Yu Cun Curry Fish Head (渔村砂煲咖喱鱼头) @ Sultan Gate - Enticing Lunar New Year Menu Alongside Its Signature Curry Fish Head

After nearly a decade since my first visit to Yu Cun Curry Fish Head's (渔村砂煲咖喱鱼头) inaugural outlet at Upper Paya Lebar in 2015, I decided to explore its second outlet at Sultan Gate. With Chinese New Year just around the corner, Yu Cun has rolled out an enticing festive menu alongside its signature dishes that continue to attract fans. Here's a detailed look at my dining experience.

Yu Cun Prosperity Yu Sheng 3/5

No Chinese New Year celebration is complete without tossing Yu Sheng for abundance and prosperity. Yu Cun's Prosperity Yu Sheng ($55++) is a vibrant dish, but compared to other Yu Sheng offerings in the market, it lacked a wow factor in terms of taste and textural interplay. While the flavours are enjoyable, I found them more ordinary than memorable.

Braised Chicken Soup with Creamy Red Lotus 4.2/5

The Braised Chicken Soup with Creamy Red Lotus ($78++) is a comforting, hearty dish packed with rich flavours, perfect for rainy, chilly weather. The broth, brimming with chicken, red lotus, and white fungus, showcases depth and warmth, making it a standout in their menu.

Prosperity Eight Treasure Duck 4.5/5

The Prosperity Eight Treasure Duck ($98++) is a delightful surprise and an absolute highlight of the meal. The tender, well-braised duck is stuffed with fragrant glutinous rice, creating a perfect harmony of textures and flavours. This dish exudes festive indulgence and is a must-try for anyone looking for something special on the menu.

Pen Cai 4.2/5

The Pen Cai ($298++) is a decadent celebration pot filled with premium ingredients such as 10-head abalone, prawns, fish maw, dried scallops, sea cucumber, roasted meats, and vegetables like cabbage and broccoli. The generous portions and luxurious ingredients make it a festive centrepiece. As an added bonus, you can enjoy a 15% discount on the Pen Cai with any purchase of Yu Cun's CNY package.

Steamed Red Grouper in Golden Broth 3.8/5

Fish is an auspicious symbol of abundance during Chinese New Year, and Yu Cun's Steamed Red Grouper in Golden Broth ($118++) is well-executed. The delicate grouper fillets, sandwiched with ham and carrot, are tender and flavorful. While the ham adds richness, the overall dish is satisfying but not groundbreaking.

Bonito Flake Pork Ribs 4/5

The Bonito Flake Pork Ribs ($78++) are fork-tender and marinated in a luscious, sweet sauce. While the addition of bonito flakes adds visual appeal, they don't significantly elevate the flavour profile. That said, the ribs themselves are delicious and worth trying.

Lobster Combinations 3.8/5

The Lobster Combinations ($218++) offers lobster cooked in two styles. The first is deep-fried lobster meat in a sweet orange sauce, while the second is paired with a tangy, spicy Thai-style salad. While the contrasting flavours are enjoyable, the dish felt slightly predictable and lacked the wow factor compared to other seafood options on the menu.

Claypot Curry Fish Head 4.8/5

The star of the show is undoubtedly Yu Cun's Claypot Curry Fish Head. Revisiting this signature dish after almost a decade, I was pleasantly surprised by the improvement in flavour. The curry is now richer, creamier, and more lemak than I remembered. The dish is loaded with fresh vegetables like long beans, lady's fingers, and tau kee, making it a hearty and satisfying offering. It's clear that Yu Cun has refined its recipe over the years, and this dish alone is worth the visit.

Yu Cun Curry Fish Head continues to be a go-to spot for hearty, comforting Chinese cuisine, especially during the festive season. While some dishes on the CNY menu could use a touch more creativity, signature items like the Claypot Curry Fish Head and Prosperity Eight Treasure Duck shine brightly. Whether planning a celebratory feast with family or revisiting old favourites, Yu Cun's offerings will surely make your meal memorable.

Note: This is an invited tasting.


Yu Cun Curry Fish Head (渔村砂煲咖喱鱼头)
29/31 Sultan Gate
Singapore 198477
Tel: +65 6038 0391
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 9pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to the end. Walk along Beach Road towards Sultan Gate road. Turn right onto Sultan Gate road. Walk to destination. Journey time about 6 minutes. [Map]

Butcher's Block @ Raffles Hotel Singapore - The All New Summer IMUA Tasting Menu

Housed in the magnificent heritage Raffles Singapore Hotel, Butcher's Block is a refined culinary destination that showcases contemporary wood-fired cooking. The restaurant features a custom-built wood-fired oven and grill to bring out the rich flavours of meat, seafood, and vegetables in their full glory. Butcher's Block emphasises a whole-animal, zero-waste philosophy and processes every part of the animal in-house.

