MOSS CROSS TOKYO Singapore @ Capri by Fraser China Square - Debuts its First Outlet Outside Singapore

MOSS CROSS TOKYO Singapore, located in Capri by Fraser China Square, is the brand's debut outside Japan. Helmed by Executive Chef Akihiro Masuyama, boasting a wealth of experience in French cuisine, the restaurant presents traditional Japanese flavours infused with a modern French flair, showcased in its omakase menus.

Shokado-9 5/5

Two lunch menus start from $69, and two dinner menus start from $128. We had the 7-course $150 Dinner Menu alongside a 7-flight alcohol pairing ($90). Shokado-9, the dish signature to MOSS CROSS TOKYO, is presented as the First Course for all menus. The 9-course small-bite masterpiece is pieced together by arranging each dish (vary by season) according to their distinct flavour profiles. Unfolding from right to left, top to bottom, the sequencing allows diverse flavours to build up on one's palate gradually. First to awaken our palate is a chilled, tangy Tomato Raspberry Fruit Salad of Tomatoes, Fresh Raspberries and Blackberries in a Plum and Tomato Compote, followed by Seared Madai in Chef Masuyama's renowned Herb Dressing, a signature blend hailing from Tokyo. Then we moved on to a slightly spicy and creamier Chutoro Wasabi Tartar and a more vibrant Squid Shiso Sauce Orange. What came after was a delightfully sweet and rich Carrot Mousse Crab Tomato Consommé before proceeding to a savoury-sweet Corn Jelly Caviar Yuzu that exuded an intense corn sweetness.

The last column began with an interesting blend of texture and flavour - Octopus Mango Gochujang, balanced with a Red Bell Pepper Herb Rice Sushi that follows. We ended with a mouth-filling Roasted Wagyu Seaweed Sauce Avocado, featuring tender, roasted Wagyu elevated by an umami homemade seaweed sauce crafted with Marushin soy sauce from Shimane Prefecture.

Alcohol pairing: Mutsu-Hassen Prototype from Hachinohe Sake Brewery

Hyogo Oyster 4.5/5

The second course, Hyogo Oyster, is paired with a Camembert mousse and milk foam, topped with Caviar and konbu. The Camembert mousse gave the oyster a further textural boost with complementing milky notes. The dish's robust flavours are punctuated by punchy diced raw onions and tangy bursts of yuzu pearls and lime zest, adding the right amount of acidity to the overall composition.

Alcohol pairing: Matsumidori S.Tokyo Junmai Ginjo Aroma is like green apple and muscat.

Molten Crab Chawan-mushi 4.5/5

Third Course Molten Crab Chawanmushi. Done using the French technique, the spoonful of the chawanmushi was exceptionally soft and pillowy, with textural contrast lent from bits of Lily Bulb. Bisque Emulsion provided a delectable crustacean flavour to the dish.

Alcohol pairing: 2022 Sato 'L'Atypique' Orange Pinot Gris

Hokkaido Tokachi Herb-fed Beef Cutlet 5/5

Fourth Course Hokkaido Tokachi Herb-fed Beef Cutlet. Chef Akihiro Masuyama would like to showcase the lesser-known Tokachi beef in this course. While slightly less marbled than Wagyu, Tokachi beef boasts a profound and rich flavour profile, elevated by its unique diet featuring over ten types of herbs. With a slightly crisped breading of parsley and breadcrumbs, the exceptional texture of the meat was accentuated even further. The addition of Parmesan cheese sprinkle added a depth of savouriness to the accompanying homemade Worcestershire sauce.

Alcohol pairing: Wakaze Red Wine Barrel Sake

Roasted Hirame 4/5

The Fifth Course of Roasted Hirame is served with toasted Almond Flakes in Sake-Beurre Blanc with Herb Oil. While I found the fish slightly drier than desired, the sake cream sauce provided that additional richness to balance the fish.

