Part of the duo-concept space in a Boat Quay shophouse, together with Aburiya‘s second premium Japanese BBQ outlet, offering a comprehensive and reasonably-priced Japanese Wagyu experience. The Container, occupying an alfresco patio situated next to the Singapore river, serves up a unique range of small plates paired with alcoholic beverages inspired by classical elements, including Wagyu fat-infused whisky and a selection of Wagyu-inspired cocktails. For instance, Kemuri no Kontena ($18), concocted with smoky Wagyu whisky, apricot liqueur, brown syrup and angostura bitters.
The Container’s food menu comprises of creative small plates, featuring mainly Wagyu, include the dramatic ‘Smoking’ Wagyu Carpaccio ($19) that arrives in a smoked-filled bell jar, Wagyu Cups ($12 for 4 pieces), which is braised Wagyu and uni cream served in crispy cups, and the Wagyu Bao ($6 per piece), where soft steamed buns is filleded with slow braised shredded Wagyu shank, lotus chips, and topped with mayonnaise and spicy togarashi. Non-beef eaters, try the Strawberry Oyster ($5 per piece) that sees a plump, briny pan-seared oyster topped with caviar and bathed in a spicy, fruity strawberry foam.
‘The Container’ is a reference to informal bar converted from old, used shipping container, where Hokkaido’s Wagyu farmers would gather for a drink at the end of the day.