With Chef Jordan Keao at the helm, this summer's IMUA Tasting Menu is a culinary tribute to his homeland, Hawai'i. Come savour an enticing array of dishes inspired by the tropical beauty and nostalgic flavours of his native island. The summer IMUA tasting menu is offered from 1 August till the end of October 2024 for both lunch (S$168++ for five courses) and dinner (S$218++ for six courses).

Brioche Bread 3.8/5

While waiting for dinner, we had a serving of their Brioche Bread. It is not as pillowy soft as other brioches I've had recently, but it is still pretty nice. The butter is excellent and has both furikake and kombu seasoning.

Wagyu Beef Pipikaula 4.5/5

Opening the IMUA tasting menu is a line-up of four tantalising, refined bite-sized creations. Firstly, the Wagyu Beef Pipikaula honours the tradition of Hawai'ian beef jerky made by local cowboys. The Butcher's Block version uses Blackmore Farm's Wagyu rump, marinated in a house-blend garlic shoyu and aged up to two months. The beef is served on beef fat rice with a topping of yuzu kosho aioli. It's such a flavour bomb!

Ahi Tuna Poké 4.8/5

The second creation is the Ahi Tuna Poké, featuring Butcher's Block's signature Smoked Sashimi Poké. This is traditionally enjoyed by fishermen who seasoned their fresh catches with sea salt, seaweed, and crushed candlenuts. The Butcher's Block version is elevated with cold-smoked tuna belly and a roasted kukui candlenut relish. It's elegantly presented on a garlic chive tuile, accompanied by caviar, ponzu gel, Japanese ogo seaweed, and allium flowers.

Butcher’s Block Farm Sorrel Pancake 4.5/5

Thirdly, the Butcher's Block Farm Sorrel Pancake reflects Hawai'i's diverse cultural influences and takes inspiration from the Korean jeon pancake. It is topped with raw Japanese amaebi and a house-made aioli made from their shells, creating an exceptionally sweet and creamy mouthfeel which is utterly delicious.

Western Plains Lap Cheong 4.2/5

The fourth bite- the Western Plains Lap Cheong embraces the restaurant's whole-animal butchery approach. Minced pork leg and shoulder are marinated with Chinese seasonings, encased, dry-aged for up to four weeks, and then cold-smoked. The sausage slices are dressed in Chinese rice wine vinegar and served atop pork chicharrón, garnished with herbs from the Butcher's Block farm. I'm not usually a fan of Lap Cheong, but my dining companions who like Lap Cheong found this to be their favourite of the four snacks.

Lomi Lomi 4.2/5

Next, we are served the Lomi Lomi, a cold dish that captivates with its visually striking, smoky presentation. The dish features smoked paprika pink trout, which imparts a delicate smokiness and vibrant colour. Accompanying the trout is a refreshing tomato water sorbet, which provides a burst of coolness. There are also charred pearl onion petals and piccolo tomato umeboshi, which introduces an additional layer of brightness.

Huli Huli Dry-aged Duck 4.2/5

The Huli Huli Dry-aged Duck is a signature dish inspired by the beloved Hawai'ian grilled chicken glazed with a sweet sauce. The duck is meticulously dry-aged for a week, enhancing its depth of flavour before being prepared in several distinct ways to highlight its versatility. The breast is further dry-aged, slow-cooked, and glazed with a caramelised shoyu reduction; the leg is confit, and the deboned wing is stuffed with black beans, shallots, and ginger. The dish is further elevated by a rich duck jus made from roasted bones, which adds a deep, savoury note. Accompanying elements are burnt eggplant puree, pickled red beets, charred beet leaves, fried frisée, and grilled garlic. My favourite part of this dish was the confit leg, which was the most tender.

Grilled Seabass 4.5/5

This Grilled Seabass highlights the delicate flavours of farmed seabass from Corsica, which is aged for four days to enhance its richness before being expertly grilled. The seabass is served over a bed of sushi rice and artfully complemented by ribbons of fresh summer squash, yellow corn curry and grilled sweet potato leaves. Adding a touch of the sea, crisp samphire seaweed brings a briny, crunchy contrast. Each component is thoughtfully prepared to enhance the overall experience, creating a well-rounded, tasty dish.

Blackmore Farm Wagyu Beef Trio 4.2/5

Moving on to the final main plate of the evening, the Blackmore Farm Wagyu Beef Trio presents a showcase of premium Wagyu cuts, each meticulously prepared to highlight its exceptional quality. This dish features a carefully curated selection of Wagyu cuts, each treated with a different cooking technique to bring out its unique flavours and textures. The preparation includes grilling, which imparts a charred, smoky flavour; smoking, which adds a deep, complex aroma; and ambient heat cooking, which ensures tenderness and rich, unadulterated beef flavour. The Wagyu beef trio is served with an array of complementary accompaniments such as grilled oyster mushrooms, vibrant mustard frills and a creamy potato puree. To add a touch of tangy contrast, house-fermented raspberries are included.

