All-you-can-eat gyoza buffet for just S$14.80 – 5 days only!

Updated: 2 Mar 2022
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Now’s the time to gyoes to Kiwami Ramen & Gyoza Bar! 

From 6 to 10 March, all three outlets are running a special promotion of unlimited gyoza for just S$14.80. Children below the age of 10 can jump in for just S$10. (The restaurant’s original gyozas are served in sets of 5 at a regular price of S$5.80 each)

The offer is limited to a dining time of 70 minutes per customer and begins at 3pm on each of the 5 promotion days. Last order is at 9:30pm. Kiwami is not taking any reservations for the buffet. The only way to get in on the action is to walk in and try your luck on a first come, first served basis.

kiwami gyoza
Credit – Kiwami Ramen & Gyoza Bar

Each gyoza serving comes with a choice of black vinegar soy sauce, lemon vinegar and pepper sauce, Sichuan-style sauce, or ginger sauce.

gyoza
Credit

The promotion also includes a separate drinks offer. Enjoy a free flow of shochu highballs for just S$12.80. The regular price is S$6.80 each. Popularly known as Kiwami Freezers, they come in a variety of flavours, including evergreen favourites Ichiko, Kuro Kirishima, and Peach Sour.

The Freezers are served in special stainless steel cups to keep the drink extra cold, super long. However, the real punch comes from Kiwami’s high-pressure soda stream machine. The process infuses each drop with high-intensity carbonation that makes it dance a vigorous jig on your tongue.

shochu highball
Credit

We hear that Kiwami Ramen & Gyoza Bar will also be launching a host of happy hour promotions later this month. Keep checking this space— we’ll give you the updates as soon as they are released!

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Picture of Pavin Chopra

Pavin Chopra

A Singaporean writer & editor with almost 20 years across fashion, finance, and parenting — before following my appetite — into food editing. Passionate traveller, self-confessed coffeeholic, and a lover of people — except those who exclude tiramisu from dessert menus. When I'm not eating my way through the island, I'm eating my way through the rest of the world — one passport stamp & one local dish at a time.

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