UNI Gallery by OosterBay @ The Plaza - Experience The New 'Uni Ultima Kaiseki' With Premium Uni In Every Single Dish

Uni-specialist sashimi restaurant, UNI Gallery by Oosterbay launched a new set course menu, the 'Uni Ultima Kaiseki', following last year's 'Multiple Foodgasm Kaiseki' which proved to be a hit among diners. The new kaiseki is available in 5 or 7 courses (from $128++ per course). Besides using premium uni in every single dish of the course, the innovative dishes are also fused with delicacies from traditional Chinese, Italian and even Peranakan cuisines.

Uni Pitan Tofu 4.5/5

To start off the course, we had the Uni Pitan Tofu. A perennial favourite in Chinese cuisine, the Pitan Tofu comes with a luxurious spread of uni cream sauce, sprinkled with century egg, tobiko and spring onion, and finally with actual Bafun uni sitting atop to complete the indulgent appetiser.

Ultima Wagyu Sashimi 4.2/5

The Ultima Wagyu Sashimi features a platter of Japanese Murasaki Uni, Tataki Miyazaki A5 Wagyu with Siberian Caviar, a shot of Mozuku Algae, and Japanese Seasonal Sashimi. While the Otoro Sashimi was extremely fresh and fatty, the highlight is the uni which boasts an exquisite creamy butter-like consistency. It practically melts in the mouth instantly when you take a bite.

Flaming Lambo Uni 4/5

The Flaming Lambo Uni comes in a pan-seared rack of lamb glazed with Japanese mustard, coated in wasabi crumble, before being flambe with whiskey and drizzled with white truffle uni cream sauce. It makes for an instagram worthy experience with the flaming part of the dish as well.

Buah Keluak Uni Pasta 4.2/5

The Buah Keluak Uni Pasta features a combination of the Peranakan favourite, Buah Keluak, with uni, uni cream sauce and ikura. I like how the unique taste of the Buah Keluak contrasts and blends in with the creamy uni, which makes for a surprisingly good combination.

Last but not least, wrapping up the 'Uni Ultima Kaiseki' is the Gold Dust Uni Cheesecake. It is a fitting finish to the splendour of the kaiseki, with luscious bafun uni encased in jelly and sprinkled with paper gold dust, although we did not get to try as it was not available on the day we were there.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


UNI Gallery by OosterBay
The Plaza
7500A Beach Road
#B1-310
Singapore 199591
Tel: +65 98388209
Facebook
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]

Teppan Kappou Kenji @ Tanjong Pagar Road - Summer Omakase Menu Showcasing In-Season Pike Conger Eel Fish And Ayu

This summer, Teppan Kappou Kenji at Tanjong Pagar introduces new delicacies and omakase selections that showcase ingredients in season, such as Pike Conger Eel fish and Ayu (Japanese sweetfish).

Watermelon Gazpacho 3.5/5

When temperatures start to pick up, and humidity rises, summer is the time for light and refreshing dishes. The first course to wake up our senses that evening was Watermelon Gazpacho, served with Japanese baby corn, Japanese water eggplant and smoked octopus.  Due to the use of ingredients such as plum, umeboshi that are more assertive in flavours, the soup was a lot more punchy than what I had expect from a cold watermelon soup.

Ayu Somen 3.8/5

The month of June is Ayu (Japanese sweetfish) season in Japan, and we had a taste of it in Ayu Somen in bonito dashi. Topped with a sauce made from boiled Japanese okra paste, the viscosity of the sauce made the somen smoother than it already was. But what delighted me the most were the citrus notes exuded from the use of yuzu and sudachi, which mingled well with the savoury bonito dashi broth.

Seasonal Sashimi 4.8/5

Seasonal Sashimi was the third course, and this dish set the anticipation up high of what was about to follow. The Uni with Japanese-spot prawn served in halved sea urchin shell comprising of Smoked Spanish Mackerel, Red Snapper, Toro (Tuna), Suzuki (Sea bass), Shima Aji (striped Jack)

