Although it seems that Korean BBQ is vastly more popular than its Japanese counterpart, if you love simple and good meat, the Japanese yakiniku options seal the deal.
This place has a reputation for being a no-frills but good DIY grill joint. Each table comes with a charcoal grill and the restaurant usually draws in the Japanese crowd (always a good sign). There's a lengthy menu with cuts like skirt, short rib and tenderloin, but what seals the deal is the variety of sauces you get with the meats.
Probably one of the glitziest yakiniku places in town, the Mandarin Gallery restaurant sign is even decked out in bling. It specializes in Japanese black wagyu with cuts like flank steak, skirt steak and short rib. There's also the usuals like Kurobuta pork jowl and pork belly. Although the location is ideal, cuts like Karubi beef won't be cheap. Go here if you're in the mood to splurge.
This yakiniku restaurant needs no introduction being an international chain. We particularly love the new CHIJMES renovation that makes the space a little cozier and more modern. It's added a new "prime" option, which means better meats like Australian wagyu and Kurobuta pork. The place also has a variety of appetizers, Japanese and Korean rice and noodles.
A little edgier than the rest, this place is all about kooky Japanese culture and barbecued meats. The industrial space is designed with graffiti brick walls that doesn't look out of place in Tokyo. On the menu are the usual suspects like beef chuck tender, pork belly and salmon, but this place has nailed it with Asahi beer towers to fuel the night.
The zen place is perfect for some calm grilling action. This one's in VivoCity, so you may need a little time to scout the location but we love their range of wagyu beef options that come with miso, lemon and kuri marinades. There's also wagyu tongue and wagyu harumi for those who are more adventurous.
A semi-fine dining concept, this one may be a little more chi chi than the rest (golf club location). It's located right next to an izakaya restaurant Enmaru and peddles high-grade beef like A5 wagyu from Oumu. Don't be shocked at the higher price tags as the Oumi moriawase with different cuts of meats comes at a whopping $120.
Robertson Quay may have tons of Japanese places but this BBQ joint specializes in Yazawa wagyu beef from Japan. It does come at a pretty penny with cuts like a chuck-eye Zabuton costing $60 per serving. The place also has other beef options like kalbi, Kurobuta pork and some chicken in spicy miso, too.
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Russians are no strangers to dumplings. The version you'll get here is the Pelmeni, described as dough pockets with meat filling. They're a little less pretty to look at than traditional Chinese dumplings, but the morsels are pretty meaty and starchy.
Sure the place is a little frou frou with purple chandeliers and heavy carpets. What they do make are great dumplings. We particularly love the vegetarian Teochew-style dumpling stuffed with mushrooms, radishes and peanuts. The key to a good one is the translucent skin.
This Taiwanese import needs no introduction. It's cheap and we are all obsessed with the xiao long baos or soup dumplings. Whether you go for the classic pork, add a little bit of crab or black truffle, the soup is always flavorful and the meat moist.
The Asian-inspired fusion restaurant makes a mean interpretation of dumplings. The roasted duck dumplings here are also stuffed with shitake mushrooms and bobbing in a clear duck consomme that's both light and comforting. We loved it so much we put it on our 50 Things to Eat Before You Die 2014.
No points if you guess what this place specializes in. There are tons of dumplings to choose from: pan-fried or boiled and stuffed with pork, prawn or veggies. We love the pan-fried versions and each dumpling's quite a toothsome mouthful.
This pretty swank place also does mean Chinese-style dim sum dumplings. The har gau skin is smooth and the filling generous. Same goes for the Teochew-style dumplings. If you're more of a dessert dumplings kinda person, don't miss the red bean cream with glutinous dumplings, too.
This family restaurant first set up shop on Neil Road but we say go to their lush new digs at Palais Renaissance. It specializes in pork xiao long bao as well as dessert dumplings. We recommend the sweet osmanthus flower rice ball soup here.
The xiao long bao you'll find here are a little unconventional. First, they come in a multitude of rainbow colors and then they come in unorthodox flavors. Expect flavors like crab roe, black truffle, foie gras and, of course, the traditional pork.
Back in Europe, pierogis are pretty common. Made of unleavened dough, this is a staple in many Polish homes. They're boiled, fried with onions and stuffed with a mixture of potato, sauerkraut, ground meat, cheese or fruit. These are pretty hearty morsels and the ones you find here are made with ricotta and potato and topped with bacon, onions and sour cream.
Any late night eater will know this Jalan Besar staple. The Shanghai dim sum menu comes with items like xiao long bao, pan-fried pork dumplings and Sichuan oil chili wantons. Plus, it's virtually open all hours of the day.
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