Tribal @ Mondrian Singapore Duxton - The Modern Asian Grill That Ignites Conscious & Communal Dining with Primitive Culinary Styles

Nestled on the ground level of Mondrian Singapore Duxton, Tribal beckons diners to embark on an epicurean expedition through its modern Asian grill concept. With wood-fired sharing plates, hearty rice pots, and a rotating selection of beef cuts, Tribal tantalises taste buds with familiar cuisines kissed by the flame. It is complemented by an impressive cocktail program and a curated wine selection — all served with genuine warmth and hospitality.

Satsuma Tomatoes 4.2/5

Our dinner began with an array of small plates, beginning with the Satsuma Tomatoes ($22). Paired with pomelo, endives, sorrel, dashi, and wasabi, the tomatoes' sweetness shone through, stealing the spotlight on the plate.

Hamachi Crudo 4.2/5

Next, the Hamachi Crudo ($26) delighted with thickly sliced sashimi tossed in a smoky-citrusy charred orange ponzu, accompanied by pickled jicama and ikura for a tantalizing textural contrast.

Flat Bread 4/5

The Flat Bread ($14) impressed with its soft, fluffy texture and a delightful hint of toastiness. Slathered with abura miso butter, it was a mouthwatering indulgence.

Fried Duck Neck 4.5/5

The Fried Duck Neck ($24 for 3pc), derived from the 14-Day Dry Aged Duck dish, is a delightful surprise gracing the menu. Here, the culinary team at Tribal showcases their commitment to minimising waste by transforming the often overlooked duck neck into a delectable delicacy. Expertly peppered with house spices, each crispy piece offers a satisfying crunch, perfectly complemented by the refreshing mint nam pla served alongside. Priced at $8 per additional piece, this unexpected treat quickly became one of my favourites.

Celeriac Mille-Feuille 4.5/5

The Celeriac Mille-Feuille ($16) charmed with its aromatic grilled layers glazed with ponzu honey and adorned with macadamia nut, offering a symphony of flavours and textures.

Sweet Peppers 2.5/5

The Sweet Peppers ($16) failed to impress, emerging as the least favoured dish of the evening. Their anticipated sweetness was notably absent, rendering them surprisingly bland on the palate. Despite initial hopes for a burst of flavour, the peppers fell short of expectations, leaving a lacklustre impression amidst an otherwise flavourful dining experience.

Black Cod 3.8/5

Transitioning to the main courses, the Black Cod ($38) is cooked to perfection with its spicy-sweet soy and ginger flower reduction. The cod boasted a moist, buttery texture, complemented by its irresistibly crispy skin. Resting atop a bed of fondant potato, each bite was a harmonious blend of flavours and textures. While undeniably well-executed, the dish lacked the "wow" factor observed in some of the other mains, leaving it slightly overshadowed despite its undeniable appeal.

Octopus 4.2/5

A delightful Asian twist graces the Grilled Octopus ($48), complemented by vibrant flavours of green papaya and sambal bajak. Grilled to perfection, the tentacle boasts a tender texture infused with a smoky aroma that tantalises the senses.

Santori Organic Chicken 4.5/5

Perfect for sharing, the Santori Organic Chicken ($38) is a standout dish at Tribal. This roasted bird is generously glazed in Thailand's beloved gai yang barbecue marinade, offering a burst of savoury and aromatic flavours with every bite. Finished with a squeeze of burnt lemon for a citrusy zing, it's accompanied by a dollop of green chilli relish that adds a tantalising kick. The marinade is exceptionally flavourful, elevating the dish to a new level of culinary delight. No wonder this dish became one of my favourites of the evening.

Charred Pineapple 3.5/5

To round off our dinner at Tribal, we indulged in the delightful Charred Pineapple ($18) for dessert. This dish features succulent pineapple charred to perfection, elevated with a tantalising Szechuan glaze that adds a unique spicy-sweet contrast. It is accompanied by creamy homemade coconut ice cream that provides a refreshing and creamy balance to the dish, and it is finished with a sprinkle of fragrant lime zest for a burst of citrusy flavour.

