I got to know Chef Angus Chow when he was the Head Chef of Boruto. After bagging the Chef of the Year award at the 18th Word Gourmet Summit Awards of Excellence in 2018, Chef Angus Chow embarked on a new venture to open his own restaurant, Gake at Carpenter Street, offering contemporary Japanese cuisine.
Seasonal Otoshi 3.5/5
We had the new $88 omakase menu which started with Seasonal Otoshi. Like an amuse-bouche, the Japanese nibble comes in the form of a Smoke Quail Egg with Caviar and Potato Mille-fuille with Truffle Rugout. I preferred the potato mille-fuille as there are more textures at play.
Sashimi Mori 3 Kinds 4/5
Next, we have Sashimi Mori 3 Kinds. From the day's fresh selection, we have the sea brim, bluefin tuna and hamachi.
Kulhbarra Barramundi 4/5
From the local farm is the Kulhbarra Barramundi. The fish is grilled to a nice char on the exterior while the meat remains moist. It is paired with butter ponzu and orange marmalade sauce, which complemented the fish excellently.
USDA Beef Hayashi 4/5
Hidden under the espuma of potato and seasonal vegetables is the USDA Beef Hayashi. The beef must have been cooked for hours, with melted in the mouth texture that is packed with lovely flavour.
Uni & Ikura Donburi 4.2/5
Asari Miso 3/5
The highlight of the omakase dinner probably lies in the Uni & Ikura Donburi. The sushi rice uses 6 different kinds of grain and crowned with bafun uni, caviar and ajtisuke ikura, A luxurious bowl of sushi rice indeed. A bowl of Asari Miso is also served which comes with plump and juicy clams in a miso bonito broth.
Dessert of the day 3.5/5
Wrapping up the omakase meal is the Spong Cake drenched in a chocolate cream cheese sauce and gula melaka. A decent dessert of the day to wrap up the meal on a sweet note. However, I was craving for something for Japanese instead.
Charcoal Chicken Karaage 4.2/5
Beside offering omakase on the menu, Gake also has an ala carte menu with some signature items. One of them is the Charcoal Chicken Karaage ($12.80). The juicy morsels of spiced chicken are coated in their famous charcoal-infused batter, served with a side of tobiko mayonnaise. They are crispy on the outside, tender and juicy on the inside.
Truffle Hiyashi Somen 4/5
A crowd favourite is the Truffle Hiyashi Somen (With Uni $38.80, Without Uni $18.80). The cold rice noodles are drenched in an addictive creamy truffle emulsion. It is then topped with sakura ebi, Avruga caviar, tobiko and shaved truffle. We opted for the uni, which gives it an unami finishing on top of all the complex but robust flavours.
I find that the new omakase menu at $88 for seven courses is really value for money. Of course, you won't get the traditional Japanese cuisine which is focused on showcasing the freshness of the seafood and seasonal ingredients. Over at Gake, European cooking techniques and local flavours are infused into Japanese cuisine.
Note: This is an invited tasting.
36 Carpenter Street
Tel: +65 67813603
Nearest MRT: Clarke Quay (NE Line)
Mon-Fri: 1130am - 230pm - 11pm
Sat: 6pm - 12midnight
(Closed on Sun)
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Walk to Carpenter Street. Walk to destination. Journey time about 5 minutes. [Map]