Guiding you to good food & best restaurants in Singapore

Tucked away in Tiong Bahru, Torio Japanese Restaurant offers an omakase experience that seamlessly blends tradition with creative flair.

Helmed by Head Chefs Jackles Tai and Steve Quek, Torio is renowned for its authentic Japanese cuisine and innovative touches. Chef Steve, known for creating the iconic Shiok Maki, continues to push culinary boundaries with unique ingredients and techniques.

Their Singapore Restaurant Week Spring 2025 dinner menu, priced at S$68++, presents a thoughtfully curated journey through Japanese flavors:

1️⃣ Pitan Tofu
2️⃣ Sashimi (5pcs)
3️⃣ Uni Chawanmushi
4️⃣ Sushi (3pcs)
5️⃣ Toro Uni Ikura Don
6️⃣ Soup
7️⃣ Dessert

Tucked away in Tiong Bahru, Torio Japanese Restaurant offers an omakase experience that seamlessly blends tradition with creative flair.

Helmed by Head Chefs Jackles Tai and Steve Quek, Torio is renowned for its authentic Japanese cuisine and innovative touches. Chef Steve, known for creating the iconic Shiok Maki, continues to push culinary boundaries with unique ingredients and techniques.

Their Singapore Restaurant Week Spring 2025 dinner menu, priced at S$68++, presents a thoughtfully curated journey through Japanese flavors:

1️⃣ Pitan Tofu
2️⃣ Sashimi (5pcs)
3️⃣ Uni Chawanmushi
4️⃣ Sushi (3pcs)
5️⃣ Toro Uni Ikura Don
6️⃣ Soup
7️⃣ Dessert

Tucked away in Tiong Bahru, Torio Japanese Restaurant offers an omakase experience that seamlessly blends tradition with creative flair.

Helmed by Head Chefs Jackles Tai and Steve Quek, Torio is renowned for its authentic Japanese cuisine and innovative touches. Chef Steve, known for creating the iconic Shiok Maki, continues to push culinary boundaries with unique ingredients and techniques.

Their Singapore Restaurant Week Spring 2025 dinner menu, priced at S$68++, presents a thoughtfully curated journey through Japanese flavors:

1️⃣ Pitan Tofu
2️⃣ Sashimi (5pcs)
3️⃣ Uni Chawanmushi
4️⃣ Sushi (3pcs)
5️⃣ Toro Uni Ikura Don
6️⃣ Soup
7️⃣ Dessert

Tucked away in Tiong Bahru, Torio Japanese Restaurant offers an omakase experience that seamlessly blends tradition with creative flair.

Helmed by Head Chefs Jackles Tai and Steve Quek, Torio is renowned for its authentic Japanese cuisine and innovative touches. Chef Steve, known for creating the iconic Shiok Maki, continues to push culinary boundaries with unique ingredients and techniques.

Their Singapore Restaurant Week Spring 2025 dinner menu, priced at S$68++, presents a thoughtfully curated journey through Japanese flavors:

1️⃣ Pitan Tofu
2️⃣ Sashimi (5pcs)
3️⃣ Uni Chawanmushi
4️⃣ Sushi (3pcs)
5️⃣ Toro Uni Ikura Don
6️⃣ Soup
7️⃣ Dessert

Tucked away in Tiong Bahru, Torio Japanese Restaurant offers an omakase experience that seamlessly blends tradition with creative flair.

Helmed by Head Chefs Jackles Tai and Steve Quek, Torio is renowned for its authentic Japanese cuisine and innovative touches. Chef Steve, known for creating the iconic Shiok Maki, continues to push culinary boundaries with unique ingredients and techniques.

Their Singapore Restaurant Week Spring 2025 dinner menu, priced at S$68++, presents a thoughtfully curated journey through Japanese flavors:

1️⃣ Pitan Tofu
2️⃣ Sashimi (5pcs)
3️⃣ Uni Chawanmushi
4️⃣ Sushi (3pcs)
5️⃣ Toro Uni Ikura Don
6️⃣ Soup
7️⃣ Dessert

Tucked away in Tiong Bahru, Torio Japanese Restaurant offers an omakase experience that seamlessly blends tradition with creative flair.

