Eizaburo (栄三郎) @ Cuppage Plaza - Build-Your-Own 90-minute Dinner Experience with Free Flow Alcohol

Looking for a spot to chill and gather with friends? Eizaburo Orchard at Cuppage Plaza offers a fun and interactive Build-Your-Own 90-minute dinner experience. Priced at $79++ with free-flow alcohol or $49++ without, diners can customise their meal from a curated selection of Japanese dishes. Each set includes a choice between a Sashimi Box or Appetiser Box, along with 3 Yakitori, 1 Side Dish, and 1 Main Dish — making it a flexible and value-driven option for group dining.

Free Flow Drinks

The free-flow drinks option is a highlight, comprising both alcoholic and non-alcoholic beverages. For those going for the alcohol package, there is a good variety of options, including sake, highballs, beer, and umeshu, perfect for pairing with the grilled skewers and small plates.

Assorted Appetisers Box

Assorted Sashimi Box

Diners can choose between the Assorted Appetisers Box or the Assorted Sashimi Box. As there were two of us, we opted to have one of each sample both offerings. The Assorted Appetisers Box features a selection of cooked items, including unagi, aburi fish, tamago, sushi rolls, and grilled prawn — a comforting assortment with a balance of textures and flavours. The Assorted Sashimi Box, on the other hand, showcases a variety of fresh seafood, including ebi, scallops, salmon, and chutoro, offering a clean and satisfying start to the meal.

Yakitori 4/5

For the Yakitori selection, each diner gets to choose three skewers. We went with Tebasaki (wing), thigh, pork jowl, iceberg pork roll, and leek. The skewers were well-executed with a nice char and smokiness, making them ideal accompaniments to the drinks.

Creamy Crab Croquette 3.5/5

Potato Salad 4.2/5

For sides, we had the Creamy Crab Croquette and Potato Salad. The croquette was fried to a golden crisp, revealing a creamy, flavourful filling. The Potato Salad was particularly enjoyable, elevated by the addition of ikura, which added bursts of briny umami to each bite.

Wagyu Sirloin Steak 4/5

For the mains, the Wagyu Sirloin Steak delivered on tenderness and juiciness. However, the portion felt somewhat small for a main course, especially for those with larger appetites.

Overflowing Toro-Taku Roll 3.8/5

A more substantial alternative would be the Overflowing Toro-Taku Roll, which offered a generous filling and a satisfying bite, making it a better choice for those seeking something heartier.

Overflowing Ikura, Salmon Negitoro Don 3.8/5

Another fulfilling option is the Overflowing Ikura Salmon Negitoro Don. The bowl comes topped with creamy salmon negitoro and generously piled ikura, delivering a rich and savoury combination that pairs well with the rice.

Overall, Eizaburo Orchard’s Build-Your-Own dinner experience is a great option for casual gatherings. With its customisable format, wide selection of dishes, and free-flow drinks option, it offers a lively and enjoyable way to dine with friends in the heart of Orchard.

Note: This is an invited tasting.


Eizaburo
Cuppage Plaza
5 Koek Road
#04-04
Singapore 228796
Tel: +65 8245 1798
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Sat: 530pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Somerset MRT station. Take Exit B, C, or D. Walk to Orchard Road. Cross the road and walk to Cuppage Road. Walk down Cuppage Road. Walk to Cuppage Plaza. Walk to the destination. Journey time is about 5 minutes. [Map]

VUE @ OUE Bayfront - A Seasonal Showcase of Stone Axe Wagyu and Akaroa Salmon

At VUE, the arrival of spring is marked by a thoughtfully curated seasonal menu created in collaboration with ORCA. Showcasing premium ingredients such as Stone Axe Wagyu and Akaroa Salmon, the menu reflects a seamless journey from source to plate. Under the direction of Executive Chef Sam Chin, the dishes highlight both technical precision and a deep respect for produce.

Canapes 4/5

Dinner commenced with an elegant platter of canapes, presenting the versatility of both Akaroa Salmon and Stone Axe Wagyu through a series of refined, bite-sized creations. Each piece demonstrated a balance of flavour and texture, setting the tone for the evening.

The Akaroa Salmon appeared in multiple forms — from the refreshing Salmon Tartare with Crispy Skin and Yuzu Pearl, to the delicately cured Salmon Gravlax with Nori Tofu Mousse and Kelp Oil, and the indulgent Salmon Rillette Choux Puff topped with Ikura.

Equally impressive were the Stone Axe Wagyu selections. The Wagyu Beef Tartare paired with Uni delivered richness and depth. At the same time, the Striploin Brochette with Lemon Nuruk Purée, Shio Kombu and Chives offered a nuanced interplay of umami and citrus. The Wagyu Beef Tongue glazed with Truffle Soy and finished with Spring Onion stood out for its tenderness and bold flavour.

Akaroa Salmon Confit 4.2/5

The Akaroa Salmon Confit further showcased why this fish is often dubbed "the wagyu of the sea". Paired with cauliflower purée, Piedmont hazelnut, and a balsamic glaze, the dish highlights the salmon's buttery, melt-in-the-mouth texture. Sourced from the pristine waters of Akaroa Harbour in New Zealand, the salmon's clean yet rich flavour profile was beautifully preserved through the confit technique, allowing its natural qualities to shine.

Stone Axe Wagyu Duo 4.2/5

The Stone Axe Wagyu Duo celebrated Australia's most prized Fullblood Wagyu. Featuring two distinct cuts — rump cap and cheek — the dish explored contrasting textures and cooking techniques. The rump cap offered a satisfying bite with pronounced marbling, while the cheek was slow-cooked to achieve a fork-tender finish. Together, they delivered a comprehensive appreciation of beef's depth and complexity.

Chitose Maize 4/5

Dessert came in the form of Chitose Maize, a light yet satisfying finale. Layers of hazelnut crunch and cereal milk mousse were paired with mugicha tea ice cream, creating a harmonious balance of nuttiness and gentle sweetness. It was a refreshing way to conclude the meal without overwhelming the palate.

Petit Four

The evening concluded with a selection of petit fours, providing a delicate and fitting end to a thoughtfully orchestrated dining experience.

'This spring menu at VUE is a testament to the strength of its partnership with ORCA. By spotlighting exceptional ingredients like Akaroa Salmon and Stone Axe Wagyu, Chef Sam Chin delivers a menu that is both produce-driven and elegantly executed — a celebration of craftsmanship, seasonality, and provenance.

Note: This is an invited tasting.


VUE
OUE Bayfront
Level 19
50 Collyer Quay
Singapore 049321
Tel: +65 8879 0923
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon – Thu: 1130am - 2pm, 530pm - 1am
Fri: 1130am - 2pm, 530pm - 2am
Sat: 1130am - 430pm, 530pm - 2am
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to the destination. Journey time is about 8 minutes. [Map]