Alcohol pairing: Folium Sauvignon Blanc 2022 This Sauvignon Blanc exhibits vibrant aromas of citrus fruits

Kyoto Wagyu Sushi, Sea Urchin 4.5/5

Sixth Course Kyoto Wagyu Sushi, Sea Urchin, Truffle Soy Sauce served with Tsugani (Crab) Miso Soup. Again, much attention was given to providing a satisfying mouthfeel. Sushi rice is marinated overnight with red wine, which helps to blend even better with the luxurious slices of tender Kyoto Wagyu and creamy sea urchin sitting atop. Bringing the elements together is a dab of truffle soy sauce spiked with more assertive Middle Eastern spices.

Alcohol pairing: Chanter Muscat Bailey A Ycarre CuveeK.

Daikon Compote Tiramisu, Mikan 5/5

Seventh Course Daikon Compote Tiramisu, Mikan. The dessert was definitely the highlight for me. A tiramisu dessert that uses daikon as the cake base. The daikon is boiled with rice to enrich its sweetness. I love the charred fresh Mikan Mandarin oranges that imparted a lot of freshness to the dish and the vibrant accompanying Mikan puree that paired perfectly with the dusting of Chinese five-spice powder and cacao powder. The airy mascarpone cheese provided that creaminess that bound everything together in harmony.

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.


MOSS CROSS TOKYO Singapore
Capri by Fraser China Square
181 South Bridge Road
#02-01
Singapore 058743
Tel:
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Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Tue–Sun: 12 – 3pm, 6 – 10pm
(Closed on Sun and Mon)

Direction:
1) Alight at Chinatown MRT station. Take Exit F. Walk to South Bridge Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit B. Walk to China Street. Cross the road and walk to destination. Journey time about 5 minutes [Map]

Madame Fan @ The NCO Club - A Mythical Spring Odyssey at Madame Fan this Lunar New Year

Madame Fan welcomes the Year of the Dragon by rolling out their meticulously crafted festive Spring creations. From 15 January to 25 February 2024, diners can select from dine-in Set Menus (from $108 per pax) and a la carte items, highlighting elevated modern Cantonese dishes made with premium ingredients.

Additionally, a special Lunar New Year Edition of the restaurant's Dim Sum, Drink Sum Brunch (from $118 per pax), will feature items such as Steamed Black Truffle Dumpling with Wild Mushroom and Crab Roe Har Gao alongside Madame Fan's Signature Salmon Yu Sheng and new-to-menu cocktails. This will be available from 10 to 12, 17 to 18 and 24 to 25 February 2024.

For our dinner, we sampled highlights from the various menus.

Bountiful Blessings Lobster Yu Sheng 4.2/5

Exclusively available for dine-in, the Bountiful Blessings Lobster Yu Sheng ($238 serves 8 persons) is presented with the traditional Chinese character of the dragon 龍. The star here was the fleshy and sweet chunks of Australian Lobster paired with an assortment of other fresh ingredients.

This refreshing modern take was vibrant yet pleasingly light, with the combination of homemade bak kwa, crispy lotus root slices, green mango, longan, pomegranate, guava, apple, mango and grapefruit, dressed in a Honey Grain Mustard Yuzu Yogurt sauce.

Madame Fan’s Prosperity Poon Choi 4.5/5

Another must-have for Lunar New Year would be poon choi. Madame Fan's Prosperity Poon Choi (from $438 for 5 pax) contains top ingredients of abalone, sea cucumber, scallop, and tiger prawns simmered with premium yam in a homemade abalone broth. The base is slow-cooked for over four hours, further enhanced with the addition of a roasted pork knuckle.

The Poon Choi is available for takeaway as well. Diners can opt to upgrade to the Prosperity Poon Choi Bundle ($698 for 6 pax), which includes Abalone Yu Sheng, Wok Fried Glutinous Rice with Preserved Sausage, Dried Shrimp and Yam as well as Pan Fried Nian Gao with Coconut Crumb.

