MICHELIN Guide Kitchen Takeover on GrabFood

Song Fa Bak Kut Teh is a familiar household name in Singapore famous for its Teochew-style pork rib soup. Established in 1969 with just a humble pushcart, the brand has grown from one to 12 outlets in Singapore, while maintaining its authentic flavours and consistency over the years.

Akira Back is an innovative restaurant famed for its boldness in cooking and playful creativity in presentation. Incorporating his Japanese, Korea and American roots, the chef brings together the best of flavours, forms and cultures on a plate.

For the MICHELIN Guide Kitchen Takeover, both restaurants have come together to reinvent comfort food, featuring locally sourced cuisine prepared with Japanese and/or Korean techniques.

• Pre-order dates: Feb 24 – 26 (Limited to 60 sets only)
• Delivery dates & times: Feb 28 (12:00PM – 2:30PM), March 1 – 2 (12:00PM – 2:30PM, 6:00PM – 9:30PM)
• *Portion feeds two people
  

Chef Andrew first stumbled across Chef Teppei’s eponymous omakase joint in 2011 when he arrived in Singapore. Fast forward 5 years and both chefs are neighbours who regularly bond over beers.

Both chefs use only high quality produce – Man Man’s unagi comes from the Aichi Prefecture in Japan, while Chef Andrew’s famed 'Nua' Irish cuisine uses top quality produce from different regions of Ireland.

With a shared passion for provenance, diners are treated to an appetiser of Silverhill Farm Duck Takoyaki enhanced with unagi glace and katsuobushi for added umami, BBQ Unagi and Irish Corned Beef Porridge toasted with unagi bones and Cashel blue cheese for the main and a delightful Avonmore Macha Cheesecake with Irish oats and shiso for the sweet toothed.

• Click for Menu Here
• Pre-order dates: Feb 17 – 20 (Limited to 70 sets only)
• Delivery dates & times: Feb 22 – 23 (*Lunch Only 11:00AM – 3:00PM)
• *Portion feeds two people
  

Yen Yakiniku is an unassuming Japanese BBQ restaurant serving top Wagyu beef and seafood. Chef Kang’s Noodle House is a nondescript canteen, famous for its charcoal-roasted char siew and special springy jook sing noodles. In this collaboration, both establishments showcase their artistry on the grill, the former in robust chargrill flavours, and the latter in the painstakingly perfect bowl of char siew noodles, right down to the daily roasted char siew.

For this collaboration the chefs will start diners with Wafu Seaweed Salad with Pulled Abalone, followed by a dream pairing ‘Shuang Ping’ of Char Siew and A5 Omi Wagyu with homemade BBQ Sauce.

Rounding out this collaboration will be the must-eat Wagyu fat wanton noodles topped with A5 Wagyu fat and crispy pork lard for a decadently memorable feast.

• Click here for Menu
  
• Pre-order dates: Jan 22 – 24 (Limited to 80 sets only)
• Delivery dates & times: Jan 26 – Jan 28 (7:00PM to 9:00PM)
• *Portion feeds two people
• >Order now via Grab Desktop site

Provoke your taste buds with a combination of colourful Indian spices that meet the inimitable wok skills of Chinese stir-fry.

Chef Mano from Thevar is known for surprising offerings inspired by his Indian roots and executed with European techniques, while Chef Wayne from KEK is the third-generation wok boss helming the iconic ‘zichar’ restaurant, bringing signature Chinese dishes to the table. 

Expect both chefs to deliver the classics enlivened with punchy flavours featuring spiced Curry Leaf and Coconut Chutney Cereal Prawns, Coffee and Caramelised Tamarind Pork Belly, and Pepper Fry Claypot Chicken Rice.

• Click here for menu
• Pre-order dates: Jan 18 – 22 (Limited to 100 sets only)
  
• Delivery dates & times: Jan 24 (11:00AM – 2:00PM, 4:00PM – 8:00PM)
• *Portion feeds two people
• >Order now via Grab desktop site