Hassun 4.8/5

The fourth course was the most memorable - Hassun, part of a traditional multi-course (Kaiseki) Japanese dinner, all created from scratch by Chef Kenji. It was mesmerising. There were a total of eight courses, but each and every 'mini' course was distinct from one another and so intricate that they all intrigued and excited my senses. There is no specific sequence on how you should consume it, but I started the journey with the crunchy tempura of seasonal Japanese Sweet Corn and Edamame, followed by the Japanese Eggplant Rikyu-ni in a housemade sesame-based sauce. I like how the soft eggplant got a more luxurious texture from the creamy, nutty sauce. Another of my favourite is "Ishikawa Ko Imo Nopperi Ae" a type of Japanese small mountain yam. It is steamed and then cooked in a mix of katsuobushi, dashi, salt, sugar, shoyu, mirin before cutting into serving size, with the remaining portion being grated into a sticky paste (Nopperi-style) and mix with special white miso. We were advised to end the Hassum with Ao Ume (Japanese green plum) to cleanse our palate. It was no easy task to put this little plum onto our plate - boiled, soaked under running water for a day, before boiling for another hour, finally slow-cooking in a sweet sauce.

Isaki Cheek 3.5/5

Following that, we had a very tender Isaki Cheek (Gram fish), cooked on teppan in a saffron-style sauce made from katsuobushi, onion, capsicum. Served with "amana ga yasai" tempura, this Japanese green pepper served as a crunch element to this dish. Using herbs such as thyme and rosemary, this dish was also noted for its western flavours.

Hamo Shabu Shabu 3/5

Featuring Pike Conger Eel, we had Hamo Shabu Shabu. The soup is made from grilled Hamo (pike conger) bones, dashi, shoyu, mirin, and kombu. Served with Pike Conger Eel, another star item in this course was the homemade bean curd skin tofu. Its sweetness complemented the savoury soup really well.

Seasonal Kamameshi 4.5/5

A warm and hearty dish to conclude the meal is Seasonal Kamameshi. A mixture of different Japanese rice was cooked in a stock of bonito and assorted Japanese vegetable in the claypot, before adding in slices of A5 Ohmi Wagyu tenderloin and sea urchin (additional) into the kettle rice. The rice got much of its flavour from the bonito stock, with sweetness from the carrots, and those right underneath the tenderloin was rich with fats and juice from the Wagyu. I love the mushrooms in there too, which added lots of crunch and texture to the rice.

Musk Melon, Peach and Fig

Intentionally or not, I thought the dessert looked like a crystal ornament, with Musk melon, peach and fig resting on crushed ice, and crowned with housemade wine jelly that glittered under the lights. The attention to details was impeccable. The above Omakase is available at $150++.

Words and photos 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.


Teppan Kappou Kenji
99 Tanjong Pagar Road
#01-01
Singapore 088520
Tel: +65 91523118
Facebook
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sun: 1130am - 230pm, 6pm - 1030pm

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk towards Orchid Hotel. Turn right at Tanjong Pagar Road. Walk down Tanjong Pagar Road towards the row of shophouses. Walk to destination. Journey time about 5 minutes. [Map]

Mustard Seed Pop Up @ Potong Pasir - Kaiseki Style Private Dining That Is Worthy For The Long Waiting List

Lately I have been checking out a number of private dining places such as Lucky House and Fat Fuku with my foodie friends. We are lucky to score a table at Mustard Seed Pop Up in August because a group cancelled their booking. Currently Mustard Seed is already booked out for the year. The private kitchen is helmed by Chef Ming Kiat who has worked and learned his craft at Goto and Candlenut. He left Singapore to work as a chef at the Singapore High Commission in Australia before returning home to start Mustard Seed.

Watercress Chawanmushi 4.2/5

We were given a glimpse of Chef Ming Kiat's culinary philosophy starting from the first dish, using local ingredients to create Japanese Kaiseki style dishes. Instead of dashi, he cleverly uses watercress broth to make the smooth and silky Watercress Chawanmushi. In it, there are also mushroom, tender chicken cubes and junsai (a kind of perennial water plant that grows in shallow ponds and swamps).

Fried Frog Legs Hakka Style 4.8/5

The aroma of the Fried Frog Legs already makes me drool even before they are served. The lightly  battered frog legs are inspired from the local Har Cheong Gai. The fermented shrimp paste works beautifully with the tender frog leg meat. Squeeze a bit of the calamansi to liven the whole flavour.

Milk Bun 4.5/5

Grouper in White Curry 4.2/5

Next we have Grouper in Japanese White Curry with Milk Bun. The highlight is the soft and fluffy milk bun. It is so good that we asked for more. Unfortunately there was no extra. I was hoping for more bread to wipe up the delicious white curry.

Yong Tau Foo, Oden 4.8/5

Another favourite dish of mine is the Japanese twist of Oden, Yong Tau Foo style. The broth is made from boiling ikan bilis and yellow bean. In the bowl of light and refreshing soup, you can find radish, homemade ngoh hiang, eggplant with cuttlefish paste and tofu.