Mango Bavarois 3.8/5

Another dessert we had was the Mango Bavarois ($18), a delightful creation that pays homage to ondeh ondeh and mango sticky rice. This delectable treat features a luscious combination of creamy egg custard infused with flavours of coconut, pandan, and lime, adorned with fresh slices of ripe mangoes that add a burst of tropical sweetness. The dessert is complemented by a scoop of indulgent gula melaka ice cream, adding a rich and caramelised note to harmonise all the flavours.

Bundt Cake 4.8/5

Last but certainly not least, the pièce de résistance is the Bundt Cake ($18), a divine creation that promises to tantalise the taste buds with its irresistible flavours. This decadent cake is infused with 12-year whisky, which boasts a perfect balance of sweetness and sophistication. Baked to perfection, the cake's exterior is wonderfully crunchy, providing a delightful contrast to its soft and spongey interior. Accompanying it is a generous serving of smoked vanilla ice cream, which adds a luxurious creaminess and a subtle hint of smokiness to every bite. A dollop of tangy kumquat puree is added to enhance the flavour profile even further, offering a refreshing and citrusy note that cuts through the cake's richness.

Note: This is an invited tasting.


Tribal
Mondrian Singapore Duxton
83 Neil Road
#01-07
Singapore 089813
Tel: +65 9789 4699
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Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line), Outram Park (EW, NE, TE Line)

Opening Hours:
Tue-Sun: 6pm - 1130pm
(Closed on Mon)

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk to Duxton Road. Walk down Duxton Road. Turn right onto Duxton Hill. Walk down Duxton Hill. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Neil Road. Turn left onto Neil Road. Walk to destination. Journey time about 6 minutes. [Map]

3) Alight at Outram Park MRT station. Take Exit 4. Walk to the staircase behind the open air carpark. Take the staircase to Duxton Plain Park. Turn right and walk down the Duxton Plain Park. Cross the tunnel, take the stairs to the road level and walk down Neil Road. Walk to destination. Journey time bout 6 minutes. [Map]

Miraku 味楽 @ ICON Village (Tanjong Pagar) - Traditional Omakase Reimagined and Reinterpreted

Miraku - where Japanese culinary artistry meets intimate dining experience. The restaurant is conveniently located within Icon Village, right next to Tanjong Pagar MRT station, but tucked behind a discreet entrance. Step through and be transported to a zen oasis completely cut off from the hustle and bustle of the main street.

Miraku prides itself on the fresh, premium seafood used. With ingredients flown in daily from Japan, you can be assured of the quality of the produce. There are 18-counter seats, and the menu here is omakase only. For lunch, they offer a Lunch Sushi Course ($88++) or Lunch Omakase ($108++). For dinner, select between the Miraku Sushi Omakase ($178++) or the Miraku Premium Omakase ($228++). They also have a selection of sake to pair with your meal, including the Miraku Junmai Daigingyo, which has aromas of peach and pear and hints of spice and straw.

The Miraku Premium Omakase experience begins with a beautifully presented trio of house appetisers - Shiromi (marinated white fish) Tart on Rice Cracker, Minced Tuna Belly on Beetroot Cracker and a warm A4 Wagyu Croquette.

Next comes the first seasonal appetiser, a tangy and refreshing dish of Whelk with Umi Budo (sea grapes), some adorable micro Japanese fruit tomatoes and kumquat.

The second seasonal appetiser features a gooey mix of Hairy Crab and Lady's Finger in egg yolk vinegar, topped with Ikura.

For the seasonal warm dish, Tai Shirako (Seabream milt) is presented in tempura style, with green pepper and rice salt flakes. Soft, creamy and comparable to tofu in terms of texture, this dish will appeal to the adventurous diner.

Sashimi is next, a clean-tasting selection of Kinmedai (golden-eye red snapper) and Sawara (Spanish mackerel).

Then comes thick cuts of rich and buttery Chutoro. The sashimi is served with egg yolk shoyu and special Japanese Mountain wasabi shavings that enhance the fish's taste but do not burn the nasal passages.

As one of the only non-seafood dishes on this omakase menu, the A4 Wagyu Sukiyaki is melt-in-your-mouth perfection. It is served with onsen tamago, so mix well and enjoy!

