Singapore Business Review brings you the latest and hottest destinations to satisfy your cravings -BJ¡¯s American Diner and Grill , Wooloomooloo Steakhouse, and Zafferano Bar & Lounge.
Wooloomooloo Steakhouse bringsHong Kong style to Singapore
Wooloomooloo Steakhouse, an Australian-inspiredpremium steakhouse from Hong Kong, had justopened its first Singaporean branch on level threeof Raffles City Shopping Centre.
The spacious 140-seater dining room is home to delectable steakdishes prepared by Head Chef Gerard Lewis. House specialties include the Tuna and SpannerCrab Tartare with
avocado cube base, orange slices,diced shallots and coriander. Other choices forstarters are the Jumbo Prawn, Broiled Sea Scallops wrapped in Applewood, Smoked Bacon,
Classic Steak Tartare, and Australian Wagyu Beef Tenderloin. Wooloomooloo¡¯s main menu specials, ranging from$89 to $129, include the Australian Black AngusTomahawk,
Australian Black Angus Wagyu Tomahawk,Australian Black Angus Porterhouse, and the 150-daygrain-fed, wet aged Rib-Eye Steak and Sirloin Steak.
The signature dish, Beef Wellington ($66), is anunce piece of broiled Australian fillet mignon,paired with Parma ham, mushroom duxelle and 40g of foie gras, encased in a pastry.
BJ¡¯s American Diner and Grill dishes up Americana to go
The Botak Boss is back, and this time he is trying his hand at an all-star American diner, butstill in the heartlands and still with the reasonable prices. Of course, we are talking about
Bernie Jones, the man behind the brand Botak Jones that got us all excited by the prospect ofburgers at the local hawker centre. His new diner is like something you would expect to
find onroute 66, full of folksy charm, surfboards on the wall, and an open kitchen with a short orderchef who is on his way to Hollywood. So it is fitting that BJ¡¯s American Diner is
located on Balestier Road, the Route 66 ofSingapore, connecting all sorts of areas and people as it winds its way from the gentrified andglitzy neighbourhood of Thomson, through
the lighting shops of Balestier, and on to the KTVZone near Moulmein, Bernie started over with his wife as his partner and put up Botak Jones,an authentic American food stall in Tuas.
The second outlet was opened in a coffee shop inhousing estate Ang Mo Kio.In two years, five more branches were put up. One and a half years later, Botak Jones¡¯11th outlet was opened.
¡°In July of 2011, a small group of investors became interested inthe company and bought over the majority stake. Shortly after they let me buy over the onlyoutlet that was started as a
full serve restaurant. Agreements were signed and we changedthe name to BJ¡¯s American Diner and Grill,¡± says Bernie. BJ¡¯s menu is all-American¡ªheavy on the burgers, steaks, chops and such.
For their ribeyes,the restaurant serves New Zealand prime steer and American USDA Certified Black Angusprime. Burgers are ground from the rump section of the steer as it has very little
sinew andveins. Another house specialty is the ¡°wild caught¡± Alaskan Sockeye salmon fillets, which haveno chemicals or colorings unlike the very common farmed salmon.
The menu also offers USpork loin, and Alaskan red king crab legs among others. BJ¡¯s is located at 312 Balestier Road,open to serve everyone from 11:30 to 11:00 every Tuesdays to Thursdays,
11:30 to 12:00 onFridays and Saturdays, and 11:00 on Sundays.
Zafferano Bar & Lounge sets newheights in Singapore
Located at the top floor of the Ocean FinancialCentre in Collyer Quay, Zafferano Bar & Loungeis set against the Singapore city view, providing a270-degree view of the island.
The Italian bar andlounge offers contemporary takes on traditionalItalian cuisine, complemented by Head ChefRoberto De Franco¡¯s dishes. The menu is divided into seven featured
varietiesof cuisine - Cucina di Mamma (Mum¡¯s Kitchen), Terra(Earth), Verde (Greens), Mare (Ocean), Griglia (GrilledMeats), Delicate (Delicatessen favourites) and Dolci(Sweets).
A range of 40 wines by the glass are alsooffered, from a collection of over 200 Italian andpremium labels. Culinary offerings at Zafferano varythroughout the day, with a semi-buffet
lunch, afternoontea and dinner service served every weekday, whileProsecco is available during Sunday Brunch. There arealso two dining areas convertible to one large space for20 to 30 guests.
unce piece of broiled Australian fillet mignon,paired with Parma ham, mushroom duxelle and 40g of foie gras, encased in a pastry. 
