely and interestingly, though not too good for the pocket to sample.
Wow! At more than 300 SGD per meal, most of us will not be able to afford it, still nice watching you experience it. 😅
298++ for lunch is exorbitant even for a Michelin starred restaurant.
Just bring the guy to eat a bowl of prawn noodles…
That’s cost of a month worth of food and groceries budget😮
Wow! For the price,i can eat at hawker centre for nearly 2 months
Can eat 60 times hokkien mee 😂🤣😅
Exactly.
Hawker foods in canape size.... noiiceee
After a meal at this pricy restaurant, any true blue Singaporean will rush to the food court for a decent, inexpensive char kway teow. Nothing fancy. Nothing absolutely nonsensical.
Hello my Labubu boi.
I grow up in newton, that ain’t our memories 😂
These are like condensed form factor for Singapore hawker umami taste buds
Super summary
They should have custom made a tinier finer tissue paper to chope
The portion sizes are painful to watch 🥴
i teared
I guess u’ve never eaten at high end restaurants before.. this is quite standard
@@thewalk7816We are Singapore, and we don’t have to copy French or western culture that are declining. Good for impressing a girl. Anyway this is a choice for those keen to pay for it.
@@eokyOh, u mean hawker food is on the rise? Doesnt seem like it to me. Anyways, high end restaurants are for people who can actually afford the luxury. Different target segments for different pockets. My point is dont be a sour grape trying to criticise it without even trying the food. 🙄
we can pay big bucks for expensive abalone, bird nest and real shark fin , that is paying for rare ingredients. However paying for fancy idea that is another story.
My gosh ! Impressive but for $1000. Were you guys full after the meal ? The portions were so tiny !!!
ooooooooooooooooo
Insanely expensive
Sorry but i'm starting to doubt japanese when they taste food. they tends to compliment then to say the food is horrible.. that's how japanese are raise up when young..
Tabetai~~
Only billionaires will eat like this everyday!
野田シェフのお料理いただきたいです😊
I feel more hungry just by looking at the Size.
Good for someone on a diet 😅
To me, hawker food is already elevated. They train many years making the same dish, better than any Michelin chef out there
Each dish at the hawker center is perfected over many years. Simple, affordable and delicious !
early
Ghib you hv 3 new subs frm friends 😅👍😬
Wah thanks!
@@GhibOjisan ,, my daughter’s friends Ghib,, the other 8 alrdy subs during CNY,, so they came to our place,, n i asked them to subs n like,, 🤣,,
Food
It seek like you must have patience and tolerate to eat bit by bit, it's like doing food meditation.
You should read the google maps review where people complain about how you have to notify them 2 dishes in advance if you are going to the toilet.
I could put all potions of food into my mouth at one go😢
😂😂😂😂😂😂
There’s a difference between rich and , smart and rich.
Sorry the "YuSheng" dish DOES NOT resemble anything like our traditional "YuSheng". It is more like Japanese style Sashimi.
Traditional "YuSheng" has the "Lou Hei" meaning & is meant for a group of relatives or friends to "Lou Hei" together ie "Huat" together.
I can't appreciate this kind of innovation.
I hope your Japanese guest who is going to do the "Singapore Train" will NOT mislead the Japanese travelers on board the train by giving them foods "Named as Singaporean foods" BUT Actually NOT.
100% approve of nutmeg and clove. Probably the most unique take of local dishes that doesn't break the bank. Not a fan of the restaurant though, feel overly pretentious. If I want roti John I'll just get roti John but who am I to comment I'm not some Michelin inspector
That's a scam sorry I'm calling it out
His video quality is dropping. Now need to use scam video title, haiya
They are all Malaysian food, just better marketing by singapore
By your logic, Chinese New Year only belongs to China, Briyani can only be cooked in Persia, and Rendang can only be made by Minangkabau people yeah :)
People, recipes and cultures migrate, adapt to what is available, and evolve.
LOL!Here comes the malusian clown!👍👍🤣🤣🤣🤣