Madame Fan @ The NCO Club - Introducing Over 10 New-to-menu Masterfully Crafted A La Carte Delights

Executive Chinese Chef Pak Chee Yit at Madame Fan has put together more than 10 new masterfully crafted a la carte dishes to the menu, bridging both classic and contemporary culinary techniques, flavours and philosophies.

Pan-fried Foie Gras, Truffle, Caviar with Crispy Beancurd Skin 4/5

We commenced the dinner with some delightful starters, beginning with Pan-fried Foie Gras ($38) that is paired with caviar and truffle. It is served in a crispy beancurd skin tart. Chef Pak incorporated modern ingredients while retaining longstanding heritage of the dish, creating new and different flavours or textures for the palate

Smoky Lishan Oolong Mala Quail Eggs 4.2/5

The Smoky Lishan Oolong Mala Quail Eggs ($16) reminded me of the Chinese Tea Eggs. It is given a modern take by marinating the quail eggs in mala sauce and smoked in premium Lishan oolong tea leaves, resulting in a smoky, earthy and savoury taste profile.

Alaska King Crab Somen 4.2/5

The Alaska King Crab Somen ($22) is a refreshing starter served chill. A hot and sour consomme made from preserved Szechuan vegetables is poured at tableside, giving the silky smooth somen a subtle hint of tangy for the palate.

Kampong Chicken Soup 4.8/5

An indispensable part of Cantonese dining table is the culture of soup drinking. At Madame Fan, Chef Pak's Kampong Chicken Soup ($88) is savoured over two courses. 

The first course is a Chicken Soup whereby the essence of the kampong chicken is drawn from simmering over low heat for four hours, served with cordyceps flower and bamboo pith. Diners can also opt to add on premium fish maw at a supplement of $28 per person. The second course is Hand-shredded Chicken in Aged Vinegar Sauce. The chicken is handed shredded and refreshingly dressed in vinegar ginger sauce.

Braised Cognac Soon Hock

The Braised Cognac Soon Hock (Seasonal Price), doused in cognac is delicately braised to retain its natural juices, paired with Chinese yam, baby cabbage in a rich broth with flavours of shellfish, lobster, crab and clam.

Slow Cooked Wagyu Oxtail

A beautiful dish that is slow cooked to tender is the Wagyu Oxtail ($38). The cooking breaks down the collagen-rich tissues, resulting in a thick, velvety, and almost sticky consistency. It gives the dish a luxurious mouthfeel to the dish in a cinnamon and star anise sauce.

Boston  Lobster with Winter Melon 'Noodles'

The Boston Lobster with Winter Melon 'Noodles' is a creative dish replacing the usual noodle with shredded winter melon. The winter melon noodles are simmered in a spicy pickled pepper to give it a good balance of tangy and sour to the refreshing broth. It is paired with sweet Boston lobster meat for a luxurious indulgence.

Gui Zhou Maotai Ice Cream

Last but not least, we had the Gui Zhou Maotai Ice Cream for dessert, paired with cinnamon chocolate stick and ginseng crumbs. The infuse of alcohol gives the ice cream a sweet, fruity finish with a lovely aroma.

Note: This is an invited tasting.


Madame Fan
The NCO Club
32 Beach Road
Singapore 189764
Tel: +65 68181921
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Nearest MRT: Esplanade (CC Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 10pm
Sat-Sun, PH: 11am - 330pm, 6pm - 10pm

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

UNI Gallery by OosterBay @ The Plaza - Unveils New Menu And A $88 7-Course Omakase Menu

Uni Gallery by OosterBay welcomes a new addition to the culinary team, Chef Jayden who has over a decade of experience in Japanese restaurants, particularly in the art of binchotan grilling. With him joining the team, alongside Sashimi Master Chef Chua, they have put together a new 7-Course Omakase Menu ($88) and expand the menu to offer binchotan grilled dishes.

Hyogo Oyster Shot 4/5

The 7-Course Omakase Menu kickstarted with the huge and plump Hyogo Oyster Shot. It is rich, briny, and slightly sweet with a creamy finish.

Sashimi Platter 4 Types 4/5

Next is the Sashimi Platter which comprising Chutoro, Kinmedai, Kampachi and Hotaru-Ika. While you only get a slice each, they are fresh and thickly cut for a satisfying enjoyment.

Grill Scallop in Shell Binchotan 3.8/5

With the expanded menu to include binchotan grilled dishes, the omakase also comes with binchotan item such as the Grill Scallop in Shell, which beautifully showcase the scallop's sweetness.

Foie Gras with Asparagus 4/5

Next is the rich and melt in the mouth pan-seared Foie Gras with Asparagus. Half way to the 7-course menu, we already had oyster, sashimi, scallop and foie gras. With all these luxurious ingredients, I think it is already value for money.

Grilled Tiger Prawn with Miso Sauce Binchotan 3.8/5

Another item from the binchotan is the Grilled Tiger Prawn with Miso Sauce. The firm and bouncy tiger prawn is perfectly grilled infushed with the smokey aroma. 

