Celebrate Chinese New Year with a different at Akira Back at JW Marriott Singapore South Beach. For this Chinese New Year, Akira Back has taken a modern approach on the Yu Sheng with a Japanese-Korean touch.
AB Yu Sheng 4.5/5
The AB Yu Sheng at Akira Back turned out to be my favourite yu sheng for the year. The AB Yu Sheng comprises of many Japanese ingredients such as seaweed, yellow picked daikon, shredded fennel and yam. The different textural enjoyment is liven up by the ume plum dressing.
Tuna and Mushroom Pizza 4/5
The Tuna and Mushroom Pizza is probably the thinnest pizza I have eaten. Forming the base is actually a tortilla instead of flatbread. Hence you get a thin and crispiness pizza topped with tuna and mushroom. with umami aioli, micro shiso and truffle oil.
AB Wagyu Tacos 4.2/5
A delightful light bite is the AB Wagyu Tacos with spicy tomato. Interestingly, the usual tortilla shell of a taco is replaced with yam shell. It is like having cracker filled with wagyu stuffing.
Hokkaido Scallop 4.5/5
Love how the chef elevates the appreciation of the sweet Hokkaido Scallop by pairing it with kiwi and truffle yuzu. The combination not only pep up the sweetness of the scallop but the whole dimension of the dish.
White Fish Carpaccio 4.5/5
The White Fish Carpaccio swimming in a shallow pool of Nanbazu sauce and topped with jalapeno demonstrates the culinary influences of Chef Akira. The tangy Japanese vinegar provides the zest while the jalapeno gives it a little heat and crunch. A clean and refreshing dish.
Hamachi Kama 4/5
The Hamachi Kama is baked to a golden brown colour, giving it a nice crispiness on the exterior while the interior remains succulent. It is accompanied with mesclun mix dressing in a ginger balsamic sauce.
Barley Risotto 4.5/5
Interesting there are more requests for vegetarian dishes. With that demand, Akira Back has introduced a few new vegetarian dishes on the menu. One of them is the Barley Risotto. It comes with al dente barley covered in a pool of edamame pea foam, paired with eringi scallop. The barley gives the dish a health and enjoyable textural bite. Even the scallop made from eringi mushroom tasted almost like the real thing.
Sushi & Maki Platter 4.2/5
I needed a second look before noticing that the Sushi & Maki Platter is actually made from a variety of vegetable such as eggplant, cucumber, capsicum, mushroom, avocado, zucchini and brussel sprouts, using Hokkaido Nanatsuboshi rice. Who say vegetarian cannot enjoy Japanese cuisine now?
Chirashi Donburi 4.5/5
Most Chirashi Donburi uses with white Japanese rice but for a healthier option, furikake brown rice is used here. Topped with an assortment of fish, this is a pretty and healthy rice bowl.
AB Egg 4.5/5
Moving to the dessert, we tried the AB Egg which comes in a bird nest. The egg is actually edible and it comprises of vanilla foam, mango passion sphere and jujube ice cream. Break the egg and have a bit of everything together for a harmony of flavours and textures.
In conjunction with the Chinese New Year, Akira Back has introduced some traditional Chinese New Year snack with a modern take such as the pineapple tart and egg roll. The star is the Mandarin, a orange sphere which is made of pineapple compote, caramel sponge and tropical cream. A very tropical and festive dessert indeed.
This is my first time visiting Akira Back and I am really impressed with the modern take of Japanese cuisine. The idea of having vegetarian items on the menu is definitely commendable.
Note: This is an invited tasting.
JW Marriott Singapore South Beach
30 Beach Road
Tel: +65 68181914
Nearest MRT: Esplanade (CC Line)
Daily: 12pm - 3pm, 6pm - 1030pm
1) Alight at Esplanade MRT station. Take Exit F. Walk to destination. Journey time about 3 minutes. [Map]