Showing posts with label .Station: Fort Canning. Show all posts
Showing posts with label .Station: Fort Canning. Show all posts

Sunday, February 25, 2024

Esora @ Mohamed Sultan Road - Celebration of the Organic Beauty and Purity Found in the Finest Seasonal Produce

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Located in the quaint conservation area of Mohamed Sultan Road, Esora, a Michelin-starred restaurant under the guidance of Head Chef Takeshi Araki, this modern Japanese Kappo Restaurant invites diners on a gastronomic journey inspired by kisetsukan – the changing seasons. Esora's cuisine celebrates the organic beauty and purity of the finest seasonal produce, harmoniously marrying traditional Japanese techniques with a modern flair.

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Foie Gras Monaka 4.5/5

Embarking on the Winter Dinner Menu ($368++), Esora unfolds a symphony of flavours, capturing the essence of the season. Each dish is meticulously crafted to showcase the beauty of winter's bounty and the artistry of Chef Takeshi Araki.

The dinner commences with the Foie Gras Monaka, a signature creation of Maison Mitteault foie gras takes centre stage, accompanied by the seasonal brightness of kumquat. Layered with black sesame paste, this dish is a dance of sweet and tangy notes adorned with myoga, kinome, and fresh kumquat slices.

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Snowcrab 4.2/5

The Snowcrab presents the Matsuba snow crab in all its wintry glory. This seemingly simple cold dish conceals intricate layers of white vinegar pickled red turnip, blanched snow spinach in dashi, and a base of black vinegar jelly. With the addition of kani miso and crab roe, each bite is a celebration of sweetness, expertly balanced.

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Fugu 4.8/5

The Fugu, or puffer fish, is a winter delight presented in a deep-fried masterpiece. Marinated with kanzuri, a Niigata fermented chilli paste, and deep-fried, it is served with a squeeze of kabosu, a unique citrus fruit from Oita Prefecture, offering a refreshing twist.

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Esora Winter Hassun

The Esora Winter Hassun artfully arranges seasonal delicacies on a 'snow' bed, showcasing Chef Araki's dedication to aesthetic presentation and flavorful cohesion.

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Himi Kanburi - Winter Yellowtail Fish 4.5/5

Himi Kanburi, or Winter Yellowtail Fish, takes the spotlight as a seasonal delight. With its heightened fattiness and creamy texture during winter, it is paired with negi shio to enhance its inherent sweetness.

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Ankimo - Monkfish Liver 4/5

Ankimo, also known as the foie gras of the sea, graces the menu. Paired with winter Kyoto Kujyo Negi, Akagai (blood clam), Koshin Daikon (watermelon radish), and Nuta, a sweet Japanese mustard, it is a testament to the richness of the ocean.

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Ruri'lro Nasu - Blue Eggplant 4.5/5

The Ruri'lro Nasu, a deep-fried blue eggplant, is a sensory experience. Cooked in dashi until tender, it is crowned with lobster butter, sea urchin, and wasabi, creating a flavourful crescendo.

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Kasujiru 4.8/5

In homage to winter comfort, Kasujiru, a sake lees soup, graces the table. Somen, dashi-braised awabi, daikon, carrots, and kuro shichimi are immersed in a sea bream stock, white miso, ginger, garlic, and sake lees broth, offering warmth and depth.

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Akamutsu - Black Throat Sea Perch 4.2/5

Akamutsu, or Black Throat Sea Perch, showcases Chef Araki's finesse in grilling. Lightly seasoned and grilled over binchotan, it is served with sautéed Chinese dragon chives, presenting a harmonious play of flavours.

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Omi Wagyu 4.5/5

The mainstay at Esora, the Omi Wagyu, is recognised as one of Japan's Wagyu masterpieces. Inspired by the joy of eating a sukiyaki in winter, it is paired with a sukiyaki sauce. Chargrilled maitake mushroom, charred pecoros onion, and shungiku accompany this A5 Omi Wagyu, offering a symphony of textures and tastes.

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Donabe 4.5/5

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The Donabe, evolving with the seasons, features anago (saltwater eel) cooked with eel stock. Topped with Japanese herbs, chargrilled anago, wasabi, seaweed, and dashi sauce, it is a testament to Esora's commitment to seasonal variety. Miso soup is presented alongside the rice.

