Showing posts with label Caviar. Show all posts
Showing posts with label Caviar. Show all posts

Monday, March 25, 2024

Ki Su Shoujin Omakase @ Tanjong Pagar Road - Experience the First-Ever Innovative Plant-Based Japanese Omakase

IMG_4877

Ki Su Shoujin Omakase is the first-ever plant-based Japanese omakase in Singapore. It is an exciting new culinary venture led by the original team behind Joie by Dozo. The focus is inspired by shojin ryori cuisine, which is traditional Buddhist cooking.

IMG_4830

The restaurant sits along Tras Street and is decked in wood elements to create a zen Japanese atmosphere. Diners can opt to sit at the counter or book a private room for a cosy get-together.

IMG_4846
Dinner Omakase 4/5

Lunch presents an 8-course omakase menu priced at $88 per person, while dinner elevates the experience with a 10-course offering at $168 per person. The staff revealed that extensive research went into curating a diverse array of ingredients and combinations, which excited us to explore the potential of a complete plant-based omakase. During this visit, we tried the 10-course dinner.

IMG_4852
Beetroot Cigar

Our starters began with the delicate Beetroot Cigar, a paper-thin beetroot casing carrying diced apples and mayonnaise.

IMG_4862
Avocado Taco, Egg Yolk Toast with Air Flown Tonburi Caviar

Following that, we had the Avocado Taco and Egg Yolk Toast with Air-Flown Tonburi Caviar. Personally, I found the latter more appealing, with its velvety sous vide egg yolk atop crunchy buttered toast. The addition of caviar provided an extra burst of savoury flavour.

IMG_4873
Shiro Shimeji

The next part of the omakase was the 4-piece Nigiri Sushi, which seemed to focus a lot on providing a variety of textures. Our first sushi was Shiro Shimeji, white mushrooms.

IMG_4883
Red Capsicum

The Red Capsicum was lightly torched for a lovely char. All sushi rice used was pre-seasoned with soy.

IMG_4896
Eggplant

The third piece featured Eggplant. This was also my favourite among the nigiri sushi.

IMG_4909
Uni with Ikura

We were all intrigued by how this plant-based Uni with Ikura sushi looked. I will keep it a surprise as to what they are both made out of, but the "uni" carries hints of sweetness with a smooth texture.

IMG_4916
Truffle Pâté

The following dish drew inspiration from foie gras. The Truffle Pâté featured a base of crispy buttered toast adorned with mustard seeds and truffle sauce. I was pleasantly surprised by the lusciously creamy texture of the cashew nut pâté, which complemented the earthy truffle notes.

IMG_4924
King Oyster

My favourite dish was the King Oyster course, featuring juicy king oyster mushroom with fried shiso leaf and a sweet pea purée. I loved the burst of juiciness and texture of the mushroom.

IMG_4930
Yakimono

For the Yakimono dish, we had a skewer of beancurd skin wrapped with enoki mushroom and a cherry tomato. This leaned slightly more sweet.

IMG_4941
Kabutoni

Next was the Kabutoni, our simmered course. This traditional stew dish had daikon, eggplant, tofu skin, morel mushroom and bamboo fungus cooked in a soy sauce and sake combination.

IMG_4951
Golden Temaki

We were then each handed a Golden Temaki, a crunchy seaweed hand roll with maitake mushrooms and egg yolk.

IMG_4961
Entrée

The Entrée showcased a meaty Monkey Head Mushroom, meticulously prepared to preserve its juiciness. The black pepper sauce was notably mild, but the truffle mash, although slightly salty, was buttery and flavourful.

IMG_4971
Soup

Before concluding our omakase dinner with dessert, we were served a Leek-based Soup with a subtle hint of yuzu.

IMG_4983
First Dessert

For our First Dessert, we were presented with slices of Honeydew and a bowl of Matcha Cake. The latter had layered sweet caramel, nutty pistachio mousse, matcha cookie crumbs and watercress leaves, and a crunchy leaf-shaped corn biscuit. I found this too sweet but appreciated the thought behind it.

IMG_4998
Second Dessert

We each had a bowl of colourful edible flower petals, mint leaves, and fragrant herbs sitting in front of us before the chefs came around to pour liquid nitrogen into them to freeze-dry them. After crushing them, we had a scoop of Hokkaido ice cream mixed in. This Second Dessert is only available for dinner.

While the omakase price is considerably steep, the team put a tremendous amount of creativity and detail into each dish. The restaurant currently only offers omakase, but we are also looking forward to perhaps having an a la carte menu in the future.

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.