Rosella & Pink Guava Shaved Ice 3/5

The Rosella & Pink Guava Shaved Ice is presented in a fluffy kakigori style for dessert. The base of this treat is shaved from a block of ice that has been frozen with a blend of dried rosella flower 'tea' and pink guava puree. It is finished with a drizzle of condensed milk and is dusted with 'Li Hing Mui' dried plum powder. I was not such a fan of this dessert as I found it repetitive in taste and texture after a few spoonfuls.

Petit Fours

Last but not least, we had petit fours, which consisted of a chocolate bonbon, a sweet jelly and a financier. A nice sweet end to dinner!

Butcher's Block is also well-known for its excellent wine programme, with very knowledgeable and experienced sommeliers and an extensive wine list of nearly 300 labels, including rare and limited-edition selections. Elevate your dinner experience with a tailored wine pairing option, which comes at S$118++ for five glasses and S$138++ for six glasses.

Discerning guests will be pleased to know that Butcher's Block has been inducted into the exclusive Dom Pérignon society. For ultimate luxury, the Dom Pérignon Experience (S$408++) comes with 2 curated glasses of Dom Pérignon alongside 3 glasses of handpicked premium wines orchestrated for pure indulgence. Dom Pérignon is also available by the glass at S$98++.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Butcher's Block
Raffles Hotel Singapore
Raffles Arcade
328 North Bridge Road
#02-02
Singapore 188719
Tel: +65 6337 1886
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Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Lunch (Thu-Sun): 12pm - 230pm
Dinner (Wed-Sun): 6pm - 945pm
(Closed on Mon and Tue)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Walk to Beach Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Akira Back @ JW Marriott Singapore South Beach - Akira Back Brunch Club: A Newly Introduced Social Affair of Flowing Brunch on Saturdays

Akira Back at JW Marriott Singapore South Beach has introduced its very own Akira Back Brunch Club, reimagining the traditional Sunday brunch experience and offering it exclusively on Saturdays. The menu reflects Chef Akira Back's heritage, blending modern Japanese cuisine with a Korean flair.

Tuna & Mushroom Pizza 3/5

Wagyu Taco 3/5

Starters are all about the crunch. We began with Tuna & Mushroom Pizza and Wagyu Taco, both featuring a crunch element — a crisp and thin pizza base and a crunchy taco, respectively. The pizza was elegant, topped with paper-thin slices of tuna and mushrooms over the equally thin base, although I found the truffle aroma to be a tad overpowering. The wagyu taco whetted our appetites with its unctuous mouthfeel.

Japanese Oysters 4.5/5

Next, we enjoyed Fresh Harvest, showcasing Japanese Oysters accompanied by various condiments. I highly recommend trying the fresh oyster with yuzu, which lent an extra zing to the oceany taste.

Sashimi and Nigiri 4/5

Following this was free-flow Sashimi and Nigiri, laid out in a stunning presentation that was a feast for the eyes. The selection included Salmon, Akami, Spanish Mackerel, Seabream, and two types of Maki Rolls. I was pleasantly surprised by how flavourful the Akami was, given that it is a lean meat. The Red Dragon maki and Spicy Garden maki spiced up the course with spice and heat, with the latter reminiscent of gimbap sans the sesame seaweed.

Mung Bean Pancake with AB Kimchi Salad.3.5/5

From the Korean Heritage section, we had a Mung Bean Pancake with AB Kimchi Salad. Including such a traditional dish was delightful, as I rarely experienced such a homely dish. However, I wonder if it could be less greasy. The accompanying salad was a star on its own — fresh and crisp, aromatic with sesame oil and kimchi sauce.

Kanpachi Kama 4/5

The Hot Collection is also free-flowing and was a highlight of the menu. The Kanpachi Kama was perfectly grilled, retaining its moisture and tender flesh. The accompanying yuzu puree accentuated its naturally sweet flavour.

Beef Toban 4.8/5

The Beef Toban came sizzling hot, and the aroma of the caramelising sauce was simply divine. The sauce was umami with a bit of tang, sweetened with caramelised onions. The mushrooms and beef dressed in the sauce delivered the utmost satisfaction.

Rock Shrimp Tempura 4.8/5

Rock Shrimp Tempura was a bowl of battered rock shrimp chunks topped with a slightly sweet, creamy, tangy sauce. The batter wasn't exactly tempura-style, but it was thin and delectable, with a chewy texture that gave a textural contrast to the firm and slightly crunchy texture of the rock shrimp.