Geoduck with Japanese Cucumber, Black Fungus, Aged Vinegar 4.5/5

The chilled Geoduck with Japanese Cucumber, Black Fungus, and Aged Vinegar ($68 per a la carte portion) was an inviting starter, with the sweet and crunchy geoduck complementing the mild acidity from the aged vinegar jelly.

Sea Urchin Shumai 4/5

Aside from the Geoduck, we also had the Sea Urchin Shumai, which is recommended to enjoy in a mouthful.

Imperial Bird’s Nest Golden Broth 4.8/5

One standout dish for me that evening was the luxurious Imperial Bird's Nest Golden Broth. This slow-cooked velvety broth boasted rich umami flavours and was elegantly adorned with bird's nest, fresh crab meat and roe. The touch of crispy shreds of scallop added an extra layer of indulgence.

Braised Giant Grouper 4/5

Chef's Braised Giant Grouper was presented with its fish skin, beancurd fupi, and chu hou sauce. While the Cantonese preparation rendered the grouper's meat tender, I personally found the braised sauce a tad too sweet.

Stewed Seafood Beancurd Rice 4.8/5

Another remarkable dish was the Stewed Seafood Beancurd Rice. The base stock, enriched by Gu Yue Long Shan rice wine, created a flavourful stew that allowed the natural seafood sweetness to shine through, topped with caviar for an extra touch of lux!

Mango Fountain Chiffon Cake 4.5/5

The chef puts a creative spin on the traditional Mango Sago dessert with the Mango Fountain Chiffon Cake ($22 for a la carte). This delightful conclusion to the meal presents a medley of textures, including crumbs, ice cream, mousse, chiffon, and fresh mango slices. I appreciated the well-balanced sweetness and the added zest from Australian finger lime.

To place your dine-in reservations, email madamefan.nco@marriott.com, call 6818 1921 or visit their website at www.madamefan.sg.

For takeaways, visit www.madamefan.oddle.me to view their full range of offerings. These are available from 15 January to 25 February 2024 and must be made at least 2 days in advance. Receive a limited edition keepsake of Madame Fan's exclusive Mahjong Set with a minimum spend of $3,888 nett for dine-in or takeaways.

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.


Madame Fan
The NCO Club
32 Beach Road
Singapore 189764
Tel: +65 6818 1921
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Nearest MRT: Esplanade MRT (CC Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 6pm - 10pm
Sat-Sun: 11am - 330pm, 6pm - 10pm

Direction:
1) Alight at Esplanade MRT station. Take Exit F. Walk to destination. Journey time about 3 minutes. [Map]

A Yuletide Season of Love and Peace at Singapore Marriott Tang Plaza Hotel

For this festive season, Marriott Tang Plaza Singapore has launched an exciting line-up starring 11 new items for this year's festive takeaway, such as traditional roast turkey, whole king crab, dry-aged Irish beef, log cakes and more. Pre-orders start on 6 November 2023, with collection and delivery available from 24 November to 25 December 2023.

Whole Roasted Turkey

Whole Roasted Turkey with Singapore Sling Marinade, Cherry and Pineapple Stuffing with Singapore Sling Sauce, and port Wine Sauce ($240/ 4.5 kg to 5 kg, serves 6 to 8 persons) draws inspiration from Singapore's famed cocktail, Singapore Sling. The exceptional crispy and caramelised turkey skin results from submerging into a brine solution for 72 hours before roasting, consisting of ingredients like orange, juniper berries, cinnamon, brown sugar, white wine and cherry liquor. This step gives it a good season while drawing out the skin's moisture. The meat was kept pretty tender. Cherry and Pineapple Stuffing is served on the side, with a tart sweetness to pair with the turkey.

Roast Pork Saddle

Roast Pork Saddle with Pancetta and Porcini Mushroom Stuffing with Spiced Orange Rum Sauce – $225 nett (2 kg, serves 6 to 8 persons). This famed Roast Pork Saddle is well-loved for its crispy, crackling skin. The meat was tender with a good ratio of fats, stuffed with pancetta, porcini mushroom and aromatic herbs that impart flavours to the meat during the roasting process. The accompanying spiced orange rum sauce helps to cut through the strong flavours for a savoury-sweet balance.