Isaki (Grunt fish)

Kamasu (Barracuda)

Ira (Tusk fish)

What follows is sushi (7 pieces), and it was great that we could choose the amount of rice we wanted for the sushi. The pacing was also excellent, and we did not feel rushed through our meal. The chef paused to give us time to savour each creation before following with the next piece. We had Isaki (Grunt fish), Kamasu (Barracuda), Ira (Tusk fish), Kuromutsu (Blue fish), Hotate (Scallop), Hokkaido Uni (Sea urchin) and a delightfully creamy Toro Maki (Akami, Chutoro, and marinated egg yolk). We finished this with a light and fluffy Castella Tamago.

Kuromutsu (Blue fish)

Hotate (Scallop)

Hokkaido Uni (Sea urchin)

Toro Maki (Akami, Chutoro, and marinated egg yolk)

 

Castella Tamago

Lastly, we had a Uni Ikura Rice Bowl, and after all that seafood, it was nice to have a simple and comforting bowl of white miso soup served piping hot.

Uni Ikura Rice Bowl

The dessert was a slice of Shizuoka Muskmelon and Japanese Strawberry Wine Jelly. You can never go wrong with Shizuoka muskmelon; it's always sweet and juicy!!

Dinner at Miraku is undoubtedly a substantial and splendid affair. The menu offers good value for the many courses and luxe ingredients, including favourites such as chutoro, uni, and wagyu. We also enjoyed the friendly hospitality of the team. The chef was clearly knowledgeable and happy to chat or answer any questions we had. All in all, Miraku is a cosy space to pamper yourself and your loved ones with exquisite Japanese food.

Just a note for those who may have dietary restrictions: this is an omakase experience that focuses on showcasing the fresh taste of premium Japanese seafood, so please expect that there are not many fully cooked dishes or non-seafood items on the menu.

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


Miraku
Icon Village
12 Gopeng Street
#01-01/04
Singapore 078877
Tel: +65 69049783
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon: 6pm - 10pm
Tue-Sat: 12pm - 3pm, 6pm - 10pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn left and walk down Peck Seah Street. Walk to Icon Village. Walk to destination. Journey time about 5 minutes. [Map]

The Prince @ Peck Seah Street - Traditional Arabian Cuisine Ignited with a Contemporary Flair

The Prince, formerly known as Fat Prince in Tanjong Pagar, has undergone a remarkable transformation. It whisks diners away to the Arabian desert, where traditional Arabian cuisine meets contemporary innovation. At the heart of its menu lies the dining philosophy of 'Karam', embodying the spirit of generosity in Arab culture and fostering communal celebration through food, drinks, conversation, and companionship.

Sweet Potato Shoreek 4.5/5

We kickstarted our dinner with the Sweet Potato Shoreek ($19), a traditional Egyptian sweet bread roll generously slathered with delectable fig brown butter, offering a delightful fusion of sweet and savoury flavours.

Mezze Platter 4.2/5

The Mezze Platter presented a tantalising array of 9 small dishes, including Cashew Hummus, Pumpkin Baba Ganouj, Salmon Pastirma, Mushroom Pastilla, Potato Croquette, Kalamata Olives, Levantine Pickles, Smoked Date Butter, and Fennel Salad, served alongside warm, freshly baked Malawah bread. This assortment provided the perfect opportunity to sample a variety of flavours while engaging in lively conversation with friends before delving into the mains.

Lobster Shorbat Addas 4.2/5

The Lobster Shorbat Addas emerged as a standout dish. It features a robust soup infused with spices, lentils, and tender lobster meat. Elevating the traditional Jordanian lentil soup experience, this rendition added a luxurious touch with lobster meat and chilli oil, enhancing its depth and complexity.

Black Hog Tomahawk 5/5

One of the standout dishes of the evening was undoubtedly the Black Hog Tomahawk. The pork brined overnight in a tantalising mixture of orange juice and spices, imparting a subtle citrusy sweetness to the meat. Following this, the pork is dry-rubbed with Urfa Biber, a unique chilli pepper flake from Southern Turkey renowned for its slightly smoky, salty, and earthy notes. This spice blend's deep crimson hue adds a mild heat and infuses the pork with layers of complex flavour. To further elevate the dish, it is generously topped with Chermoula Sauce, a fragrant North African marinade typically composed of herbs, spices, and citrus. This addition enhances the pork with an even richer and more aromatic finish. For those seeking a touch of sweetness to complement the savoury profile of the dish, a side of Smoked Mango "Mandi" is served, offering a delightful contrast and balance to the overall flavour experience.