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Setoka

Chef Araki introduces Setoka mandarin in a refreshing pre-dessert, a citrus fruit that heralds the transition from winter to spring. Served with white yuzu snow ice cream and sansho pepper, it creates a sweet, zesty experience.

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Sweet Potato 4/5

The dessert finale is a homage to winter nights, featuring Sweet Potatoes drizzled with kuro mirin caramel. Layered with vanilla ice cream, diced caramelised sweet potato, red bean paste, sweet potato tuille, and lemon jam, it captures the essence of winter warmth.

Esora, with its Winter Elegance menu, invites discerning diners to partake in a culinary journey that transcends seasons. Chef Takeshi Araki's meticulous approach to presenting the finest seasonal produce in a modern Japanese context transforms dining into a sensory symphony. Each dish, a harmonious blend of tradition and innovation, echoes the organic beauty of nature's bounty.

Note: This is an invited tasting.


Esora
15 Mohamed Sultan Road
Singapore 238964
Tel: +65 8533 7528
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Wed & Fri: 6:30pm - 10:30pm
Thur: 12pm - 3:30pm, 6:30pm - 10:30pm
Sat & Sun: 5:30pm - 10:30pm
(Closed on Mon & Tue)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction Clemenceau Ave and River Valley Road. Cross the road. Continue walking down River Valley Road. Turn left onto Mohamed Sultan Road. Walk to destination. Journey time about 6 minutes. [Map]

Friday, February 23, 2024

Wildfire Burgers @ Robertson Walk - Gourmet Burgers at Affordable Prices

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Wildfire Burgers, located in the heart of Robertson Walk, has emerged from a revamp with a brand new menu that not only elevates the dining experience but also reinforces its status as a go-to destination for gourmet burgers, succulent steaks, enticing sides, and a diverse drinks menu. With the closure of its other outlets, the Robertson Walk flagship stands as a beacon for those seeking a delicious yet affordable gourmet burger.

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Wedge Salad 3.5/5

Kicking off our dinner, we delved into the Wedge Salad ($13), a refreshing ensemble of iceberg lettuce dressed in creamy parmesan sauce. Topped with crispy bacon, cherry tomatoes, Spanish onions, crumbled blue cheese, walnuts, and crushed Kampot peppercorn, it's a firework of flavours that complement the crunch of the iceberg lettuce. The marriage of textures and tastes offers a delightful start to the meal.

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Salt & Vinegar Fried Onion Rings 3/5

The Salt & Vinegar Fried Onion Rings ($8) aimed to reinvent the classic, infusing extra saltiness and tanginess. While the intention was commendable, it fell slightly short of expectations. Thicker onion rings might enhance the sweetness of the onion, aligning better with taste preferences.

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Golden Chicken Nuggets 4.2/5

The Golden Chicken Nuggets ($8 for 6pc/ $10 for 9pc) emerged as a clear favourite. A classic elevated to gourmet heights, these nuggets, made with 100% chicken, were served with a delightful array of sauces: Japanese Curry Mayo, Nacho Cheese, or Chipotle Mayo. The pairing with Japanese Curry Mayo is particularly recommended, surpassing expectations and outshining similar offerings from an 'M' brand restaurant.

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Truffled Mushroom 4.8/5

The Truffled Mushroom ($18 Single/ $22 Double) stood out among the eight gourmet burgers. Nestled between butter-toasted brioche buns, the stone axe wagyu patties delivered a burst of flavour. Truffled mayonnaise, sautéed mushrooms, Monterey Jack cheese, beer-pickled onions, and master sauce formed a symphony of taste. The judicious preparation of the wagyu patty, allowing for a chunky bite, added to the allure.

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Hot Honey Butter Chicken 4/5

For those eschewing beef, alternative options like Ottoman Lamb, Black Halibut, and Hot Honey Butter Chicken burgers await. The Hot Honey Butter Chicken ($18 Single) presents a generously sized, hot and spicy fried chicken thigh adorned with whipped Sriracha honey butter and crispy bacon. Sandwiched between butter-toasted brioche buns and drizzled with master sauce, it provides a spicy symphony for the taste buds, delivering crunch and flavour in every bite.

Wildfire Burgers at Robertson Walk has not just reopened; it has rekindled a flame, offering a gourmet burger experience at affordable pricing that tantalizes the senses and sets the stage for a delightful dining experience.