Smoky BBQ Dry Aged Irish Beef Mid Ribs

Smoky BBQ Dry Aged Irish Beef Mid Ribs (Bone-in) – $270 nett (1.8 kg to 2 kg, serves 6 to 8 persons) is sous vide for 36 hours to attain a melt-in-your-mouth tenderness. Specially sourced, John Stone's dry-aged Irish beef famed for its sustainable practices that focuses on the farm, environment and ageing process. This premium 39-day dry-aged Irish Beef Mid Ribs is known for its luxurious richness.

Baked Whole King Crab with Sea Urchin Gratin & Pasta

For seafood option, you can consider the stunning Baked Whole King Crab with Sea Urchin Gratin & Pasta – $325 nett (1.5 kg to 1.8 kg, serves 6 persons). The fresh crab roe and crab meat chunks are first separated and folded in with sea urchin, grated cheese and white wine before baking to achieve a glistening gratin crust. It is served on a bed of orecchiette pasta lightly sautéed with garlic and olive oil. While the flavours were there, I found it a tad too saltish for my liking.

For the sweets, Blue Pea White Peach Log Cake (1 kg, $90 nett) is designed specially for the ladies. Glazed in lovely hues of blue and white from all-natural butterfly pea, it is layered with peachy-goodness of fresh white peach puree, mousse and blue pea sponge cake sandwiched in between.

My favourite would be the berries-chocolate combination found in the Mulled Wine Mixed Berries Log Cake (1 kg, $90 nett), cute with a Santa suit. Layered with raspberry cream, red wine jelly, forest berry, chocolate mousse and crunchy chocolate biscuit, the hint of alcohol helps to cut through the sweetness.

A classic would be Signature Chocolate Fudge Log Cake (1 kg $85 nett / 500g, $45 nett), well known for its fluffy chiffon cake made of Belgian chocolate. It wasn't as rich a chocolate cake as I anticipated.

Caramel Popcorn with Apple Christmas Train

Caramel Popcorn with Apple Christmas Train (1 kg, $90 nett) allures with layers made of buttery popcorn biscuit base, caramel sponge and apple jelly.

Seafood Paella

Grilled Octopus with Chorizo

On Christmas Eve and Christmas Day, Crossroads Buffet will be offering a scrumptious seafood fare featuring an assortment of Sashimi and Ceviche Live Station of Barramundi Ceviche, salmon carpaccio and tuna tartare, a selection of Spanish tapas like Grilled Octopus with Chorizo, Gambas al Ajillo, Dry-Aged Irish Skirt Steak with Garlic Puree, and more.

Pre-order* on https://celebratorydelights.com/christmas starts from 6 November 2023, with collection and delivery available from 24 November to 25 December 2023.

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.


Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865

Restaurant Espoir @ Amoy Street: Experience Modern European Cuisine With A Malayan Twist

Restaurant Espoir, the sister establishment of The White Label at North Bridge Road, offers a captivating culinary experience with its modern European cuisine infused with a delightful touch of Malayan influence. As a Muslim-owned restaurant, it provides a warm and inclusive atmosphere where diners can savour the flavours of European dishes enhanced by local inspirations.

Compressed Watermelon 3/5

The Compressed Watermelon Salad ($14) presents a delightful combination of flavours and textures. The soy-glazed compressed watermelon is accompanied by creamy feta cheese, fresh mesclun salad, tangy yuzu vinaigrette, and bursts of sweetness from the pomegranate. The yuzu vinaigrette adds a harmonious touch, bringing all the ingredients together in a tantalizing medley. While the dish is enjoyable, some diners might desire a greater quantity of watermelon and a chunkier cut to enhance the refreshing aspect of the salad.

Crab Croquette 3/5

The Crab Croquette ($24) presents a delightful combination of blue swimmer crab and cream filling encased in a light batter shell. Served with kaffir lime mayo, the croquette could benefit from a lighter cream filling to allow the natural sweetness of the blue swimmer crab to shine through.