Dessert 4/5

Dessert was an artful experience featuring the AB Cigar, Glossy Apple-Y, and aromatic Hojicha Ice Cream.

Akira Back Brunch Club is available every Saturday, from 12pm at $98.00++ per person.

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.


Akira Back
JW Marriott Singapore South Beach
30 Beach Road
Level B1M
Singapore 189763
Tel: +65 68181914
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Nearest MRT: Esplanade (CC Line)

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

Direction: 1) Alight at Esplanade MRT station. Take Exit F. Walk to destination. Journey time about 3 minutes. [Map]

G Izakaya @ Golden Mile Tower - 1-for-1 8-Course Omakase at $188++

G Izakaya at Golden Mile Tower is once again offering a value-for-money 8-course Omakase at a promotional price of $188++ for two pax. The restaurant has garnered popularity for its seasonal omakase menus, which are offered at attractive prices. We visited in March, but we are back here again for their new menu, which is valid until 31 August.

Chi Ayu 3.8/5

The appetiser course includes two perfectly fried Chi Ayu, known as sweet fish, topped with Ikura. The tempura batter was light and very crispy. The fish reminded us of shishamo, or plumper whitebait, with a hint of sweetness.

Grilled Hokkaido Pork with Shiokoji Dressing 4/5

Next comes the Yakimono, with tender and flavourful pieces of Grilled Hokkaido Pork with Shiokoji Dressing, a type of marinate fermented from rice. The dish was again topped with Ikura, but we found that it didn't elevate it. Perhaps some tempura bits might add some texture to the dish.

Sashimi 3 Kinds 4.2/5

G Izakaya made the usual Sashimi course fun by combining them into a Rubik's cube! The 3 kinds of sashimi consist of Sakura Masu, Hamachi and Tuna, each topped with a sauce on top and coated with a seasoning of sesame seeds and herbs. Chef Edison said there is no right or wrong way to enjoy this dish, but he suggested we eat them individually first to taste. On our last bite, we combined all 3 sashimi, and the flavour was mind-blowing! We highly recommend you keep the last bite combining all.

Lobster Chawanmushi 4.2/5

The chef is generous with the chunks of lobster meat in the Lobster Chawanmushi! Other than the silky-smooth egg custard, a big shout-out to the rich umami broth within. This chawanmushi definitely left us wanting more! Even the flower is edible, but it has a rather bitter aftertaste, so you may leave it aside if you are not a fan of a bitter taste profile. There were also ginkgo nuts at the bottom of the chawanmushi.

Amela Tomato with Ume Jelly 4.2/5

We were served chilled Amela Tomato with Ume Jelly for the palate cleanser course. If you don't know, the Amela tomato is known for being the highest-grade sweet tomato in Japan. What caught us by surprise in this dish was the sliced lotus flower stem. It doesn't have much of a flavour, but the texture is crunchy, like eating apple slices! We have never heard or seen this ingredient, let alone tasting it so Chef Marcus brought it out to show us how it looks.

Madai

Then we have 7 Kinds of Sushi, made with seasonal sashimi, so we get to try the different profiles of fish, and Chef Edison pairs them with different sauces and toppings to enhance the flavours.

Hirame

Akami

Isaki

Shima Aji

Chutoro

Uni Handroll

The star of the show is definitely the Uni Handroll, which comes last. The chef sprays gold dust on it before serving it. If you like to experience this more than once, you may add it for $32++ per piece. They also have an A5 Wagyu Handroll at $25++, which is not included.

Pumpkin Fish Soup with Fish Curd 4.5/5

At an omakase, we are typically served miso soup, but G Izakaya levelled up the soup course for us by serving Pumpkin Fish Soup with Fish Curd. The soup is a flavour bomb, and despite its thicker consistency, it is very light! The fish curd is house-made using fish paste and egg. Its texture resembles a 'tau pok' (beancurd puff).

Melon and Cheesecake 3.8/5

Sweet Japanese Melon and Cheesecake were served as the dessert course, along with a cute free-hand drawing by another chef. The couple beside us was celebrating a birthday, and the restaurant was lovely to present them with a slice of cake with a birthday message written on the plate. Be sure to let the chefs know if you are celebrating a birthday or anniversary.

Overall, we really enjoyed the Omakase experience at G Izakaya. The intimate setting is very welcoming and most importantly, the food was great. Seats are limited so make sure to make reservations in advance. For dinner, they have 2 seatings at 6pm and 8pm.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


G Izakaya
Golden Mile Tower
6001 Beach Road
#01-52A/B
Singapore 199589
Tel: +65 91835393
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Tue-Sun: 1130am - 130pm, 530pm - 930pm
(Closed on Mon)

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to Beach Road. Turn right onto Beach Road and walk down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]