SingleThread: 3-Michelin-Starred Restaurant Comes To Singapore

Come July, you'll be able to experience the luxuries of an established restaurant born at the heart of California's Sonoma Wine country.

SingleThread, a restaurant which combines Japanese cuisine with farm-to-table ingredients, will be setting up shop at the Fullerton Waterboat House's Basque Kitchen throughout the month of July.

At chef-patron Kyle Connaughton's first full-length Asian residency, he will be offering a soulful, sensorial and meaningful dining experience to patrons in Singapore.


Starting out in 2016, the SingleThread concept was born out of Kyle and his wife Katina's southern Californian upbringing, as well as their experiences living and cooking abroad in both the UK and Japan.

As a farm-driven restaurant and inn, they were committed to incorporating sustainable agriculture into their dishes whilst introducing a wealth of Japanese principles and traditions with regards to hospitality, food, culture and service—this is known as 'Omotenashi,' which means to "wholeheartedly look after guests."

What To Expect

Highly influenced by the Connaughton's time living in Hokkaido, the 7-course tasting menu is set to showcase the seasonal bounty inspired by the couple's farm in Sanoma, and will include a range of textures, colours, and appearances that will make for a once-in-a-lifetime culinary journey.

Monterey Bay Abalone with Mendocino Sea Urchin, Chawanmushi, and Sea Lettuce Cream

To start off the gastronomical journey, a total of 11 bites will be laid out for guests. These range from fresh Japan Amaebi (sweet shrimp), Uni Panna Cotta, a sablé biscuit made of cured duck liver parfait, and salmon ruibe.

Farm Grape Sorbet with Ginger Sabayon, Amaranth, and Matcha

With their time in the northernmost prefecture of Japan being dubbed as the most 'formative' of both Kyle and Katina's life, you would not be surprised to find that their menu also features a sashimi course, as well as a Donabe served with smoked black cod.

To end the experience on a sweet note, there will be 'Wagashi,' which is essentially traditional Japanese confections served with tea.

Akabana Kanpachi with Nasturtium, Farm Pears, and Chardonnay Barrel Aged Ponzu

The course ($498++ per pax) will run every Wednesday to Sunday from the 1st to 30th of July, and will serve both lunch (12pm to 2.30pm) and dinner (6pm to 10.30pm).

Diners can add on drink pairings which are priced at $318 and $128 for alcoholic and non-alcoholic drinks respectively. The beverage selection is planned by Park90, the island's leading wine bar helmed by wine director Rusty Rustello.

An exceptional dining experience such as this is bound to receive a large reception. As such, it is advised to make your bookings early here.