Fish Consomme Heritage Style 4/5

For a taste of local inspiration, the Fish Consommé Heritage Style ($15) showcases a fish soup made from fish bone stock and dried flounder. Topped with chunky sous vide halibut and tomato caviar, this dish offers a unique fusion of European and local flavours.

Mushroom Veloute 4.5/5

Mushroom lovers will appreciate the Mushroom Veloute ($13), a rich and flavorful soup packed with sautéed mushrooms, black summer truffle, porcini tapenade, and mushroom emulsion. The earthy mushroom flavours create a comforting and satisfying dish.

Slow Cooked Breast of Lamb 3.5/5

Experience a unique take on the classic lamb dish with the Slow Cooked Breast of Lamb ($44). This rendition deviates from the conventional lamb rack. Tender and aromatic, the lamb breast is accompanied by garlic herb, pearl onions, baby carrots, tomato confit, salsa verde, and spiced lamb jus. While the dish is well-executed, the presence of the lamb skin might not be to everyone's taste.

Sea Urchin Tagliatelle 3/5

The Sea Urchin Tagliatelle ($39) offers a delicate and flavorful pasta dish for seafood enthusiasts. Although the tagliatelle is cooked to al dente perfection, the sea urchin flavour in the sauce could be more pronounced for a stronger umami experience.

Sticky Date Pudding 4/5

To conclude the dining experience, indulge in the Sticky Date Pudding ($13), featuring orange-infused sticky date pudding, almond crumble, orange caramel sauce, and a scoop of French vanilla gelato. The harmonious combination of sweetness and textures provides a satisfying and memorable ending to the meal.

Restaurant Espoir invites diners to explore modern European cuisine with a delightful twist of Malayan influence. With its unique flavour profiles and thoughtful presentations, it promises a dining experience that blends tradition and innovation in every dish.

Note: This is an invited tasting.


Restaurant Espoir
70 Amoy Street
Singapore 069889
Tel: +65 88605935
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 1130am - 10pm
Sat: 830am - 10pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

UYA @ Oasia Hotel Novena - Savour Outlet-exclusive Specialty Dishes and Signatures At UYA's Second Outlet

Uya, renowned for its top-notch unagi dishes, has opened its second outlet at Oasia Hotel Novena. This unagi restaurant offers a range of outlet-exclusive specialty dishes and signature creations that are sure to tantalize your taste buds. With a focus on quality, Uya sources live eels directly from fisheries on a weekly basis, ensuring the freshest ingredients for their dishes. These live eels are then prepared a la minute in various mouthwatering renditions by Uya's team of experienced Japanese chefs, led by the talented head chef.

Grilled Unagi Fin 4/5

Grilled Unagi Head 3.8/5

Diners can expect an array of new and irresistible bites crafted to complement Uya's selection of Japanese sakes, shochu, and beers. Among the highlights are three specialty skewers glazed in Uya's signature homemade sauce. The Grilled Unagi Fin ($6/Stick) and Grilled Unagi Head ($6/Stick) are perfect for those who appreciate the traditional Japanese way of enjoying different parts of the eel.

Yahata Maki 4/5

For a unique Kyoto specialty, try the Yahata Maki ($9/Stick), which combines crunchy and slightly bitter burdock root wrapped within tender unagi.

Smoky Unagi Ham 4/5

One standout dish is the Smoky Unagi Ham ($16). This tightly-rolled unagi is lightly seasoned with salt and grilled over sakura wood chips, imparting a distinct smoky ham-like flavor. The accompanying velvety cream cheese adds a rich mouthfeel, resulting in a delightful combination of flavors.

Crispy Unagi Bone 3.5/5

At Uya, you'll also encounter unique offerings like the Crispy Unagi Bone ($6), which provides a thin and crispy chip-like texture, a surprising treat for those unfamiliar with eating eel bones.

