A Taste of Singapore(2)
"It really hit the spot. My wife and I were not disappointed," he says.
The best thing about the menu is the variety -- there's something for everyone, Cabrera says.
The eight-page menu lists a 12-ounce marinated ribeye steak, grilled pork and chicken, a variety of popular noodle and rice dishes, as well as soups, salads and vegetables.
Appetizing curries and stews range from $9 to $15, and dishes for the little ones are only $7.
Desserts include a silky smooth coconut crème bruleé and lychee panna cotta for $5.
Sides include Indian flatbread, sautéed eggplant and stir-fried bok choy.
"The steamed Chinese buns are delicious, and go perfect with the seafood dishes," says diner Eloisa Hudson.
Getting it right
To ensure the cuisine was authentic, the owners traveled to Singapore to do some homework. Cortes then spent six weeks training in Japan with chef Shigeki Koshiba, owner of two Singaporean restaurants.
"The training was so hard-core, and the first week was so difficult, I almost wanted to give up," Cortes says.
But he stuck it out and survived.
"He can take pride in the food he makes now because nothing is pre-cooked or packaged. It's all fresh made, even the sauces," Trinidad says.
The food is amazing, but the atmosphere makes it even better, Hudson says.
The atmosphere is clean, modern and cosmopolitan. Ecclectic lounge music sets a comfortable tone, offset by bright red chairs and dark wooden paneling. Domed windows offer serene views of Tumon Bay and Two Lovers' Point.
"We built the restaurant from scratch and wanted to make it the whole package. The atmosphere, service, and food make eating here a unique experience," Trinidad says.