Ki Su Shoujin Omakase
60 Tras Street
#01-01
Singapore 078999
Tel: +65 8522 6824
Facebook
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 10pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right on Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

Thursday, February 1, 2024

Ginkyo by Kinki @ One Holland Village - Redefining Japanese Dining with a Festival of Flavours

Ginkyo17

Nestled in the heart of One Holland Village, Ginkyo by Kinki emerges as a vibrant social haven, weaving a tapestry of contemporary creativity into the fabric of traditional Japanese dining. Drawing inspiration from the Icho Matsuri 'Ginkgo Festival' in Tokyo, this modern Japanese bistro is the brainchild of the visionaries behind Kinki Restaurant + Bar at Customs House. Ginkyo doesn't just offer a meal; it orchestrates an experience, blending authenticity with a touch of avant-garde flair.

Ginkyo3
Truffle Fat Wings 4.2/5

We first sampled the Truffle Fat Wings ($19) - a delightful symphony of textures and flavours. Deboned wings, generously stuffed with Niigata Koshihikari rice infused with truffle paste, edamame, and sea kelp. Charcoal-grilled to perfection and glazed with housemade yakitori sauce, these wings transcend the ordinary. The oil from the chicken skin elevates the dish, and a squeeze of lemon adds the perfect zing.

Ginkyo9
Uni, Caviar, Ikura 4.2/5

The Uni, Caviar, Ikura dish ($22) is a visual and gustatory masterpiece. Resembling sushi, the rice is seasoned with kombu, shaped, and pressed overnight. Tempura-battered and deep-fried for a crispy texture, it's adorned with negitoro, Tokujo grade uni, Magnum ops, Oscietra caviar, Kita-sanriku ikura, sliced cucumber, and gold flakes. A symphony of flavours unfolds with each bite—a perfect harmony of the sea and land.

Ginkyo11
Kimchi Onigiri Arancini 3.8/5

Ginkyo's playful creativity shines in the Kimchi Onigiri Arancini ($14). A Japanese twist on Italian arancini, deep-fried kimchi rice filled with gorgonzola is wrapped in seaweed and served with kimchi aioli. The result is a tantalising explosion of spicy and savoury notes, redefining the boundaries of fusion cuisine.

Ginkyo15
Swordfish Ceviche 4/5

The Peruvian Swordfish Ceviche ($19) is a journey to South America and Japan on a single plate. Diced swordfish marinated in fig-infused Japanese rice vinegar and lime juice meets a medley of citrus, tomato, avocado, Japanese cucumber, shallots, pickled green chilli, and spicy mayo. Enjoy it on crispy rice crackers for a burst of textures and flavours — a delightful wrap of freshness.

Ginkyo19
Hamburg Wagyu 4.2/5

For a carnivorous indulgence, the Hamburg Wagyu ($36) steals the spotlight. Kagoshima A4 wagyu, minced and seasoned to perfection, graces a bed of crispy rice. Topped with a hot egg bath, burdock chips, and oba tempura, this dish is an orchestra of flavours and textures — grilled elegance that unfolds with every bite. There is also the option of topping up $15 for foie gras.

Ginkyo25
Okonomi-Rosti 4.5/5

The Okonomi-Rosti ($30) offers a quirky take on the traditional okonomiyaki. Grated potatoes seared to a crisp form the base, adorned with cabbage, bacon, Hokkaido scallops, bonito flakes, mentaiko sauce, and shredded nori. Each bite is a dance of flavours — a perfect fusion of Japanese and European influences.

GinkyoInterior-2

Ginkyo by Kinki is more than a restaurant; it's a culinary overture that celebrates the fusion of tradition and innovation. The menu is a curated symphony, with each dish a note in the harmonious composition of Japanese flavours and global influences. As you step into Ginkyo, prepare for a gastronomic journey that transcends boundaries, guided by the expert hands of culinary maestros.

Note: This is an invited tasting.


Ginkyo by Kinki
One Holland Village
7 Holland Village Way
#03-01 to 04
Singapore 275748
Tel: +65 9337 7451
Facebook
Instagram
Website
Nearest MRT: Holland Village (CC Line)

Opening Hours:
Mon-Thu: 1130am - 230pm, 5pm - 10pm
Fri-Sat: 1130am - 230pm, 5pm - 1030pm
Sun: 5pm - 10pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to destination. Journey time about 5 minutes. [Map]

Thursday, May 4, 2023

Caviar @ Palais Renaissance - Welcomes New Head Chef And A New Spring Menu

IMG_4332

Caviar at Palais Renaissance is a fine dining restaurant offering a unique dining experience featuring over eight different types of caviar. A Spring Menu was recently launched, crafted by their new head chef, Chef Dannel Krishnan. The focus is still on showcasing the variety of caviars available at the restaurant.

IMG_4245
Duck Rillette Quail Egg Kataifi

Chef Krishnan draws inspiration from seasonal produce from both the East and West, as seen in our first course - an adorable Duck Rillette Quail Egg Kataifi. Nestled in the crisped kataifi is a quail egg akin to a mini ozzy Ajitsuke Tamago, cushioned by a buttery layer of duck rillette. The kataifi was deep-fried in duck fats with a little sprinkle of kombu salt, lending each bite a savoury, aromatic crunch.