Lamb Porterhouse 4/5

The Lamb Porterhouse at The Prince is meticulously scored and generously rubbed with an Ottoman spice blend, infusing the meat with a medley of exotic flavours. Grilled over an open flame to tender perfection, the lamb emerges succulent and flavorful, with a melt-in-your-mouth texture that is simply irresistible. Despite its bold flavours, the lamb is remarkably tender and not gamey at all, a testament to the quality of the meat and the expert skill of the chefs. To complement the rich flavours of the lamb, it is served alongside a velvety burnt celeriac puree, its smooth consistency providing a perfect contrast to the hearty texture of the meat.

Beef Tomahawk 4.2/5

Prepare yourself for the ultimate meat indulgence with The Prince's Beef Tomahawk, weighing in at an impressive 1.4kg. Sourced from premium Australian Portor MB4+ beef, the magnificent tomahawk steak is a sight to behold, with its rich marbling and succulent texture. To enhance its already exquisite flavour, the steak is dry-rubbed with Baharat, a traditional spice blend known for its aromatic and complex profile. With hints of warm spices and a subtle sweetness, Baharat adds depth and character to the beef, elevating it to new heights. Like its counterpart, the Black Hog Tomahawk, the Beef Tomahawk is crowned with a luscious chermoula sauce. This vibrant and herbaceous condiment perfectly complements the robust flavour of the red meat. Additionally, a side of Black Garlic Toum is served for those seeking a hint of savoury-sweetness to accompany their meal, providing a delightful contrast to the bold flavours of the steak.

Whole Mediterranean Seabass 4.2/5

Transitioning from land to sea, we had the Whole Mediterranean Seabass, a captivating seafood delight that captures the essence of the Mediterranean coast. Carefully deboned and expertly prepared, this exquisite fish is adorned with a sumac and tangerine salt crust, imparting a tantalising blend of citrusy and tangy notes to the delicate flesh. Grilled to perfection, the seabass boasts a beautifully crisp skin that crackles with each bite, revealing succulent, flaky flesh beneath. The fragrant aroma of grilled herbs, including parsley and coriander, infuses every mouthful with a burst of freshness. For an added burst of flavour, a grilled lemon is served alongside the seabass, allowing diners to squeeze its zesty juices over the moist fish, enhancing its natural sweetness and imparting a refreshing tang that tantalises the taste buds.

Sweet Vine Peppers 4.5/5

After savouring a symphony of rich meats, the Sweet Vine Peppers offer a refreshing departure with their vibrant flavours and enticing textures. These sweet Australian vine peppers are generously filled with creamy halloumi cheese, creating a delightful contrast of sweetness and saltiness that tantalises the taste buds. Expertly skewered and grilled over an open flame, the peppers acquire a tantalising smokiness that enhances their natural sweetness while adding a touch of depth to their flavour profile. The grilling process infuses the peppers with a subtle charred aroma, complementing the richness of the halloumi cheese filling. Accompanying these succulent peppers is a delightful twist on the traditional keema dish. Instead of the usual meat-based filling, The Prince presents a vegetarian alternative featuring tender jackfruit "keema". Shatta sauce is generously drizzled over the jackfruit keema, imparting a spicy and tangy kick that adds an extra layer of complexity to each bite.

Kunafe 5/5

Finally, the meal concluded on a sweet note with Kunafe, a traditional Arab dessert featuring crispy kataifi layered with pistachio cream and namelaka, topped with roasted pistachios, pomegranate seeds, sumac spice, and rose syrup — an exquisite finale that left a lasting impression.

Note: This is an invited tasting.


The Prince
48 Peck Seah Street
Singapore 079317
Tel: +65 8876 8769
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 12midnight

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right onto Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]

Ki Su Shoujin Omakase @ Tanjong Pagar Road - Experience the First-Ever Innovative Plant-Based Japanese Omakase

Ki Su Shoujin Omakase is the first-ever plant-based Japanese omakase in Singapore. It is an exciting new culinary venture led by the original team behind Joie by Dozo. The focus is inspired by shojin ryori cuisine, which is traditional Buddhist cooking.