Pork Belly with Local Condiments 4.5/5

After the bowl of comforting oden, we are served Pork Belly with Local Condiments. The local condiments are homemade cincalok, achar and sambal chilli ikan bilis. This is to pair with the braised pork belly and have it together with the vegetable, like a wrap.

Duck Meatball Curry

Wrapping up our savoury dishes is the Duck Meatball Curry. The duck meatball is made from a mix of breast and thigh meat. Water chestnut is also added for the additional crunch. The tasty red curry which is mildly spiced, complements the duck meatball excellently, as well as the Koshihikon Rice.

Guava, Cucumber and Yuzu Sorbet 4.5/5

Before moving to dessert, we had the refreshing Guava, Cucumber and Yuzu Sorbet for palate cleanser.

Pulut Hitam with Sake Lees Ice Cream 4/5

Even for our dessert, Pulut Hitam with Sake Lees Ice Cream incorporates both local and Japanese influences. The sake lees ice cream is a fermented curd from the remnants of sake making. The sweetness of the sake lees ice cream replaces the vanilla ice cream or coconut milk that is usually used in the traditional dessert.

I understand Mustard Seed is fully booked until end of the year already. Do check out his website if you are planning to make a booking. Good luck in making a reservation.


Mustard Seed Pop Up
Blk 121 Potong Pasir Ave 1
Singapore 350121
Facebook
Website
Nearest MRT: Potong Pasir (NE Line)

Element @ Amara Hotel - Blue Tuna Night

When buffets may at times seem unexciting after a while, Element at Amara Singapore set to ignite that anticipation with occasional one-day specials. For regulars who follow closely on Element's news and promotion, they were in for a treat on 20 April 2018 evening, when the Bluefin Tuna Night took place. Diners got to witness the live carving of a 56kg bluefin tuna imported from Okinawa, and enjoy unlimited portions throughout the evening.

For those who prefer to savour this delicacy with sake and taste the beauty of the various parts of the pirzed fish, Bluefin Tuna Kaiseki Set was available with a choice of a glass of sake, beer or wine at SGD68++ per set. The set started off with Mosaic of Freshly Smoked Bluefin Tuna with Caviar. The blanket of smokiness that wraps around the meat adds a very intriguing dimension to the taste and the umami packed caviar gives a balance to the fatty nature of the meat.

The Bluefin Tuna Carpaccio that followed was again tender and delicate, with Japanese Shoyu dressing giving an edge to the flavour as it melts in my mouth.

How the tuna is being presented in various forms amazes me. As the nature of the meat is pretty rich, I appreciate how the chef used the different dressing and sauces to balance and complement it. In the case of Bluefin Tuna with 63 Degrees Poached Egg, given all that creamy and yolky goodness, it could have been rather overwhelming if not for the spicy Jon Jing Zhang Sauce marinating the tuna.

And of course, Bluefin Tuna Sashimi and Sushi will be the simplest yet essential way to appreciate a good piece of fish. The fish was so fresh, even the sweetness of the sushi rice exuded out in every bite.

Rounding up the Kaiseki meal is a soul comforting Bluefin Tuna Belly Soup with Leek and Tofu. The soup was extremely light yet flavourful and the humble looking tuna belly cubes are nothing less satisfying than a beautifully marbled meat that melts readily in your mouth.

For those who had opt for the buffet, besides the endless servings of the exquisite meat, the selection of spread includes cold seafood such as Boston Lobster, Alaskan King Crab Legs, Sashimi & sushi, Hot dishes etc. One of my favourites was the live ramen station!

I heard something is coming up to celebrate Mother's Day hence do keep a lookout for it. International Buffet Dinner with Free-flow Bluefin Tuna Sushi and Sashimi $98++ per adult and $36++ per child (6 – 12 years old).

Photograph and written 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.

Element
Amara Hotel
165 Tanjong Pagar Road
Singapore 088539
Tel: +65 68792555, +65 68792607
Facebook 
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Breakfast (Daily): 6am - 1030am
Lunch (Mon-Fri, except PH): 12pm - 230pm
Brunch (Sat-Sun, PH): 1130am - 330pm
Dinner (Daily): 630pm - 10pm

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk towards Gopeng Street and turn into Tras Street. Walk to Amara Hotel. Journey time about 5 minutes. [Map]

Shima @ Goodwood Park Hotel - A New Refreshed Spring Kaiseki Menu

To mark the Spring season in April, Shima at Goodwood Park Singapore unveils a fresh Spring Kaiseki menu, specially crafted by award-winning Chef Hoshiba Fumihiko. To imbue in his dishes the seasonal feel and flavours of Spring, only premium seasonal ingredients are chosen, inviting diners to have a taste of an authentic kaiseki meal of Japan.

