Nami Restaurant and Bar @ Shangri La Hotel Singapore - The Art Of Japanese Dining With A View

With the recent refurbishment of the tower wing at Shangri La Hotel Singapore, the property has also undergone a change in its F&B establishments with the introduction of the all new Nami Restaurant and Bar on level 24 helmed by Chef Shigeo Akiba who has 30 years of culinary experience under his belt.

Assorted Three Types Seasonal Delicacies 3.8/5

We had the Omakase ($190) starting with the Appertiser - Assorted Three Types of Seasonal Delicacies. From left to right, we have crab with crab roe sauce, clam with ponzu sauce and lastly oyster with sesame oil. My favourite is the crab for its sweetness and the used of the of the bitter sweet crab roe sauce lifting the whole enjoyment.

Pike Conger and Sea Uchin in Dashi Soup 4/5

For the next course, I had the Pike Conger and Sea Uchin in Dashi Soup. The dashi broth was packed with richness.The ball shaped ingredient in the soup, is actually pike conger (a type of eel) rolled up with sea urchin into a ball. Another interesting ingredient is the water shield which has a slimy coat around a crunchy stem like interior.

Sashimi 4.5/5

Accordingly to the staff, the fresh supply of fish at Nami is air flown from Japan Tsukiji fish market 4 times a week. On my plate was a selection of premium Sashimi which consists of mackerel, otoro, ebi, sea bream, snapper and squid with Himalayan salt and freshly grated wasabi.

Miso Penshell Clam with Sea Urchin and Salmon Roe 3.5/5

Moving on to the grill, I was served the Miso Penshell Clam with Sea Urchin and Salmon Roe. I am not complaining about the amount of sea urchin I am getting but I think the execution, especially the sweet creamy sauce was too rich for me to fully appreciate the clam.

Neginma-nabe 4.2/5

Next I had the Neginma-nabe with the tuna head and leek simmered in a soy sauce base hot pot. The tuna head is chunky and meaty, soaking up the flavours of the broth. Best to have it together with a bowl of rice.

Japanese Sage Wagyu A4 Sirloin with Truffle on Rice 4.8/5

Last but not least is the Japanese Sage Wagyu A4 Sirloin with Truffle on Rice. It also comes with pickles and red miso soup. The melted in the mouth sage beef perfumed by the truffle was simply heavenly. This is crowned by the topping of sea urchin for an unami finish.

Dessert 4.5/5

Wrapping up the omakase dinner is the dessert platter what comes with a Cream Cheese Daifuku Mochi and Seasonal Japanese fruits. I perfect ending to a memorable dining experience at the newly opened Nami Restaurant and Bar.

Note: This is an invited tasting.


Nami
Shangri La Singapore Hotel
Level 24
22 Orange Grove Road
Singapore 258350
Tel: +65 62134398
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Website
Nearest MRT: Orchard (NS Line)

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

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes. [Map]

Tono Cevicheria @ Duo Galleria - The First Ever Peruvian Cevicheria In Singapore

The first ever Peruvian Cevicheria, Tono Cevicheria has landed on our shore at Duo Galleria. The restaurant is the brainchild of Peruvian Chef Daniel Chavez, co-owner and chef of OLA Cocina del Mar at MBFC. The kitchen at Tono Cevicheria is headed by Executive Chef Mario Malvaez with a dynamic team of Lima-trained Latin American chefs.

Clasico Ceviche 4.5/5

Using line caught fish from New Zealand is the Clasico Ceviche ($25) which is a classic ceviche that can be found in any household and cevicheria in Peru. In the plate, you can find fresh fish meat, thinly sliced onion, white tiger's milk, lettuce, coriander, chilli and lime juice. They are many flavours at play but they all come together as a beautiful dish.

Nikkei Ceviche 4.2/5

The Nikkei Ceviche ($24) is Japanese influenced using a concoction of dashi, mirin, soy and chilli to pair with the raw yellowfin tuna. It comes with purple potato chips and avocado puree. I thought the soy is a bit overpowering. I still prefer the clasico ceviche for its sharp flavours.

Avocado 3.8/5

Avocado ($24) is a vegetarian dish on the menu. It consists of avocado, mushrooms, lime vinaigrette, heart of palm, blue corn and sweet potato chips. An enjoyable dish packed with different textures.

Solterito 4/5

I thought Peruvian cuisine is all about raw fish until I had the Solterito ($24) which consists of crispy white fish, fava beans, canchitas and feta cheese resting on a bed of potato mash. The potato mash has a tangy zest to it which is very appetizing.

Jalea 3.5/5

The Jalea ($32) is basically a fried seafood basket. In the basket, there are crispy calamari, fish, prawn and octopus. Besides the seafood, there are other items such us tapioca chips, salsa criollo and smoked chilli mayo.

Chicharron 4.2/5

Another fried item we tried is the crispy pork belly, Chicharron ($28). The pork is dressed in a smoky chilli and amarillo sauce. The combination of the cheesy sauce surprisingly works wonderfully with the crispy pork belly.

Huaita 3.5/5

The Huaita ($32) is a slow roasted pork dish with bean stew, dressed in mint and coriander sauce. It is also topped with some quinoa. The pork is cooked to a nice fork tender but the flavours did not have that wow factor that will make me jump up from my chair.

Aguadito 4.8/5

Cooked in a housemade fish stock with onions, garlic, oregano, tomatoes, white wine, lager, cumin and pumpkin is the Aguadito ($28). The comforting bowl of soup with long grain rice, crispy fish, chicken, pumpkin and canchita was the highlight for me. The dish has great depth in it, with the different flavours working harmoniously as one.

Lomo Saltado 4.2/5

The Lomo Saltado ($40) is a traditional stir-fried beef dish with tomatoes, onions, coriander and crispy potatoes. This is definitely Chinese influenced with the used of light and dark soy too. Best to go with a bowl of rice.

Combinado 3/5

Moving to the dessert, we tried the Combinado ($12). It is actually vanilla rice pudding and purple corn mazamorra, topped with grapes and apple cubes. A rather interesting dish which felt like having oatmeal for breakfast.

Alfajores 4/5

If I have a choice, I would have the Alfajores ($12) for dessert. The Dulce de Leche filling and mango mousse is sandwiched with butter cookies and dusted with icing sugar. A delightful sweet and sour combination to wrap up your the dinner.

Note: This is an invited tasting.


Tono Cevicheria
Duo Galleria
7 Fraser Street
#01-49/50
Singapore 189536
Tel: +65 67027320
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Website
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 10pm
Sat: 6pm - 10pm
(Closed on Sun)

Direction:
1) Alight at Bugis MRT station. Take Exit E or F. Walk to destination. Journey time about 5 minutes. [Map]