The restaurant sits along Tras Street and is decked in wood elements to create a zen Japanese atmosphere. Diners can opt to sit at the counter or book a private room for a cosy get-together.

Dinner Omakase 4/5

Lunch presents an 8-course omakase menu priced at $88 per person, while dinner elevates the experience with a 10-course offering at $168 per person. The staff revealed that extensive research went into curating a diverse array of ingredients and combinations, which excited us to explore the potential of a complete plant-based omakase. During this visit, we tried the 10-course dinner.

Beetroot Cigar

Our starters began with the delicate Beetroot Cigar, a paper-thin beetroot casing carrying diced apples and mayonnaise.

Avocado Taco, Egg Yolk Toast with Air Flown Tonburi Caviar

Following that, we had the Avocado Taco and Egg Yolk Toast with Air-Flown Tonburi Caviar. Personally, I found the latter more appealing, with its velvety sous vide egg yolk atop crunchy buttered toast. The addition of caviar provided an extra burst of savoury flavour.

Shiro Shimeji

The next part of the omakase was the 4-piece Nigiri Sushi, which seemed to focus a lot on providing a variety of textures. Our first sushi was Shiro Shimeji, white mushrooms.

Red Capsicum

The Red Capsicum was lightly torched for a lovely char. All sushi rice used was pre-seasoned with soy.

Eggplant

The third piece featured Eggplant. This was also my favourite among the nigiri sushi.

Uni with Ikura

We were all intrigued by how this plant-based Uni with Ikura sushi looked. I will keep it a surprise as to what they are both made out of, but the "uni" carries hints of sweetness with a smooth texture.

Truffle Pâté

The following dish drew inspiration from foie gras. The Truffle Pâté featured a base of crispy buttered toast adorned with mustard seeds and truffle sauce. I was pleasantly surprised by the lusciously creamy texture of the cashew nut pâté, which complemented the earthy truffle notes.

King Oyster

My favourite dish was the King Oyster course, featuring juicy king oyster mushroom with fried shiso leaf and a sweet pea purée. I loved the burst of juiciness and texture of the mushroom.

Yakimono

For the Yakimono dish, we had a skewer of beancurd skin wrapped with enoki mushroom and a cherry tomato. This leaned slightly more sweet.

Kabutoni

Next was the Kabutoni, our simmered course. This traditional stew dish had daikon, eggplant, tofu skin, morel mushroom and bamboo fungus cooked in a soy sauce and sake combination.

Golden Temaki

We were then each handed a Golden Temaki, a crunchy seaweed hand roll with maitake mushrooms and egg yolk.

Entrée

The Entrée showcased a meaty Monkey Head Mushroom, meticulously prepared to preserve its juiciness. The black pepper sauce was notably mild, but the truffle mash, although slightly salty, was buttery and flavourful.

Soup

Before concluding our omakase dinner with dessert, we were served a Leek-based Soup with a subtle hint of yuzu.

First Dessert

For our First Dessert, we were presented with slices of Honeydew and a bowl of Matcha Cake. The latter had layered sweet caramel, nutty pistachio mousse, matcha cookie crumbs and watercress leaves, and a crunchy leaf-shaped corn biscuit. I found this too sweet but appreciated the thought behind it.

Second Dessert

We each had a bowl of colourful edible flower petals, mint leaves, and fragrant herbs sitting in front of us before the chefs came around to pour liquid nitrogen into them to freeze-dry them. After crushing them, we had a scoop of Hokkaido ice cream mixed in. This Second Dessert is only available for dinner.

While the omakase price is considerably steep, the team put a tremendous amount of creativity and detail into each dish. The restaurant currently only offers omakase, but we are also looking forward to perhaps having an a la carte menu in the future.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Ki Su Shoujin Omakase
60 Tras Street
#01-01
Singapore 078999
Tel: +65 8522 6824
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 10pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right on Tras Street. Walk to destination. Journey time about 5 minutes. [Map]