Autumn is the season Japanese kitchens plan around most closely, because the produce arrives at strength and leaves quickly. Building a menu for it in Singapore means committing to a calendar that is happening somewhere else. Our autumn menu is built on Southeast...
Autumn is the hardest season to pair well. The food gains weight and smoke, acidity arrives from fermentation instead of citrus alone, and sweetness at the end of the meal turns darker than it does in summer. A pairing across a Japanese seasonal menu has to move with...
First Encounters, our first anniversary four-hands collaboration, brings Chef Allen Hyunmin Suh of Restaurant Allen in Seoul — a two MICHELIN Star kitchen — into Loca Niru on 27 and 28 October. Chef Allen’s path to his own restaurant ran through some of the...
A restaurant’s first year is largely invisible from the dining room. The decisions that shape it happen behind the scenes, in sourcing calls, trial services, and the gradual work of settling a kitchen into an existing space. Loca Niru reaches its first...
Living in Singapore changed how Chef Shusuke Kubota sees food. Japanese ingredients and technique remain central to his cooking, but being surrounded by Singapore’s many food cultures made him increasingly curious about Southeast Asian herbs, spices and produce....
Singapore’s fine dining rooms have spent a decade sorting themselves into ever narrower categories. French-Japanese cuisine is one of the few to have expanded instead, encompassing restaurants with distinctly different philosophies and intentions. The pairing...