Uni Ice Somen 3.8/5

Spectacularly presented in an ice block is the Uni Ice Somen with uni in a dashi broth. It is very refreshing, zested upwith the addition of yuzu and lime.

A5 Wagyu with Uni Cream Donburi 4/5

Not to worry if you are not full, as the A5 Wagyu with Uni Cream Donburi will fill you up. The fluffy rice comes with tender and fatty A5 wagyu bind together by the the unami uni cream.

Vanilla Ice Cream with Red Bean Dessert 3/5

Wrapping up the 7-course omakase menu is the Vanilla Ice Cream with Red Bean for dessert. A simple dessert to wrap up the value for money omakase.

Yasai Yaki Moriwase 3.5/5

Besides the omakase menu, we also tried some of the new binchotan dishes such as the Yasai Yaki Moriwase comprising Mountain Yam, Eggplant, and Green Pepper.

Sazae Tsubuyaki 4/5

The Sazae Tsubuyaki (Japanese Sea Shell) made an impressive entry by grilling the savoury delicacy in its own shell in dashi stock and shimeji mushrooms. offering a symphony of rich and complex flavours. Separately a pot of dashi stock is served at the side which you can drink like a soup.

Note: This is an invited tasting.


UNI Gallery by OosterBay
The Plaza
7500A Beach Road
#B1-310
Singapore 199591
Tel: +65 98388209
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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]

Hanazen @ Chijmes - Eminent Chef Yusuke Takada Opens First Overseas Duo-Concept, Charcoal-Grilled Omakase And French Brasserie In Singapore

The founder of Two Michelin-starred and World's 50 Best Restaurant La Cime in Osaka, Chef Yusuke Takada, opened its first overseas duo-concept restaurant - HANAZEN, in Singapore on 12 March 2023. The duo concept comprises a charcoal-grilled Omakase and French brasserie. The French brasserie will be opened later, but as of now, it will focus on its charcoal-grilled Omakase dinner menu.

Hanazen's Daily Soup 3.5/5

I visited the restaurant and had its Hanazen 16-course Omakase Dinner Menu ($240). It comprises a selection of signature and seasonal dishes. We are welcomed with the Hanazen's Daily Soup, a clear and aromatic broth from boiling kombu dashi and chicken bones for 6 hours.

Singa-Dog 4/5

The Singa-Dog is a reinvention of La Cime's Boudin Dog dish. The Singapore version consists of chicken floss and chicken liver encased in a fried charcoal battered ball brushed with a punchy buah keluak sauce. Bite into the sphere for an explosion of flavours.

Beef & Tuna Tartlet 4/5

Delicately pieced together is the Beef & Tuna Tartlet. The crispy beetroot shell housed a medley of raw wagyu, akami and guacamole, garnished with julienned ginger flower and red amaranth leaves. It is a delightful tartare morsel that can be enjoyed in a bite.

Panna Cotta 4.5/5

While I am told that Singapore's kaya toast inspires the Panna Cotta dish, I could not associate the dish with it. However, this is a beautiful dish in terms of presentation and taste. Served chilled, the savoury pandan flan is stubbed with seasonal Hamaguri clams from Japan, layered with bread tuile and nanohana buds for textures, and finished with caviar for brininess.

Sea Foie Gras/ Choucroute/ Urui 4/5

Sea Foie Gras refers to the sake and cognac steamed monkfish liver (ankimo). It is served chilled with a refreshing, tangy Alsatian-style choucroute dressing similar to German sauerkraut. What excited me was a new produce I had not tried before, the young green shoots of urui. The crispy and grassy notes from the urui help to cleanse the palate after having the rich and fatty ankimo.

Prawns and Chicken Tail, Porcini Sauce 4/5

Moving on to the grill, we started with the Prawns and Chicken Tail with Porcini Sauce. We are told to have the Gambero Rosso first, followed by a piece of the fatty chicken tail. Then, lastly, have both the prawn and chicken tail together.

Chicken Heart, Mustard and Olive Sauce 4/5

I am an innard person; hence I really enjoyed the Chicken Heart grilled to a delightful tender, smartly paired with tangy whole grain mustard and olive leaf sauce.

Nodoguro, Fukinoto Miso Sauce, Grilled Turnip 4.2/5

Next is the Nodoguro (blackthroat seaperch), known for its buttery, sweet flesh in Fukinoto miso sauce. It is paired with grilled turnip, another feature of spring vegetables. It is also a timely break from the grilled items.

Abalone, Chicken Gizzard, Gyoja-Ninniku Butter 4/5

Back to the grilled items, we continued with the Abalone, served with chicken gizzards dressed in gyoja-ninniku butter. The Awabi abalone is sou vide for 12 hours to achieve a tender, yet bouncy texture, finished with caramelisation from the bincho tan.

Chicken Liver, Raisin Sauce 3.5/5

I love Chicken Liver, which is a side dish I will order whenever I have chicken rice. Hence I was looking forward to savouring the creamy chicken liver served with raisin sauce, topped with julienned oba leaf and flowers for a contrasting freshness. However, the raisin sauce is too sweet, throwing the balance off. I would prefer having the chicken liver without the sauce.

