Keen to indulge in decadent food that hits the taste buds right where it hits? Hit up The Hua Bee Restaurant in Tiong Bahru. The dishes, like the creaking wooden doors, haven’t altered much since this small noodle eatery debuted in the 1940s. Having an old school charm to its interior, the café is adored by the locals and tourists alike bringing them together. The interior of this 70-year-old café is decorated with hardwood furniture, tiled walls, and marble tabletops, all of which combines to provide a traditional, classy, comfortable yet homey atmosphere for a wonderful traditional breakfast. The cafe provides kaya toast with soft-boiled eggs and coffee with condensed milk, a classic Singapore breakfast. Locals enjoy the meal by drizzling soy sauce over the eggs and using it as a dipping sauce for the bread. Another popular option is the fish ball noodle soup, which has a nostalgic flavor that keeps consumers coming back day after day.

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The business was going to shut down after 70 years of existence, but citizens in the region increased awareness for the shop by launching a Facebook page. The new lessee, Loh Lik Peng, also permitted Hua Bee Restaurant to operate as a regular coffee shop during the day, but as the sun goes down, the traditional business is turned into a contemporary yakitori restaurant named Bincho.

Founded in 2013, Bincho is an all-in-one unique eating concept by Unlisted Collection that showcases a tidy combination of Singapore’s past, present, and future. It is inspired by a yakitori-ya (traditional tiny grilled booths) in Osaka, Japan. Bincho was called after bincho-tan, or white charcoal, which is a smokeless form of charcoal that has long been used in Japanese cooking. Located In the back of a vintage hawker center, with very cool speakeasy vibes, there’s a diverse range of Shochu, a Japanese distilled beverage, and cocktails, including the rare-as-hen’s-teeth chest-o nut-o.  Bincho is open for dinner from Tuesday through Sunday at 6 p.m., with lunch offered on Saturdays and Sundays between 12 p.m. and 3 p.m. Dinner reservations are accepted for two sittings: the first from 6 to 7 p.m., and the second from 8:30 to 9:30 p.m.

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Great for reminiscing about the good old days, especially for people in their 40s and older who don’t comprehend the young in the restaurant. The cuisine is wonderful, especially the grill. Bincho’s stylish venue is divided into three areas, one of which transports you to an old school mee pok stall with marble green tables and cherished creaky wooden seats. Another option is a more modern open bar design that serves Japanese grilled morsels, as well as a quiet bar space where customers may enjoy fun Japanese-inspired drinks. Enjoy irresistible drinks made with Japanese ingredients, such as the trademark Yuzu Shiso cocktail, as well as a seasonal cuisine selection. Its yakitori segment concentrates on the magnificent chicken and all of its fascinating components.

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Bincho’s kitchen, led by veteran Japanese chef Asai Masashi, employs traditional yakitori cooking techniques with a light touch of modern presentation. On a big chalkboard, three set meals (including one hot-pot Miyabi set) are chalked out daily. With a focus on chicken-centric components, cuts encompass all sections of the bird, from thigh, wings, and breast to tail, neck, liver, and heart. Fresh veggies grilled on the grill accompany the chicken pieces. For those looking for non-chicken choices, a concise a la carte menu provides several extra dishes of fish and other meats. The basic “Fuji” set (S$80) or the extended “Bincho” set (S$120) are recommended for a true yakitori experience.

Ensconced within the restaurant’s back corridor (which also serves as the nighttime entry to Bincho), the bar replicates the trendy grunge vibe of alleyway bars in metropolitan Japan. The shiny copper surfaces and wire mesh that encircle the area are used extensively in the minimalist design. The bar was designed as a calm sanctuary for either pre-dinner apertifs or post-dinner libations, and it provides an attractive array of Japanese-inflected cocktails, dubbed “Japertifs,” as well as a well curated list of sake, Japanese whiskies, and craft beers. Expect to see a reasonably hip and food-loving clientele sipping on sakés and cocktails late into the night. However, the meals are served slowly, so be patient and plan for a lengthy supper. The restaurant is also a great option for romantic dates, business meetings, or simply a casual meal.

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