Ristorante Takada

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UnclaimedItalian
Closed
Phone+65 6339 3969
Address356 Alexandra Rd, Singapore, Central Singapore 159949, Singapore
Web Sitewww.ristorante-takada.sg

Work Hours

MondayClosed
Tuesday18:30 - 22:30
Wednesday12:00 - 14:30, 18:30 - 22:30
Thursday12:00 - 14:30, 18:30 - 22:30
Friday12:00 - 14:30, 18:30 - 22:30Closed now
Saturday12:00 - 14:30, 18:30 - 22:30
Sunday12:00 - 14:30, 18:30 - 22:30

Location

About the Business

From the beginning as a travelling chef, together with his partner where they literally lugged pots and pans around to customers' kitchens, to semi-permanent digs nestled within Pandan Valley condominium, education counselor-turned-chef Matthew Mok finally has his own stash to call home, bringing his personable cooking style and private dining experience to the central part of Singapore, in Queenstown. It's rustic timber floor, stonewall-decorated dining area seats 30 people. Chef Mok enjoys dishing out his 'Asian-inspired modern European cuisine'. This flagship restaurant has a open kitchen, which is the perfect place to watch Chef Mok whip up his five, seven or ten-course seasonal dinners.

Established in 2011.

Business Name

Ristorante Takada

Specialties

The Rabbit Stash is nestled at the heart of Queenstown amidst a charming and contemporary environment. This flagship restaurant serves Asian-inspired modern European cuisine to diners away from the busy city. The main emphasis of our cuisine is on the balance of flavors and nutrition where a touch of molecular gastronomy can be expected but not the whole nine yards. Ambience of the Stash is relaxed and unpretentious, allowing diners to enjoy fine food without the rigidness of fine-dining. Evidently, the stonewalls, timber flooring and soft curtains give it a warm and intimate feel. All cozy and nothing swanky.

Amenities

Takes Reservations, Offers Takeout, No Delivery, Accepts Debit Cards, Classy, Garage Parking, Beer &, Wine Only, No Outdoor Seating, No Wi-Fi

Business Owner

Matthew M. (Business Owner)

Matthew has always been in love with food and cooking since young. This flaming passion grew stronger during his university days back in Sydney, Australia where he practically cooked his way through his academic years.

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