SCOTTS SQUARE HAS ALWAYS BEEN a mall for unique tastes and innovation. Brilliantly off-kilter streetwear brand Stüssy has its chapter store there, and Planet Plus is a favourite with eclectic offerings for those in the know.
It is also a mall with iconic F&B establishments. Wild Honey has always been among the most accessible fine-dining spots along the Scotts Road stretch. Eggslut’s opening saw long snaking street-level queues, and even today, it can sometimes be difficult to get a seat there during peak hours. Pizza Express in the basement consistently sees a steady stream of foodies who love its more unusual pizza offerings.
Kakushin is perhaps definitive of Scotts Square’s appeal: taking the iconic and the innovative, and combining them to offer something familiar in Japanese omakase dining but elevating it with some novel ideas. The space sets it up, with palettes of gold and black, as well as textures of refined Japanese wood and Italian marble to effectively give a sense of luxury to proceedings. The thing about my job is that I’ve seen many gorgeous interiors – it is easy to get that with interior designers in Singapore. But I’ve been to spectacular-looking restaurants which were gastronomic disappointments. What will truly capture the imagination, ultimately, is the food. And Kakushin does not disappoint.
Denne historien er fra Issue 192-utgaven av August Man SG.
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Denne historien er fra Issue 192-utgaven av August Man SG.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Return To Mont Blanc
Wes Anderson Brought US To Montblanc's Fictional Headquarters Several Months Ago. Now, He Shows Us More From The Collection.
Manners Maketh Man
The Principle Of Style Is Character, And The Core Of Character Is Conduct.
Slow Travel In Switzerland
The Swiss public transport system certainly aces the luxe factor with eye popping train rides, indulgent multi-course meals on a Belle Epoque era steamship, and even efficient luggage transport services.
A NEW DAWN IN SOLAR ENERGY
AUGUSTMAN SPEAKS TO MANDALA CLUB CHIEF SUSTAINABILITY OFFICER LILLY GILBERT ABOUT THE MOVEMENT THAT COULD CHANGE HOW BUSINESSES IN KEONG SAIK ARE POWERED THE MANDALA SOLAR COLLECTIVE.
THE POWER OF THREE
ONE OF THE MOST ICONIC IMAGES IN SINGAPORE TOOK THE FORM OF KOKILA PARVATHI, SITI AMIRAH (ALSO KNOWN AS CAMIRA ASRORI) AND SOBIKUN NAHAR ON THEIR WAY TO COURT. AUGUSTMAN SPEAKS TO THEM ABOUT THEIR IDEAS ON COMMUNITY ORGANSING, AND ABOUT RETHINKING OUR THOUGHTS ON POWER.
FLIGHT OF THE NARISAWA BEE
The esteemed Chef Yoshihiro Narisawa shares with us the intimate details of his brand's expansion into Singapore and what having the Mandala Club as its permanent address means to him.
DRINK THROUGH SPACE AND TIME
Preferably with a dram of The Macallan, in hand. The famed whisky maker celebrates 200 years of making perfection.
AND BUTCHER'S BLOCK MAKES IT THREE
SINGAPORE'S CHAPTER OF THE DOM PÉRIGNON SOCIETY HAS INDUCTED A THIRD MEMBER, RAFFLES SINGAPORE'S BUTCHER'S BLOCK, GIVING DISCERNING DINERS BETTER ACCESS TO THE EPICUREAN SAVOIR FAIRE THAT COMES WITH THE MARK OF THE SOCIETY.
AMERICAN SPIRIT
ROB SAMUELS, THE EIGHTH-GENERATION WHISKY-MAKER AND MANAGING DIRECTOR OF MAKER'S MARK, EXPLAINS WHY THE BRAND'S CELLAR AGED EXPRESSION IS A PEAK INTO THE FUTURE OF BOURBON.
Wine The Time Is Right
What does the future hold for winemaking? Steph Dutton, senior winemaker for Penfolds, has some ideas.