Appetizer 3.5/5

Sakura blossom, an indicator of Spring, comes in a form of an intricate handmade Sakura Beancurd, plated alongside with fermented and salted bonito on Japanese mountain yam, and springtime favorite Turban Shell. Lifting the lid of the porcelain bowl uncovers a rare spring delicacy, the Hotaruika Firefly Squid, marinated in a vinegar miso. I learnt that this well-loved springtime ingredient actually glows in water and lights up the waters of Toyoma Bay every Spring.

Stewed Dish 4/5

Shark's fin is considered a delicacy and a form of status symbol in Japan. Served atop the Chawanmushi, it contributes to an even smoother mouth-fill of the egg custard, that quivers readily. What piqued my taste buds was the sweet sesame tofu cube at the core. Relatively denser and firmer, the contrasting texture and flavor against the silky and savoury egg custard makes this dish really enjoyable.

Seasonal Sashimi 4.2/5

Flown in once a week from Japan, we had Otoro, Japanese Seabass and Sweet Prawn. Every piece of it was luscious and left me craving for more.

Simmered Dish 3.5/5

A Kaiseki meal not only showcases the beautiful flavours of the season but also the chef's collection of skills and techniques mastered over the years. A rich broth of Mackerel and Sweet Rice wrapped in pickled cherry blossom leaf and then slow-simmered. A nimono dish as such typically takes a chef at least 10 years to master, with preparation done over the course of two days under constant supervision. So do take your time to appreciate each and every element, including the cherry blossom leaf, an edible wrapper which imparts a interesting flavour to the sweet rice.

Grilled Dish 3/5

Fresh Red Sea Bream is topped with bright tamago, as motif of the sakura’s pollen during Spring. However, the highlight of the dish is neither the fish nor the Hokkaido abalone but the baby green peach that bursts with refreshing sweetness.

Fried Dish 3.8/5

We had crispy fried Asparagus, Sakura Ebi mixed with soramame (broad bean) and a hand carved butterfly from Sweet Potato to symbolises Spring. I like the ebi soramame mixture. It's like eating a piece of nicely fried yam but denser with an elevated savouriness.

Pink Sakura Noodles 4.2/5

Before coming to dessert, we had a romantic bowl of Pink Sakura Noodles, made by blending specially selected cherry blossoms. Firm and springy, this is possibly my favourite dish of the evening.

Sakura Mochi and Fresh Fruits 4/5

Dessert was Sakura Mochi and Fresh Fruits. What's notable is that the mochi is made with real grains, which gives a lot more bite and texture. I love the fruits, especially the honeydew that releases an intense sweet and almost winey juice.

The seasonal spring kaiseki menu has already started on 1st April. Lunch kaiseki menu starts from $68++, and the dinner kaiseki menu starts from $88++. For the premium dinner sets at $138++, $188++ and $288++, diners get to enjoy more premium ingredients such as A5 Wagyu with King Prawn and Oyster, Japanese Lobster and Hokkaido Abalone.

Photograph and written 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.


Shima
Goodwood Park Hotel
22 Scott Road
Level 1
Singapore 228221
Tel: +65 67346281
Facebook
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction: 
1) Alight at Orchard MRT station. Take Exit A. Walk down Scotts Road to destination. Journey time about 12 minutes. [Map]

WAKANUI Grill Dining @ Marina One - The Restaurant That Redefined Steak Experience In Tokyo Now Opens In Marina One

It seems like there is a new trend of grill houses opening in Singapore and one of them is WAKANUI Grill Dining located on the level 4 of the new Marina One complex. The restaurant is situated in a stunning glass structure on the fourth floor of the West Tower offering New Zealand Ocean Beef and Wakanui Spring Lamb which are grilled over Japan-sourced Binchotan charcoal. It also offers New Zealand seafood, such as Ora King salmon, New Zealand-sourced sashimi-quality fresh fish and green lip mussels, and other seasonal produce and dairy products imported from New Zealand.

