
Rio Neo
Head Chef, TANOKE

Janice Wong
Award-Winning Pastry Chef

Joshua Kalinan
Master Sake Sommelier
Celebrate Singapore Through Food, Sake & Dessert
Join us on Friday, 7 August 2026, for an exclusive one-night-only Collaboration Dinner celebrating Singapore's creativity, craftsmanship and culinary excellence.
For this special National Day edition, Chef Rio Neo of TANOKE joins forces with acclaimed pastry chef Janice Wong and Master Sake Sommelier Joshua Kalinan to present a thoughtfully curated dining experience where contemporary Japanese cuisine meets handcrafted sake brewed in Singapore.
Guests will enjoy a specially curated four-course menu, paired with Singapore-crafted sakes selected to complement the flavours of the evening. The experience concludes with an exclusive plated dessert created by Chef Janice Wong, inspired by the occasion and available only for this collaboration.
Beyond the menu, this dinner is an opportunity to experience three respected names in Singapore's culinary scene coming together for one memorable evening. Throughout the dinner, Joshua Kalinan will guide guests through each sake pairing, sharing insights into the craftsmanship, brewing philosophy and stories behind every pour.
Whether you are a passionate food lover, a sake enthusiast or simply looking for a unique way to celebrate National Day, this intimate collaboration promises an evening of exceptional flavours, meaningful conversations and shared memories.
Event Details
Date: Friday, 7 August 2026
Time: 7:00 PM
Venue: TANOKE, 7 Purvis Street, Singapore
Price: $161+ per guest
Included in Your Experience
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Four-course collaborative dinner
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Curated pairing of handcrafted sakes brewed in Singapore
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Exclusive plated dessert by Chef Janice Wong
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Guided sake pairing by Joshua Kalinan
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Intimate communal dining experience celebrating the spirit of togetherness
4-COURSE COLLABORATION MENU
Includes sake pairings
First Course
HAMACHI KOBUJIME
Konbu-cured Japanese Yellowtail, Fried Shallots, Sesame Oil, Ginger, Iceberg Lettuce
Second Course
CHILLI CRAB KANI CROQUETTE
Jumbo Lump Crab, Chilli Crab Sauce
Choice of Main Course
F1 WAGYU STRIPLOIN SUMIBIYAKI
or
HAR CHEONG GAI TORI MOMO
Prawn paste fried chicken
or
GINDARA HOBAYAKI
Black cod, saikyo miso
Dessert
LITTLE RED DOT
Rosella hibiscus parfait in a rose ice shell, yoghurt lime vanilla elderflower foam, ulam rajah, floral sponge, kueh rose biscuit
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