Liver Ponzu 2.5/5

Deep Fried Liver 2.5/5

Grilled Liver 3/5

Adventurous eaters can opt for the Eel's Liver prepared in three ways: Boiled ($9), Grilled ($9), and Deep-fried ($9). While the boiled version is served with ponzu sauce to balance the gaminess, the grilled and deep-fried variations help mask the intense flavors of the liver.

Oyster Tempura 3/5

Seafood lovers shouldn't miss the Oyster Tempura ($14), featuring plump and juicy Hiroshima oysters wrapped in shiso leaf and accompanied by a crispy coating. While the dish is served with salt, a tangy sauce could elevate the overall flavor profile.

Mullet Roe with Radish 3/5

Another a la carte dish at Uya is the Mullet Roe with Radish ($19). This dish showcases the savory and perfectly balanced flavors of mullet roe paired with white radish. The combination creates a delightful taste experience; however, it may be an acquired taste for those unfamiliar with enjoying mullet roe in its naked form.

Grilled Eel with Salt 4/5

One of Uya's expertly-executed offerings is the Grilled Eel with Salt ($23/$33/$46). This seemingly simple dish requires meticulous preparation, including filleting, deboning, butterflying, skewering, and grilling the eel with just the right amount of salt. This careful technique ensures that the natural flavors of the eel shine through, resulting in a delectable and satisfying culinary delight.

Healthy Unagi Rice Bowl 4/5

For those seeking a complete meal, Uya offers set meals that come with a side of refreshing and tangy salad, pickles, and miso soup with a hint of yuzu zest. The Healthy Unagi Rice Bowl ($29) features tender eel, natto (fermented soybeans), nagaimo (Japanese mountain yam), okra, sous vide egg, and garnishes like spring onions, seaweed, and Japanese ginger. However, the sticky mucilage from the ingredients may not be to everyone's liking.

Hitsumabushi Large 4.2/5

Hitsumabushi Medium 4.2/5

Undoubtedly, the highlight of Uya's menu is the Hitsumabushi ($35/$48). Served in two sizes, this bowl showcases glistening golden-brown unagi atop fluffy Niigata rice. Accompanied by a trio of condiments (spring onions, wasabi, and crispy nori), homemade umami dashi, pickled cucumbers, and miso soup with yuzu zest, the Hitsumabushi offers three ways to enjoy it. You can savor the original flavors of the grilled unagi and rice, enhance it with your choice of toppings, or pour the light dashi broth over the rice, reminiscent of an 'ocha-zuke' style. However, it's worth noting that the dashi broth at Uya leans towards the sweeter side compared to other unagi restaurants.

Sea Urchin and Wagyu Rice Bowl 4.2/5

For a luxurious and indulgent experience, try the Sea Urchin and Wagyu Rice Bowl ($55). This delectable dish combines thinly-sliced succulent rare beef, Hokkaido sea urchin, and briny ikura with freshly-grated wasabi, resulting in a harmonious blend of flavors.

Parfait 4/5

The Parfait ($12) is beautifully adorned with layers of sweetened azuki beans, creamy vanilla and matcha ice cream, chewy mochi balls, and velvety whipped cream. Each component contributes to a symphony of flavors and textures, creating a harmonious blend that will leave you wanting more.

With its outlet-exclusive dishes and commitment to serving quality unagi creations, Uya at Oasia Hotel Novena is a must-visit for unagi enthusiasts and Japanese cuisine lovers alike. Prepare to embark on a delightful culinary journey filled with the finest unagi delicacies that will leave you craving for more.

Note: This is an invited tasting.


UYA
Oasia Hotel Novena, Singapore by Far East Hospitality
8 Sinaran Drive
#01-05
Singapore 307470
Tel: +65 97880071
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Nearest MRT: Novena (NS Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 930pm

Direction:
1) Alight at Novena MRT station. Take Exit A. Turn right and walkdown Sinaran Drive. Walk towards Novena Specialist Centre. Walk to destination. Journey time about 5 minutes. [Map]