With years of experience and unrivaled dedication, our chefs curate every plate as a testament to Shima’s fine dining tradition.
Chef Fumihiko Hoshiba, Executive Chef of SHIMA Restaurant at Goodwood Park Hotel, brings with him more than 45 years of culinary experience.
Chef Hoshiba has accumulated more than 30 awards under his belt, including one bestowed by the Mayor of Hokkaido for his outstanding contributions in the Japanese culinary arena.
Savour the delicate combinations that Chef Hoshiba creates with the freshest ingredients the season has to offer, air-flown from Japan. Be enthralled by the exquisite beauty of authentic Japanese flavours, only at SHIMA.
Chef Anson Wong, one of the luminaries in Teppanyaki in Singapore, with more than 35 years of experience in this Japanese culinary mastery. Trained by Japanese Master Chefs, his pursuit of excellence in the craft has seen him cooking for dignitaries, leaders of nations, among many.
Over the course of his illustrious career, he has developed a reputation in culinary excellence and guest satisfaction. With his vast experience in the intricacies of Japanese Teppanyaki, he remains dedicated to making sure the quality ingredients he receives are presented in the best way possible over the hot plates.
At Shima, Chef Anson embodies his motto, 'Cooking With His Heart,' infusing sincerity and passion into every dish he presents.
ADDRESS:
22 Scotts Road, Goodwood Park Hotel Singapore 228221
HOURS OF OPERATION:
Monday to Sunday & Eve of PH
Lunch: 12:00 PM – 2:30 PM (Last order at 2:00 PM)
Dinner: 6:00 PM – 10:30 PM (Last order at 9:45 PM)
RESERVATION:
(+65) 6734 6281 (Phone Call)
(+65) 8818 1647 (WhatsApp)
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