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DINING OUT

Grilling up a new food chapter at Akanoya

Drinks are a-plenty but the cooking is a work in progress at the revamped Japanese grill.

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Jaime Ee

Published Thu, Jul 28, 2022 · 08:02 PM
    • Interiors of Akanoya Robatayaki.
    • Potato-crab croquettes.
    • Crunchy chunks of tsubugai sauteed in butter and sake.
    • A spread of fresh ingredients at Akanoya.
    • Crab porrridge cooked in intense broth with a fleshy crab leg.
    • Crisp tart filled with a wagyu-onion mixture on camembert cheese.
    • Grilled chicken oysters.
    • Interiors of Akanoya Robatayaki. Photo: Akanoya Robatayaki
    • Potato-crab croquettes. Photo: Akanoya Robatayaki
    • Crunchy chunks of tsubugai sauteed in butter and sake. Photo: Jaime Ee
    • A spread of fresh ingredients at Akanoya. Photo: Akanoya Robatayaki
    • Crab porrridge cooked in intense broth with a fleshy crab leg. Photo: Jaime Ee
    • Crisp tart filled with a wagyu-onion mixture on camembert cheese. Photo: Akanoya Robatayaki
    • Grilled chicken oysters. Photo: Akanoya Robatayaki

    RESTAURANT REVAMP

    Akanoya Robatayaki

    #01-01 Orchard Rendezvous Hotel

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