Honō 焱 Omakase @ International Plaza - Most Theatrical Omakase Experience in Singapore

Honō 焱 Omakase is arguably one of the most theatrical omakase experiences in Singapore now. Built around the concept of the “Magic of Fire,” guests are invited on a multi-sensory dining journey where flames, smoke, and Japanese culinary techniques create a visually captivating performance alongside each dish.

This presentation style may not appeal to purists who prefer a more traditional, understated omakase experience. Still, it offers a novel and exciting approach for diners who enjoy that touch of theatrics and dramatic presentation with their meal.

For lunch, Honō 焱 Omakase offers two menus priced at $138 and $168. Dinner features more elaborate experiences and premium ingredients, with the $238 Supreme Omakase and the $268 Ultimate Omakase.

Chawanmushi 4.2/5

In some restaurants, guests may be given a shot of dashi to start. Here, we were served a bowl of Chawanmushi with foie gras, Ikura, and mushrooms as a warm introduction to the evening.

Appetiser 4/5

The appetiser plate arrived shrouded in wispy plumes of mystery, created with the use of dry ice. It featured three small bites: baby eel, prawn tempura, and yuba topped with uni and caviar. Decorative popcorn was scattered across the plate, which turned out to be edible as well, adding a playful touch to the dish.

Baby Abalone

This Baby Abalone dish arrived covered by a paper cone, and we were given a match to light it. As the cone burned away, complete with a sprinkle of gold dust for added flair, it revealed a bowl of stewed baby abalone with pumpkin, mushrooms, and broccoli. The chef then ladled over a tasty, savoury sauce. Drama aside, it was a hearty and satisfying dish that I enjoyed very much.

Sashimi 4/5

The sashimi course was presented in a wooden box filled with billowing smoke. When the lid was lifted, it revealed an assortment of fresh cuts: Amberjack, Seabream, and premium fatty Tuna Belly, all topped with gold dust for good measure.

Tempura 4/5

The tempura course was one of my favourites, featuring deep-fried Amberjack accompanied by shiso leaf tempura, pumpkin purée, green pepper, and garlic chips. Happily, the fish was perfectly fried, crisp on the outside while remaining moist and flaky inside.

Sushi 4.2/5

What followed was a curated series of sushi courses: the delicate Kinmedai with Kombu, the tender Sea Robin, brightened with a hint of yuzu; warm, fatty Aburi Engawa topped with nutty mullet roe; and Botan Ebi paired with rich foie gras.

Uni 4.5/5

For the next course, be ready to use your hands: the chef gently places Uni on the back of your palm, then blows a shimmering, delicate bubble over it, turning the bite into a fleeting balancing act.

Chutoro 4.5/5

The next presentation gave us some edible jewellery: the chef presented each of us with a ceramic ring, placed a decadent Chutoro sushi topped with caviar on the flat top, and finished with a generous sprinkle of gold dust. A proposal we were happy to accept (and eat).

Wagyu Truffle Somen 4.2/5

The Wagyu Truffle Somen was also presented with a cloud of dry ice and smoke. It was a delight, with silky somen strands paired with tender, melt-in-your-mouth wagyu, a classic flavour combination that I love.

Clam Soup 4.2/5

To finish, the Hamaguri Clam with clear soup was simple yet satisfying. The clam was large and tender, and its natural brininess enriched the light, flavourful broth.

Dessert was presented on an elevated platform, with a carbon ring below ignited to create a magical, sparkling effect. We enjoyed a Monaka with Goma Ice Cream, along with premium Melon and White Strawberries. The combination was very pleasing. My tip is to eat the fruits first, to fully appreciate their sweetness before enjoying the ice cream.

Overall, this was a fun and interactive omakase experience, and the food was enjoyable. The theatrical elements added a lot of visual flair and creativity, though at times they shifted focus from the flavours themselves. Skill and care were evident in each dish, but the many details, such as spraying gold dust, pumping smoke, and lighting fires, kept the chefs quite busy, which, in a way, distracted them from the focus on the chef’s craft and the quality of the ingredients.

Perhaps it reflects the need to maximise every aspect of a dining experience, from flavour to presentation and entertainment, all at once. In Singapore’s highly competitive dining landscape, such theatrics may well be necessary to stand out. In any case, it made for a lively and engaging meal and would make for a nice special occasion celebration.


Hono Omakase
International Plaza
10 Anson Road
#01-50A
Singapore 079903
Tel: +65 9822 1722
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Nearest MRT: Tanjong Pagar (EW Line)

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

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]

Bukit Ho Swee Charcoal Curry Fish Head (河水山咖喱鱼头) @ Bukit Batok East Ave 4 - A Great-Grandson’s Tribute to Traditional Flavours

I first came across Bukit Ho Swee Charcoal Curry Fish Head when they made waves with their opening in Yishun. Recently, I discovered they have expanded with a second outlet in Bukit Batok. Since it is much closer to where I stay, I made a point of heading down to check it out. The name might pique your curiosity as to why "Bukit Ho Swee" when the stalls are located in Yishun and Bukit Batok? From what I gathered in an interview with the owner, the name is a heartfelt tribute to his great-grandmother, who used to live in Bukit Ho Swee. He adopted her original recipe to ensure her culinary legacy lives on through their signature curry.

What really aroused my interest in visiting is their preparation method. Unlike many places that steam the fish head separately before adding it to the gravy, this stall cooks the fish head fresh in the claypot over a charcoal fire, together with the curry. This allows the essence of the fish to meld perfectly with the spices and retain the fish's moisture, promising a deeper flavour.

Curry Fish Head 4.5/5

The Curry Fish Head ($32) arrived piping hot, doused in a thick, creamy, and incredibly fragrant gravy that leans towards a robust Nyonya style. Sitting atop the fish is a generous, huge piece of deep-fried beancurd skin, which soaks up the curry beautifully. I noticed quite a few diners even ordering extra portions of these crispy sheets. They use red snapper for the dish; although it is half a fish head, the size is impressively large. The claypot is also brimming with a variety of ingredients, including cabbage, brinjal, lady's fingers, and long beans, making it a very substantial meal.

Fried French Bean & Dried Shrimps 4.2/5

The Fried French Bean & Dried Shrimps ($12) was another highlight. The beans were cooked to a delightful crunch, perfectly complemented by the dried shrimps, which imparted a deep, aromatic umami finish to the dish.

Garlic Pork 3.5/5

The Garlic Pork ($14) reminded me somewhat of Nan Ru Rou (Fermented Beancurd Pork), but it features a tempura-like, crispy coating that adds an extra layer of textural enjoyment. While the crunch was satisfying, I found the garlic flavour to be quite subtle. I felt it would have benefited from a mayonnaise dipping sauce to cut through the richness; without it, the dish felt a little heavy after a few pieces.

Overall, the journey to Bukit Batok was well worth it for that charcoal-fired curry. The depth of flavour in the gravy alone is enough to warrant a return visit.


Bukit Ho Swee Charcoal Curry Fish Head
Blk 272 Bukit Batok East Ave 4
Singapore 650272
Tel: +65 85952722
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Nearest MRT: Bukit Batok (NS Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Bukit Batok MRT station. Take Exit A or B. Walk to Bukit Batok Bus Interchange (Stop ID 43009). Take bus number 177. Alight 2 stops later. Cross the road. Walk to the destination. Journey time is about 10 minutes. [Map]

2) Alight at Bukit Batok MRT station. Take Exit A or B. Walk to Bukit Batok Bus Interchange (Stop ID 43009). Take bus number 61, 77, 106, 852, 990. Alight 2 stops later. Walk to the destination. Journey time is about 10 minutes. [Map]