Note: This is an invited tasting.


Wildfire Burgers
Robertson Walk
11 Unity Street
#01-12
Singapore 237995
Tel: +65 8139 5952
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Website
Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Daily: 4pm - 11pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction Clemenceau Ave and River Valley Road. Cross the road. Turn left onto Clemenceau Ave. Walk towards Unity Street. Turn right onto Unity Street. Walk to destination. Journey time about 6 minutes. [Map]

Sunday, January 7, 2024

Red House Seafood Nanyang @ Clarke Quay - Reopens with Chinese New Year Celebratory Set Menus

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Red House Seafood Nanyang at Clarke Quay has reopened with a fresh new look, all set to usher in the Year of Dragon by introducing prosperous Chinese New Year menus for the 2024 Chinese New Year celebrations. The celebratory set menus showcase the best of Singapore Nanyang-style seafood, conceptualised by Executive Chef Chen Khay Boon (Chef Man) and his team. They will be available from 8 January to 25 February 2024 for lunch and dinner.

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Prosperity Lobster, Salmon & Coral Seaweed Yu Sheng 5/5

Prosperity Salmon & Coral Seaweed Yu Sheng is a fruit-and-vegetable-forward version with ingredients such as strips of turnip, yam, carrots and Buddha's hand citron, and creatively enhanced with a crunchy purple-coloured coral seaweed. It is creatively enhanced with crunchy purple-coloured coral seaweed, resembling dragon feelers - symbolic of the zodiac year and adding a unique texture to the yu sheng. A relatively light dragonfruit-passionfruit sauce is used, allowing the yu sheng to retain the right amount of crunch and freshness after a toss. Aromatic kaffir lime leaves and ginger flowers accentuated the flavours. The luscious slices of salmon elevated the dish as well.

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Double-Boiled Fish Broth 4.5/5

Red House Seafood Nanyang also offers an outlet-exclusive section of its menu devoted entirely to Giant Grouper. The fish is meant to be enjoyed from head to tail, with different cooking methods recommended for various parts – namely back, head, liver, tail, belly and body, highlighting each part's varied flavour and texture profiles. We tried Double-Boiled Fish Broth with Sliced and Fried Giant Grouper Fish Fillet ($18.80). The milky soup base is achieved by slow-cooking pork and grouper bones for eight hours. The soup had a good depth of flavours with a gelatinous mouthfeel, and the chunky sliced fillets made this soup extra wholesome.

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Giant Grouper Stewed with Beancurd Skin and Garlic 4/5

Giant Grouper Stewed with Beancurd Skin and Garlic (Seasonal price) is a Cantonese-style claypot dish featuring the head, belly and body with a nostalgic flavour. The fish is deep-fried and then stewed in a house-made 'chu hou' paste made with ingredients such as soybean and oyster sauces. Mandarin peel and fried garlic are included as well for aromatic accents. This dish excelled in textures and flavours, and the accompanying ingredients - beancurd skin and shiitake mushrooms, were rich with the robust sauce.

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Alaskan King Crab served Two Ways 2.8/5

Alaskan King Crab served Two Ways (Sautéed Crab Meat in Truffle Oil and Egg White & Baked Crab Legs with Miso), featuring freshly peeled crab meat sauteed with egg white and truffle oil. At the same time, the legs are sliced and topped with a miso-mayonnaise sauce, baked, garnished with tobiko, and then finished with a drizzle of truffle oil for a fragrant finishing touch. While the sauteed crab meat with egg white was expertly executed, achieving a fluffy mixture of crab meat and egg white, I found the truffle oil overpowering the entire dish. The salty miso-mayonnaise sauce equally dulled the baked crab legs.

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Crispy Roasted Chicken with Flaxseed & Sesame 4.8/5

Crispy Roasted Chicken with Flaxseed & Sesame (From the Harmony Menu for 8-10 persons, $1088) is a labour-intensive dish that achieves exterior crispiness with flaxseed and sesame and tender meat within. In between steps, the chicken is air-dried twice on two different occasions before being roasted for 30 minutes. The skin was morish with the crisp flaxseed and sesame, imparting nutty flavours to the tender chicken.

