One year into its opening, Uni Gallery is owning its spot at the basement of The Plaza. A brick-and-mortar expansion by OosterBay, Uni Gallery offers possibly the largest variety of fine quality uni, alongside with sashimi and other fresh seafood. And it is not just about sourcing the finest across different continents and putting onto your table as it is, much thought and consideration are given to the pairing of uni with other ingredients that are equally conspicuous on a plate. And by that, I refer to their latest Uni, Milt & Roe collection - featuring Polanco Caviar, Cod Milt and Monkfish Liver, a special menu to celebrate its first anniversary.
Le Tetsuya 4/5
Other than sourcing from continents like Japan, Los Angeles’ Santa Barbara and the cold waters of British Columbia in Canada, Uni Gallery is also working closely with Australian suppliers for high quality uni. Apparently Australia uni is not commonly served in Singapore yet but their firm texture, appealing color coupled with pleasing flavours might change that in time to come.
Le Tetsuya 4/5
Pairing Australian Uni with Hokkaido crabmeat, Le Tetsuya ($38) has everything to love within the glass. The flavour profile of the Australian Uni is similar to Bafun but it is firmer, which makes it even more comparable with the exceptionally sweet crabmeat. The occasional pop of savouriness by the caviar heightens the flavours of the dish.
Uni & Caviar on Shirako (fish milt) 3/5
Resting elegantly on what looked like a piece of coral, the aesthetic of Uni & Caviar on Shirako ($40) captivated me. The thought of eating milt is pretty daunting but this specimen made the experience a lot less so. Slightly torched, the charred edges gave the milt more texture and bite, to the otherwise rather creamy mouthfill. As the Bafun uni shares similar texture profile, I might enjoy it more should the milt be seared more, akin to fish roe. The addition of the Polanco Caviar is not just about topping the premium factor but its bursts of flavour provides the seasoning for this dish.
Uni & Caviar on Foie Gras 3.5/5
Uni & Caviar on Foie Gras ($38), I reckon will be quite a hit among those who adore foie gras. Given the rich texture of the foie gras, the firmness of the Australian Uni works to its advantage in this dish. The combination of these three ingredients might come across quite assertive but the red wine sauce, which draped so subtly over them, lent a sharp, tart sweetness bringing the components together in harmony.
2-Type Premium Uni Chirashi 4/5
If all above are too exotic for you, there is always the 2-Type Premium Uni Chirashi ($59 dinner/ $49 lunch) for your occasional indulgence. The crunchy fried Japanese anchovies is a brilliant touch for its umami flavour that it releases on every bite.
Uni Tokusen Sashimi 2 pax
As a premium online seafood grocer, the sashimi here is undoubtedly fresh. Other than Uni, we were quite lucky to sample some of them in Uni Tokusen Sashimi 2 pax ($74), showcasing Chef's choice of 7 types sashimi including 1 Uni sashimi, Salmon, Mekajiki, Hotate, Shima Aji, Magura, Tai & Shiro Uni. Shiro Uni is relatively paler than Bafun and some customers also prefer its milder flavour.
Wagyu Don 3.5/5
To balance your Uni feast, the Wagyu Don ($20) is a good option to warm your belly. The fattiness and flavours of the meat, accentuated by its sauce was indeed quite welcoming after all the 'cold' food.
The Uni, Milt & Roe collection was quite an eye-opener for me. I applauded the Chef for the delicate treatment on the Uni. To combine multiple peculiar and premium ingredients and give each of them an equal amount of space to shine through, is a tricky task. Uni-centric Omakase dinner sets are available too, and you will be taken to their new private rooms for a more exclusive dining experience. Expect elements of surprise and twists, with choice of Sashimi Omakase ($118), Uni Omakase ($148) and Chef’s Omakase ($188). The private rooms are also available during lunch time with the purchase of the Executive Bento Sets available from $38 per pax.
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.
UNI Gallery by OosterBay
7500A Beach Road
Tel: +65 98388209
Nearest MRT: Nicoll Highway (CC Line)
Daily: 1130am - 230pm, 6pm - 10pm
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]