Chicken Wing, Konbu Furikake 3/5

Next is the grilled deboned Chicken Wing, lightly seasoned with furikake that allows one to appreciate the flavour of the chicken.

Lamb, Yoghurt Sauce 4.2/5

Baby lamb shoulder is used for the Lamb skewer for its tender and mild profile. Its natural flavour is accentuated by the kiss of the grill, complemented by the creamy herbed yoghurt sauce.

Chicken Skin, Spice Mix

Back to the chicken part, we had the Chicken Skin dusted with a spice mix. It is slowly grilled at a low temperature to achieve the ideal crispiness.

Wagyu Ribeye, Perigueux Sauce 4/5

To be frank, I was delighted that we have moved on from the yakitori items with the Wagyu Ribeye. The yakitori items are good, but I expected more regarding ingredients and produces for the price tag for the omakase menu. The beautiful red meat is paired with perigueux sauce, a rich French classic Madeira and truffle sauce that lifts the enjoyment.

Soumen, Warabi, Dashi 4.2/5

The last savoury dish is the Soumen in a rich dashi and chicken broth, garnished with coriander and the stalk of wild Japanese fern. The slurping goodness is elevated by adding chicken oil, adding depth and richness to the dish.

Kyoto Uji Matcha Ice Cream, Fermented Banana

Hanazen Financier

Moving to dessert, we had the Kyoto Uji Matcha Ice Cream. Combining matcha ice cream with fermented banana cream may sound weird, but surprisingly it works! Accompanying the ice cream is the Hanazen Financier. The bite-size treat closes the 16-course omakase menu with a mildly sweet finish.

While I enjoyed the food, I did not find the 16-course menu to be value for money. The price of $240 and being served chicken parts such as the chicken tail, chicken heart, chicken liver, chicken wing and chicken skin will raise some eyebrows for some customers. The restaurant tried to supplement with premium and imported ingredients/produces throughout the course, but it was insufficient to convince the paying customers.

Note: This is another invited tasting.


Hanazen by Yusuke Takada
Chijmes
30 Victoria Street
#01-21/22
Singapore 187996
Tel: +65 98202963
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Tue-Sun: 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Umami 10 @ Telok Ayer Street - Serves Japanese-European Inspired Tapas With Award-Winning Sake Pairing

Situated along Telok Ayer Street, Umami 10 offers a wide array of European-influenced Japanese tapas dishes, together with sake pairings recommended by the chef. Their menu comprises four categories – Bites, Cold Tapas, Hot Tapas and ‘Stressed’ (desserts spelt backwards).

We started with the Koh No Tsuki Karakuchi (320ml/$45, 1800ml/$157), a sharp and clean sake choice to pair with our appetisers.

Salmon Tartare 4/5

The Salmon Tartare ($26) features fresh Norweigan salmon tossed with yuzu and nama wasabi. It is a simple yet refreshing indulgence to start the meal.

Scallops Carpaccio 4.5/5

One of my favourite appetisers is the Scallops Carpaccio ($36), presented in a gorgeous layer of thinly sliced scallops, topped with a generous amount of truffle caviar, salmon roe and mango salsa. The mango salsa added a refreshing sweetness to the saltiness of the caviar and roe.

Truffle Somen with Uni & Ikura 4.2/5

Next is the Truffle Somen with Uni & Ikura ($48), artfully presented with truffle caviar and sakura ebi. A cold and refreshing dish, the somen was cooked perfectly with a prominent truffle taste that was not too overpowering, and the uni was so fresh and sweet.

Soft Shell Prawn Tempura 4.2/5

The Soft Shell Prawn Tempura ($29) uses air-flown glass prawns coated in their special seaweed-based batter. The prawns were fried to a delectable crisp texture while retaining their briny succulence.

Duck Confit 3.8/5

The Duck Confit ($32) consists of a duck leg home confit French-style which is nicely crisp on the outside. However, the meat was a tad dry. A bit more moistness and succulence would be preferred, but I liked how the addition of grapes provided a sweetness to balance its savoury flavours.

Rack of Lamb 4/5

The Rack of Lamb ($58) consists of Aussie Lamb roasted with rosemary and kalamata olive. The tenderness and juiciness of the lamb meat stood out for me. However, more seasonings could have been added to accentuate the meat's flavours.

Pick-me-up 4.5/5

We ended the meal on a sweet note by indulging in the Pick-me-up ($18), which features house-made three-liqueur tiramisu served in a chawanmushi bowl. Dive deep into the layers to uncover all the rich and creamy goodness, perfect for those who like their tiramisu with a boozy kick.

Words and photos 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.


Umami 10
163 Telok Ayer Street
Singapore 068616
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 530pm - 11pm
Sat: 530pm - 11pm
(Closed on Sun)

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

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk to destination. Journey time about 6 minutes.  [Map]