International Dining Options

Singapore: Stellar Gastronomy

Not content with being Singapore’s highest-located restaurant, Stellar at 1-Altitude has gone one step further by being the first Singaporean restaurant to rear its own wagyu cattle at Tiana Park in Australia’s New South Wales. The Tajima Wagyu beef that is derived from the cattle has a reputation of being the highest-quality beef in the world, with a distinctive marbling and flavour resulting from the cow being fed a formulated Japanese diet for a minimum of 400 days. Executive Chef Christopher Millar has created a menu specifically for the wagyu beef, which includes premium cuts of tenderloin, rib eye and strip loin, as well as 20 other unique cuts such as the tri-tip, oyster blade, intercostal and karubi, which are prepared in a variety of ways, from steak tartare to grilled.

Australia: Revamped Menu

A firm favourite in Sydney, Sosumi Sushi Train recently added a new gourmet à la carte menu for dinner. The new dishes include grilled salmon with teriyaki sauce, asparagus, mixed salad, radish and crispy sweet potato; seared wagyu 9+ beef tataki with fried garlic, parsley and in-house Ponzu sauce; sliced Hiramasa Kingfish belly with coriander, red onion, cherry tomatoes and Ponzu sauce; and other popular Japanese staples like teppanyaki, tempura, udon and teriyaki. For an added experience, guests can observe chefs preparing their dinner at the open kitchen adjacent to the revolving sushi train.

Maldives: Sushi Session

As if being in the Maldives isn’t fun enough, W Maldives invites diners to check out Sushi Beat, a new culinary concept that places a trendy sushi bar decorated by Japanese street artist Shiro One within the underground club Fifteen Below. Diners can have their selection of sushi, sashimi, nigiri, maki, and sake when the restaurant is open on Tuesdays and Saturdays from 7 pm to 10 pm, after which the night goes into full swing with DJs taking over the decks.

UK: Taste for Chinese

On Sydney Street in Chelsea is Zheng, sister to the eatery of the same name in Oxford that has been dubbed “possibly the best authentic Chinese-Malaysian restaurant in the country” by The Times, and it has gotten London excited. Executive Chef Izlinda Baharom calls upon her Malaysian roots to bring tantalising dishes influenced by Malay, Chinese and Indian cuisines to this city, with popular menu items including succulent satay, Crispy Cereal King Prawns, Beef with Aubergine, Roast Duck with Peanuts, Crab Meat Sweetcorn Soup, and Crispy Mango Chicken. Malaysian favourites also feature prominently with dishes like the Spice Seasoned Fried Chicken, Chicken in Spicy Tomato Sauce, the ubiquitous nasi lemak, Kung Bao Chicken and Sweet and Sour Sesame Chicken, all done Zheng-style.