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Braised 8 Head Abalone, Sea Cucumber with Winter Melon Ring & Purple Cauliflower 4.5/5

Braised 8 Head Abalone, Sea Cucumber with Winter Melon Ring & Purple Cauliflower (From the Harmony Menu for 8-10 persons, $1088) is both aesthetically pleasing to the eyes as it is to the palate, with contrasting colors lent from pumpkin sauce, and purple cauliflower florets from Holland. It is a highly nutritious and luxurious dish with auspicious ingredients of abalone and sea cucumber. Like the crispy roasted chicken, this dish requires skills and much preparation work, requiring at least two days of preparation, such as soaking and braising the abalone and sea cucumber in a superior broth. The firmness of the melon is just right as well.

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Chilli Crab 4/5

Red House Chilli Crab, one of Red House Seafood's signatures, delights with the crab and the fried mantou. Steamed before deep frying, the mantou had a fluffy interior with a crispy exterior without any greasy feel.

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Purple Glutinous Rice Cake 4.8/5

Purple Glutinous Rice Cake (Available on all CNY set menus) is one of my favourite nian gao creations to date. Pulut Hitam and Nyonya Kueh – this layered dessert is made with traditional nian gao and purple glutinous rice. I love the addition of the purple glutinous rice, which gives the nian gao an additional texture and aroma. A little less sweet would be perfect.

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The celebratory set menus are priced at $598 and $798 for 4 to 6 persons, and $1088, $1388 and $1888 for 8 to 10 persons. Dining reservations can be made via redhouseseafood.com/reservations/ while takeaways can be ordered via the outlets through phone or email.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Red House Seafood Nanyang
3C River Valley Road
The Cannery, #02-02/03
Singapore 179022
+65 6442 3112
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Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Daily: 12pm - 230pm, 5pm - 10pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river. Turn left and walk down the river towards the bridge. Cross the bridge. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Turn right onto River Valley Road Walk down River Valley Road. Walk to destination. Journey time about 6 minutes. [Map]

Saturday, December 30, 2023

Entrepôt @ The Robertson House - A Taste of Anglo-Asian Inspired Cuisine

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Entrepôt at The Robertson House stands the hotel's all-day dining restaurant and bar. Conceptualised based on Singapore's quayside story and growth as an entrepôt port, Entrepôt's menu is inspired by Anglo-Asian cooking techniques and flavours. The dishes are also crafted with communal dining and a spirit of friendliness in mind.

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Black Sesame Hummus 2.8/5

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Pita Bread

Our dinner began with an off-the-menu starter - Black Sesame Hummus and Charcoal-grilled Pita Bread with dukkah. The acidity of the hummus was quite on point, but the flavour of the black sesame seemed to have been overshadowed by the seasoning.

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Signature Chinese Terracotta Tea 4/5

Next was the Signature Chinese Terracotta Tea ($10/portion), featuring a Crustacean Tortellini in Chinese Dried Mushroom Tea and Lapsang Souchong. The tea-infused mushroom consomme was earthy and light, complementing the meaty tortellini well.

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Heirloom Tomato and Fermented Plum Salad 4/5

From the Starter menu, we also tried the Heirloom Tomato and Fermented Plum Salad ($18). The Fermented Plum Dressing, combined with a sprinkle of salty Olive Vegetables, worked harmoniously to enhance the inherent sweetness of the tomatoes. Elevating the dish further were drops of Thai Basil Oil, adding a delightful pepperiness to the overall flavour profile.

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Angelica Root French Corn-fed Chicken Roast 3/5

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Tasting portion

For Mains, we had the Angelica Root French Corn-fed Chicken Roast ($45), served with Cordyceps, Mushrooms and Asian Napa Cabbage. The well-caramelised skin was deliciously savoury-sweet with Herbal Honey. While the meat was tender, I found it rather bland, particularly when contrasted with the heavily seasoned Angelica Root Chicken Jus.

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Claypot Rice 3/5

Claypot Rice ($28) indulged with Chorizo Sausage and Smoked Pancetta, contributing robust flavours and a meaty texture to the rice. The earthiness of the Wild Mushrooms provided a well-balanced contrast to the intense flavours of the meats. However, the dish leaned towards being a bit overly flavoured due to the infusion of Harissa in the rice.

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Sticky Red Date Pudding 3/5

For desserts, we had Sticky Red Date Pudding with Butterscotch Ice Cream. The ice cream had a smooth and velvety texture, but the pudding, unfortunately, lacked the dense and sticky texture that I was anticipating.