Helmed by Head Chefs Jackles Tai and Steve Quek, Torio is renowned for its authentic Japanese cuisine and innovative touches. Chef Steve, known for creating the iconic Shiok Maki, continues to push culinary boundaries with unique ingredients and techniques.

Their Singapore Restaurant Week Spring 2025 dinner menu, priced at S$68++, presents a thoughtfully curated journey through Japanese flavors:

1️⃣ Pitan Tofu
2️⃣ Sashimi (5pcs)
3️⃣ Uni Chawanmushi
4️⃣ Sushi (3pcs)
5️⃣ Toro Uni Ikura Don
6️⃣ Soup
7️⃣ Dessert

Tucked away in Tiong Bahru, Torio Japanese Restaurant offers an omakase experience that seamlessly blends tradition with creative flair.

Helmed by Head Chefs Jackles Tai and Steve Quek, Torio is renowned for its authentic Japanese cuisine and innovative touches. Chef Steve, known for creating the iconic Shiok Maki, continues to push culinary boundaries with unique ingredients and techniques.

Their Singapore Restaurant Week Spring 2025 dinner menu, priced at S$68++, presents a thoughtfully curated journey through Japanese flavors:

1️⃣ Pitan Tofu
2️⃣ Sashimi (5pcs)
3️⃣ Uni Chawanmushi
4️⃣ Sushi (3pcs)
5️⃣ Toro Uni Ikura Don
6️⃣ Soup
7️⃣ Dessert

We kicked things off with a crisp, refreshing salad — light but still satisfying with fresh greens and a zesty vinaigrette. It was a perfect palate cleanser before diving into the heartier stuff.

Next up, the Hainanese Porkchop was an absolute standout. A juicy, lightly breaded porkchop, seasoned just right, paired with fragrant rice and that signature garlicky-chili dipping sauce. It had all the comfort of the classic Hainanese chicken, but with a delicious porky twist that made every bite feel like a celebration.

Then came the Double Bacon Smash Burger. Wow. This thing is a savory, smoky masterpiece. Two juicy, crispy-edged patties, melted cheese, and crispy bacon stacked high — it was indulgence at its finest. Each bite was rich and perfectly balanced with just enough grease to make you feel like you’re treating yourself (without any regrets).

And to wrap it all up, the Churros were the perfect sweet finish. Crunchy on the outside, soft on the inside, and rolled in cinnamon sugar, they hit all the right notes. If there was a dipping sauce involved, it was just the cherry on top, making it a totally addictive experience.

Overall, this meal was a perfect blend of light, savory, and sweet. A true flavor-packed adventure from start to finish. Would happily dive into round two!

The star dish of my meal there were these tiger prawns. The juiciness, umami flavour that came from the prawns really shows the freshness of it. I really enjoyed my experience there and every dish I ordered was just such a hit, had a really good experience dining here and will definitely be back soon!

[Little India, Singapore 🇸🇬]

Recently I visited the latest outlet of Twyst which was located at City Square Mall. Just a short walk from MRT station. It is the 13th outlet for the chain. This outlet offers a full fledged menu, from pasta to side, plus dine-in area.

Ordering is easy through the self service machine with various payment modes from credit cards to cash. Order number will be flashed when order is ready for collection. Help yourself to cutlery at thre counter.

Looking through the menu, I decided to build my own pasta where I selected
Miso Butter for S$10.50 which came with a choice of
pasta - Spaghetti
protein - Assorted Seafood (Topup S$2)
topping - Kale
Addon Mushroom (S$1.20)
Make it a set with 2 pieces of Crispy mid wings and a Elderflower & Cucumber Soda for S$5.50

The pasta was well cooked and packed with lots of liao such as mussel, clam, prawn, squid, sliced mushroom, and chopped kale. I opt for non-spicy version. There’s also more spicy option beside original version. The crispy mid wing was crispy outside while juicy inside. Washed down the meal with the cool refreshing elderflower and cucumber soda.

Twyst
Address 🛖 : 180 Kitchener Road, # B1-K10/ K11/ K13 City Square Mall, Singapore 🇸🇬 208539
Open 🕰️ : 10.30am - 9pm
Website 🕸️ : https://www.twyst.sg/
MRT 🚇 : Farrer Park (NE8)