Loca Niru

01/06/2026

From this month, Loca Niru opens for lunch every Friday and Saturday.

In place of the evening’s more extensive menu, a six-course lunch menu is offered. Our lunch format is lighter, yet decidedly gastronomic, and continues to be anchored by Japanese sensibilities, French techniques, and Southeast Asian ingredients brought together in a way that reflects Chef Shu’s approach.

To view the menu, visit the link in our profile. Reserve your lunch experience via the link in profile or WhatsApp us at +65 8227 4313.

26/05/2026

In Japanese dining, hassun distils the season into a parade of finely assembled snacks that open the meal.

Here, Omi Wagyu is one of a trio of hassun, prepared as tartare and set within a crisp shell, paired with house-pickled spring burdock. The seasoning draws on a Malaysian interpretation of yuzu kosho, where paprika replaces chilli, bringing a gentle warmth.

Finished with a bouquet of herbs including chervil, tarragon, parsley and alyssum, a bite is all it takes to taste the season at Loca Niru.

To experience the spring menu at Loca Niru, reserve via the link in profile or WhatsApp +65 8227 4313.

25/05/2026

Looking for corporate dining in Singapore? Read on to discover how the right fine dining experience can strengthen relationships and business occasions.

Looking for corporate dining in Singapore? Read on to discover how the right fine dining experience can strengthen relationships and business occasions.

18/05/2026

Planning a spring date night in Singapore? Here is what to look for, from ambience and seasonal menus to the right atmosphere for a memorable evening.

Planning a spring date night in Singapore? Here is what to look for, from ambience and seasonal menus to the right atmosphere for a memorable evening.

14/05/2026

At Loca Niru, Chef Shu sometimes turns to garum when a dish calls for an added layer of savouriness.

Garum traces its origins to ancient Rome, where it was produced by fermenting whole fish. Here, the idea takes on a different form. Instead of fish, Chef Shu draws on the Japanese practice of koji fermentation to develop a plant-based version.

Local lion’s mane mushrooms are blended with Japanese maitake, salt, and koji, then incubated at 65°C for one to two weeks. Over time, the mixture develops into a deeply savoury mushroom garum, rich with concentrated umami.

You may encounter it in one of Chef Shu’s spring courses. Can you guess where it is appearing?

14/05/2026

From pen shell to cherry blossom trout, discover the seasonal spring ingredients worth trying now and how Loca Niru's Spring Menu lets them take centre stage.

From pen shell to cherry blossom trout, discover the seasonal spring ingredients worth trying now and how Loca Niru's Spring Menu lets them take centre stage.

08/05/2026

As winter recedes, the first signs of spring begin to surface – shoots pushing through the earth and blossoms returning to the trees.

At Loca Niru, Chef Shu looks to this moment of return. Ingredients from Japan – bamboo shoots, wild mountain vegetables, asparagus, muskmelon and strawberries – arrive with the season, alongside seafood such as Japanese pen shell (tairagai), cherry trout (sakura masu) and golden eye snapper (kinmedai).

We invite you to our table to experience the refreshment of Spring at Loca Niru, seen through Chef Shu’s lens.

06/05/2026

Want to do something special for Mother's Day? Loca Niru's Spring Menu offers a seasonal Japanese-French fine dining experience. Book your table today.

Want to do something special for Mother's Day? Loca Niru's Spring Menu offers a seasonal Japanese-French fine dining experience. Book your table today.

02/05/2026

In season from winter through early spring, fresh Hokkaido pen shell, or tairagai, makes an appearance in our spring menu, matched with white daikon pickles and a white strawberry vinegar sauce made with fruit from Cameron Highlands. A chilled gazpacho of Malaysian vegetables adds a refreshing counterpoint, finished with a touch of basil oil.

One of a trio of opening hassun at Loca Niru, this course offers a first read of the season, bringing together the Japanese and Southeast Asian sensibilities that guide Chef Shu’s cuisine at Loca Niru.

Book your Spring experience with us via the link in profile.

29/04/2026

From plating to pacing, discover how the smallest details shape a seamless fine dining experience that feels thoughtful, refined, and truly memorable.

From plating to pacing, discover how the smallest details shape a seamless fine dining experience that feels thoughtful, refined, and truly memorable.