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The Drinks Menu is attractive with spirits and teas exclusively crafted for The Robertson House, such as Dr Robertson's Gin & Tonic concocted with Dr Robertson's Gin, the hotel's exclusive gin crafted with Tanglin Gin, Singapore's pioneering gin distillery.

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Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Entrepôt
The Robertson House
1 Unity Street
Singapore 237983
Tel: +65 8301689
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Website
Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Daily: 630am - 1030pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Turn left and walk to Clemenceau Ave. Turn left onto Clemenceau Ave, walk to destination. Journey time about 5 minutes. [Map]

Saturday, December 23, 2023

Maguro Samurai @ Robertson Quay - New Modern “Fish Market” Izakaya Specialising in Unique Tuna Parts, Overflowing Ikura Dons and More

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Maguro Samurai, a new addition to the Robertson Quay dining scene, brings a modern 'fish market-style' izakaya concept to Singapore. Associated with Kansushi, the restaurant takes pride in its range of authentic Japanese dishes, including items uncommonly found in Singapore.

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The interesting 'fish market' concept allows diners to first take their pick from a display of seafood imported from Japan and then decide on a preferred cooking method. Some of these include sashimi, grilled and sushi.

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For its interior, several samurai swords are on display, alongside an impressive collection of Japanese alcohols, most of which are available for order.

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Avocado Shiokobu Ae 4/5

Our first dish was the Avocado Shiokobu Ae ($9), which had cubes of creamy avocado tossed in salted kelp and topped with bonito. We enjoyed this lightly savoury starter but wished it came in a more significant portion for its price.

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Maguro Yukke 4.5/5

Next up, we had their Maguro Yukke ($38). Crack the silky raw egg yolk and mix it thoroughly to let the yolk coat each piece of tuna. The tuna chunks, marinated in a flavorful spicy sauce, matched harmoniously.

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Negitoro Bucket 3.8/5

The Negitoro Bucket ($28) comprises minced fatty tuna and is meant to be savoured as a spread on crunchy baguette slices. While the additional garlic butter on the baguette was clever, we found it quite average overall.

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Maguro Sashimi Mori 4.5/5

Tuna lovers should check out the Maguro Sashimi Mori ($52), which showcases four different tuna sashimi cuts. We had fresh and thick slices of Otoro (fatty tuna), Chutoro (medium fatty tuna), Maguro Zuniku (tuna head meat) and Akami (Bluefin tuna).

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Grilled Maguro Zuniku 4.5/5

After enjoying the sashimi version, we were excited to try the Grilled Maguro Zuniku ($38). The grilled tuna head meat carried a bit of a soft, fatty texture and was done tender and smoky.

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Grilled Maguro Hohoniku 4.5/5

Similarly, the Grilled Maguro Hohoniku ($16) was also grilled expertly, with the tuna cheek meat retaining its buttery and firm yet tender bite. The simple condiments of fresh wasabi, salt and garlic chips were more than sufficient.

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Ninniku Syoyu Engawa Don 4.2/5

We had two different dons, the first being the Ninniku Syoyu Engawa Don (Flounder fin garlic flavour rice bowl). It was quite a small bowl, but we were impressed by the buttery slices of melt-in-your-mouth Engawa.

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Ikura Kobore Don 4/5

The presentation of the Ikura Kobore Don ($39) was a whole visual treat. The chef first began a short performance on his drums while one of his servers generously topped on spoons of ikura synchronised to the rhythm of the beats. The don was finished with a shimmering spray of gold dust. While the plump ikura was briny and flavourful, this is definitely best as a sharing dish for 3 or more pax.

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Kakigori 3.8/5

Dessert was a traditional Japanese offering, a freshly made calamansi-flavoured Kakigori. The layers of shaved ice here are thicker with a soft texture. It was refreshing, albeit a bit sweet.

Overall, the dishes we sampled at Maguro Samurai were indeed of decent quality; however, the general pricing was also relatively high.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Maguro Samurai
Village Residence Robertson Quay
#01-16
30 Robertson Quay
Singapore 238251
Tel: +65 6320 3637
Instagram
Website
Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Tue-Sun: 4pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction of Clemenceau Ave and River Valley. Cross the road. Turn left and walk down Clemenceau Ave. Turn right onto Unity Street. Then left onto Merbau Road. Walk to destination. Journey time about 8 minutes. [Map]