IMG_4275
Tai Shirako

What followed was Tai Shirako, which is by far the most mouth-watering shirako I had. These unctuous morsels were elegantly plated with tangy apple balsamic jelly, and perhaps what made it moreish was that they were hand breaded in Japanese panko and fried till perfection. It can be a lot to have all three in a plate, but the occasional hints of salt and flavours from the Polanco Siberian caviar helped to offset that richness.

IMG_4258
Firefly Squid

The next dish was one of my favourites - Firefly Squid with Egg Custard. The Tonburi Hotaru-Ika aka Firefly Squid, is prized for its bursting umami flavours packed in a tiny self. The savoury flavours from the creamy shoyu custard, mushroom reduction, and tonburi (some called it the land caviar) built upon one another and harmonized beautifully with the delicate squid's very own umami flavours.

IMG_4280
Aged Big Scaled Bream

Next was Aged Big Scaled Bream with Yuzu Mandarin, physalis (add on Caviar de Neuvic 8g $40), with flavours embodying the spring season. Scaled and prepared in shinkei jime style, the sea bream was dressed with tangy yuzu mandarin sauce, garnished with charred physalis (cape gooseberries), Japanese myoga (Japanese ginger) and kaffir lime shavings that further enlivened the dish with citrusy and herbaceous notes. A little less of the dressing's acidity would have been better.

IMG_4289
White Asparagus

The next dish, White Asparagus with almond cream and ice plant (add on kaviari caviar 8g $42), is ideally best to add on caviar due to its sweet profile. The White Asparagus from France is poached in koji milk, paired with charred nashi pear and sweet almond cream. I can understand the recommendation to pair it with caviar, as it was leaning too much on the sweet side on its own. The seemingly withered ice plant didn't help balance the flavours.

IMG_4308
Bluefin Tuna

Next was an artistically plated Bluefin Tuna, served with two types of caviar - an award-winning Polanco Siberian and Kaluga Queen Cross Breed known for its creamy texture. The tartare is marinated with ponzu emulsion and served alongside crunchy Jerusalem artichoke. The tuna had a luxurious meaty mouthfeel, making it an ideal partner to its two equally exquisite counterparts.

IMG_4312
Stone Axe Wagyu Tenderloin

Our main was Stone Axe Wagyu Tenderloin, one of Australia's best wagyu, served with cordyceps and oolong jus. While the Wagyu Tenderloin delivered in both taste and texture, what also impressed me was the well-seasoned cordyceps that acquired the consistency of a very springy noodle.

IMG_4328

We had a refreshing pre-dessert, Sour Cream Snow with Almond Soil and Banana Jelly, followed by a sweet ending. The dessert was definitely the highlight - White Chocolate Strawberries and Yoghurt Ice Cream with Polanco Oscietra. The custardy White Chocolate dessert was adorned with a layer of glistening award-winning Polanco Oscietra caviar, paired with a scoop of yoghurt cream and sweet fresh Japanese strawberries. The mingling of the various components' sweet, savoury, tangy profiles was simply divine.

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


Caviar
Palais Renaissance
390 Orchard Road
B1-07
Singapore 238871
Tel: +65 98881217
Facebook
Instagram
Website
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun)

Direction:
Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to traffic junction of Orchard Road and Angullia Park. Cross the road to Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to destination. Journey time about 8 minutes. [Map]

Thursday, December 8, 2022

Restaurant JAG @ Duxton - Michelin-Starred Immersive Vegetable-centric Journey

JAG0

To say our dinner at Restaurant JAG was amazing is an understatement. It was a brilliantly and intricately put-together vegetable-centric journey featuring the highest quality of produce.

I absolutely loved how vegetables and fruits were the main focus, while the usual meats and seafood served as wonderful complements. If you are not usually a fan of your greens, a meal here might open your eyes to the diversity of flavours and textures possible.

Helmed by Chef-owner Jeremy Gillon, this 8-Course Dinner Experience features the Summer - La Balade du Végétal Découverte at $298++ per guest with wine pairing at $248++ per guest.


JAG1
Beetroot | Agastache | Raspberry

Our first canapé highlights Beetroot - beetroot and raspberry juice, beetroot chips with raspberry and beetroot powder. The fruity sweetness and surprisingly umami notes made for an exciting start.

JAG2
Corn | Sage | Polenta, Coco de Paimpol | Aubepine | Soybean

Corn highlights a pastry tart made of dehydrated white and yellow corn powder, further topped with yellow corn cream, blanched white corn, fermented white corn jelly and white corn powder. This light bite had a balance of sweetness and acidity.

