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We are honoured to share that House of Tan Yeok Nee has been featured in TIME’s annual list of the World’s Greatest Places. Once a historic residence, the house now lives on as a cultural space where heritage, stories and experiences continue to unfold.

Each year, @time unveils a curated list of 100 extraordinary destinations around the world, highlighting places that offer remarkable experiences for travellers and culture seekers alike. The selection process draws nominations from TIME’s international network of correspondents and contributors, alongside submissions from around the world. From hotels, restaurants, museums, attractions and cultural landmarks, the list celebrates places that inspire curiosity and offer something truly special.

Thank you to everyone who has been part of this journey. We look forward to welcoming more visitors to experience the spirit of #HouseOfTanYeokNee when it reopens. taken in House of Tan Yeok Nee by @houseoftyn

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a month ago

Most chefs use garnishes to support the main ingredient. Chef Shu elevates them to be as important as the main dish. Here, it’s the humble potato.

Chef Shu has been introducing the same ingredients through different forms, textures and techniques.

French pigeon is presented as the roasted breast, marinated, air-dried, lightly smoked and finished with a crust of almond, coriander, cumin, sesame and pepper. Then the pigeon was incorporated inside a potato “gnocchi”, where braised pigeon leg provides a softer, richer contrast to the breast.

He does that to the potato too. Chef Shu uses shinjaga, a prized Japanese spring potato known for its thinner skin, delicate sweetness and higher moisture content. He presented it three ways: fondant, crisp tuile and the stuffed gnocchi.

The pigeon was deep, rich and mildly spicy, while the gooseberry added brightness and lift. But that potato! The potato fondant was buttery and comforting, the tuile light and crisp, and the gnocchi soft enough to almost melt into the braised pigeon leg. Through three different preparations, Chef Shu transformed what could have been a simple garnish into an ingredient with its own narrative, an understated ingredient holding its weight alongside the pigeon.

This course is very much in line with Loca Niru’s philosophy of Kotan - refinement through focus. Just a few carefully chosen ingredients, but explored thoroughly. taken in Loca Niru by @houseoftyn

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a month ago

Set against the historic interiors of the House of Tan Yeok Nee, an antique Khmer ash-glazed tea bowl forms part of Loca Niru’s collection.

Dating back to the 15th to 16th century, this excavated piece carries a surface softened by time. Its ash glaze settles into a restrained palette, while the thin rim lends a sense of lightness.

Once used in tea ceremonies, it now sits at Loca Niru as an antique for visual appreciation - an apt presence within a house that continues to hold history in Singapore.

#LocaNiru #KotanPhilosophy #ChefShuKubota #ContemporaryInnovativeCuisine @shusuke_kubota taken in Loca Niru by @houseoftyn

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a month ago

Arguably the tastiest chicken wing you’ll come across, though we’ll leave that for you to decide.

Meet our hassun snack, the Chicken Wing, stuffed with a farce of minced chicken and in-season bamboo shoot and sansho (Japanese prickly ash).
To achieve the irresistible crispiness, we properly rest the wing and fry it in two stages so that its exterior turns golden-brown while its meat remains succulent and crunchy.

We serve it with a salted yoghurt dip and a citrus-led green chilli dressing for a distinct Southeast Asian nuance.

#LocaNiru #KotanPhilosophy #ChefShuKubota #ContemporaryInnovativeCuisine @shusuke_kubota taken in Loca Niru by @houseoftyn

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a month ago

I singled out this course because this isn’t just Spring on their Spring menu. Chef Shu managed to put two seasons on a single plate.

The Spring Menu at Loca Niru explores renewal. Not simply through spring vegetables and flowers, but through the gradual transition from one season into the next.

Cherry trout is one of Japan’s most prized spring ingredients, traditionally harvested during cherry blossom season when its flesh is at its most delicate. Beside it sits a sauce made from lacto-fermented kumquat, a winter citrus preserved so that its brightness can be carried forward into spring.

One ingredient belongs to the season now. The other belongs to the season that has left.

Chef Shu prepares the trout mi-cuit, gently cooking it in low-temperature oil until the flesh becomes silky and still almost translucent. It is paired with pickled kohlrabi for freshness and crunch, together with dill oil for a subtle herbal note.

I tasted the trout first. Soft, buttery and almost melting, it carried a delicate sweetness that lingered on the palate. A moment later, the fermented kumquat cut through with just enough acidity and gentle bitterness to brighten the fish. The kohlrabi added a crisp bite, while the dill oil rounded everything off with a light herbal finish.

Chef Shu used kumquat that had been fermented through winter instead of fresh citrus. I thought that‘s a better choice too - fresh citrus would have brought a sharper acidity, while fermentation softened the edges and added a gentle bitterness that worked particularly well with the buttery trout. It didn’t just support the idea of winter lingering a little longer, I think it made for a better-tasting dish.

I expected this to be a dish about the cherry trout. Instead, it was about how a winter ingredient was used to support spring. taken in Loca Niru by @houseoftyn

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2 months ago

A de rigueur this spring.

The Isaki fish course from our debut menu may have emerged a firm favourite amongst guests. Come spring, it’s made way for the Kinmedai.

Prepared in matsukasa style (with the scales on), the kinmedai’s scales are crisped over the grill until they lift and crackle, giving way to flesh that remains moist.

Beneath, Japanese green peas and French beans are lightly sautéed, bringing a fresh counterpoint that speaks to the season.

A shellfish sauce, made from local clams and mussels, anchors the dish, finished with ginger juice, key lime and wild garlic leaf oil for complexity.

#LocaNiru #KotanPhilosophy #ChefShuKubota #ContemporaryInnovativeCuisine @shusuke_kubota taken in Loca Niru by @houseoftyn

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2 months ago

Chef @shusuke_kubota whom I knew previously from another location is now helming the stunning space at @locanirusg . The food is incredibly thoughtful and balanced!

#japanesefrenchcuisine #finedining #sgrestaurant #cheflife #leicam10r taken in Loca Niru by @houseoftyn

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2 months ago