For a restaurant, staying afloat is a tough enough task in Singapore’s competitive F&B scene. But to draw queues and fill every seat over the years? Virtually unheard of… unless you’re Teppei. The cosy 22-seater, run by affable chef-towkay Teppei Yamashita, may just be one of the country’s most popular restaurants judging by how hard it still is to get a table at this hole-in-the-wall joint in Orchid Hotel — a remarkable eight years after its opening.

You’ll have to book at least a month in advance if you want a spot here on a Thursday, Friday or Saturday. Reservations open at the start of each month. In fact, on a recent Tuesday night we were there, the restaurant was full. But it’s not hard to see why. After almost a decade, the 17-course omakase menu that made the small eatery famous still satisfies with its quality ingredients and $80 price tag.

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