The seasonal Coco de Paimpol is the highlight for the next amuse bouche, boasting an overall sweet and buttery profile. The light Coco de Paimpol biscuit with puree is elevated with fermented soybean gel and Coco de Paimpol powder.

JAG3
Bread Basket

The amount of thought JAG puts into each dish continues to be showcased, even in its Bread Basket. Warm sourdough and watercress with black pepper bread are served with two types of housemade butter.

JAG4
Cucumber | Ortis | Kombu

A traditional French dish, the cucumber salad, inspired this next course. Cucumber, green apple and celtuce juice are served with coconut foam, kombu confit, lettuce seaweed and diced cucumber. A mouthful hits you with a burst of freshness and pleasant grassy notes.

JAG5
Romanesco | Sapin | Oyster and Caviar 5/5

Romanesco, done in different methods, brought this dish beautifully together. The variety of textures and layered flavours were the highlights for me, with romanesco done raw, blanched, braised, puréed and finally, as a dressing, accompanied with caviar and lightly creamy oysters.

JAG6
Zucchini | Ricola Mint | Trout 4.8/5

I adored how fresh and clean tasting this Zucchini dish was, with its zucchini salad paired with banana shallots and smoked trout. Salad’s mild with a modest hint of mint, juxtaposed with the trout’s smokiness and salinity.

JAG7
Tomato | Sariette | Prawn 5/5

Many of the courses were lovely, but this Tomato was spectacular and one of my favourites of the whole meal. It was inspired by Chef's experience of enjoying tomatoes in his mother's garden perfectly encapsulated what JAG strives to do.

With a base of 'sand' made from dehydrated sourdough, the texture is further elevated with crisp rice puffs, quinoa, coriander roots and more. A medley of tomato creations lay on top - a green tomato sorbet, heirloom tartare and a roasted tomato dressing, sitting aside Chef's carefully selected protein, a lightly savoury prawn. It was fresh, acidic, sweet and savoury, all in one. The tangy and aromatic sorbet was something I couldn't get enough of.

JAG7b
Bellpepper | Motricaine | Black Pepper

An unassuming cup of warm Bellpepper tea with motricaine and black pepper-infused oil gently transported us from the cold dishes into the next phase of the meal of warm plates.

JAG8
Potato | Verveine | Scallop 4.8/5

On this plate, we had Potato foam, tuile, and crumble served with scallops and shaved truffle. It was a bit saltier than I'd preferred, but the harmonious combination was likelier. Scallops were plump and sweet.

JAG9
Eggplant | Melisse | Lobster 5/5

The play on Eggplant comes through distinctly here, as it is not only puréed and pan-seared but even made into a sauce, tuile and meringue, all served with tender, sweet lobster. Again, we were impressed by the creativity and textures achieved.

JAG10
Haricot Verts | Hysope | Artic Char 4.8/5

The cod-like Artic Char leaves a buttery mouthfeel, further enhanced with green and yellow Haricot Verts, parsley and hysope pesto. It was one of the heavier-tasting dishes for its creaminess, and I enjoyed that bit of sweetness and brightness that the haricot verts brought in.

JAG11
Sweet Cabbage | Thym Citron | Pigeon 4.5/5

At first glance, what looked like roast pork was actually compressed baked Cabbage. The sweet cabbage components are balanced with pigeon served with gastrique sauce and zesty calamansi and lemon dressings for that extra acidity.

JAG12
Cheese Trolley

Before heading into desserts, we were treated to a variety of hard and soft cheese from their Cheese Trolley. The range they have will leave you spoilt for choice.

JAG13
Peach | Rosemary | Cream Brioche

Our pre-dessert featured Peach in a gorgeous set-up of fresh flowers. This sweet number has rosemary-infused peach sorbet, peach foam with cream brioche, and fresh yellow peaches.

JAG14
Strawberry | Reine Des Pres | Vanilla

Drawing on the classic Strawberry tart, Chef's rendition sees a more tangy and tart strawberry sorbet from adding strawberry vinegar. It's finished with pickled strawberries, a thin strawberry tuile and vanilla cream. What a refreshing piece to close our meal!

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.


Restaurant JAG
76 Duxton Road
Singapore 089535
Tel: +65 31388477
Facebook
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Lunch
Fri-Sat: 12pm - 2pm
Dinner
Tue-Sat: 6pm - 1030pm
(Closed on Sun-Mon, PH)

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Turn left and walk to Neil Road. Cross the road and walk to Duxton Road. Walk down Duxton Road. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. At Orchid Hotel turn right onto Tanjong Pagar Road. Cross the road to the opposite side of Tanjong Pagar Road. Walk along Tanjong Pagar Road to Duxton Hill. Turn left onto Duxton Hill and then turn right on Duxton Road. Journey time about 15 mins. [Map]