WAKANUI Spring Lamb Chop 4.8/5

Wakanui is not only known for their beef but they are also popular with their lamb. It is so popular that it opens a lamb specialty restaurant in Japan. The WAKANUI Spring Lamb Chop ($8/pc) uses lamb that is born in late winter/early spring, raises for 4-6 months and aged for around 4 weeks. The lamb chop was very tender and juicy. The flavour and texture was really top notch. This is probably one the best lamp chop I have eaten and you don't get that gaminess at all.

Kikorangi Blue Cheese Caesar Salad 4/5

The Kikorangi Blue Cheese Caesar Salad ($22) comes with a medley of New Zealand Romaine lettuce, jazz apple, walnuts tossed with Kikorangi blue cheese. It is then topped with shaved parmasen and walnuts. For those that is worried about the strong flavour of blue cheese, you will not get it here as the blue cheese dressing is made of a blend of Italian anchovies, whipped cream, a touch of salt and extra virgin olive oil.

Hot Smoked Salmon 3.5/5

Mentioned earlier the restaurant also offers seafood on the menu such as the Hot Smoked Salmon ($24) topped with diced fresh tomatoes. While I love the smokiness from the cherrywood chips but I thought the texture was a bit dry due to the cooking. I still prefer my piece of the salmon to be more pink in colour. for that moister texture.

Seasonal Hassun 3.5/5

Giving a feminine touch to the restaurant is the Seasonal Hassun ($32), a traditional kaiseki style starter using seasonal ingredients. On the plate, we have Japanese Tomatoes with Plum Sauce, Lotus Root Tempura topped with Bonito Flakes and Unagi on Daikon and Beetroot Puree. Beautifully plated and thoughtfully put together for guest to enjoy a combination of flavorus and textures.

What is actually Ocean Beef? It is started by ANZCO Foods, a New Zealand-based meat company specializing in premium-quality New Zealand beef and lamb. The concept behind Ocean Beef was to develop beef that achieves the perfect balance between marbling and leanness, while retaining natural juiciness and an intense beef flavour. The cattle are grass-fed for 18 months on the lush green, high-protein pastures in a stress-free environment to develop a muscular form, and then finished on specially formulated wheat, barley and maize-based feed for 4 months.

Bone-in Ribeye 4.2/5, Ribeye Cut 4.5/5, Canterbury Grass-fed Fillet 4/5

To taste the difference of the different beef, we had the Ocean Beef Bone-in Ribeye ($199 for 1Kg), Ocean Beef Ribeye Cut ($79 for 350gram/ $109 for 500gram) and Canterbury Grass-fed Fillet ($78 for 250gram/ $138 for 500gram). Among us we have our own preference and I prefer the Ocean Beef Ribeye Cut for its sweeter flavour. For those that likes a stronger beefy and earthy flavour, then the Canterbury Grass-fed fillet will be your choice.

WAKANUI Spring Lamb 4.2/5

Earlier we had the lamb chop and you think it is not sufficient, you can go for the WAKANUI Spring Lamb ($42 half rack/ $82 full rack). Wow the lamb rack is nicely cooked, I would preferred the lamb chop because I will get the sear on both sides and I also find that there is lesser fats.

Hokey Pokey Ice Cream 3.8/5

Moving to the dessert, we started with the Hokey Pokey Ice Cream ($14) which consists of housemade vanilla ice cream with caramel brittle. For those that is not familiar, hokey pokey is a flavour of ice cream from New Zealand. It actually means honeycomb toffee in New Zealand.

Pavlova 3.5/5

Unfortunately I am not a big fan of Pavlova ($14) as I find the dessert itself is too sweet for me. If you have a sweet tooth, then you will enjoy the pavlova with chantilly cream, passion fruit sauce and mixed fruits.

Baked Rare Chocolate Cake 4/5

I actually enjoyed the Baked Rare Chocolate Cake ($14) most among the 3 desserts. The richness of the bake chocolate cake is perfectly balanced with the tang from the strawberry ice cream.

WAKANUI Grill Dining is a culinary experience enjoyed in a quiet oasis, where the views of the lush central gardens of Marina One provide a welcome respite from the bustle of city life. Pricing maybe a bit on the steep side but the dry-aged beef and lamb here are top quality and well executed.

Note: This is an invited tasting.


WAKANUI Grill Dining
Marina One The Heart
5 Straits View
#04-02
Singapore 018935
Tel: +65 63842665
Facebook
Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC Line, NS Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 530pm - 11pm
Sat: 530pm - 11pm

Direction:
1) Alight at Downtown MRT station. Take Exit D. What to Straits View road. Turn right on Straits View road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Marina Bay MRT station. Take Exit B. Walk to Marina Way road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]