IKKOTEN @ Telok Ayer - Kyoto Kaiseki-style Omakase in Intimate 10-Seater Japanese Restaurant by Chef Brandon Low

Brand new along Telok Ayer Street is IKKOTEN, a Japanese Omakase restaurant helmed by Executive Chef Brandon Low. Chef Brandon has nearly 10 years of experience in Japanese cuisine and is now venturing into offering traditional Kyoto Kaiseki-style omakase.

IKKOTEN translates to "Paradise on Earth", and Chef Brandon hopes to bring the best quality of ingredients and flavours to his diners.

The 10-seater intimate restaurant space was intentionally designed to be clean and minimalistic, with carefully curated Japanese elements. I particularly value how diners can focus on the food in this space.

There is a lunch Omaksae from $88 catering to the working lunch crowd in the area. As for dinner, there is a 9-course Omakase ($198) and a 11-course Hana Dinner Omakase ($298). I had the opportunity to try the latter.

Sakizuke (Chef’s Appetiser): Sesame Tofu with Uni & Dashi Sauce 4/5

Our first course featured Sesame Tofu with Uni & Dashi Sauce, which uses homemade goma tofu. The seasonal Hokkaido sea urchin sits atop and adds a lovely briny creaminess.

Hassun (Seasonal Appetiser): Baby Sweet Fish Tempura 4/5

The seasonal appetiser, which featured Baby Sweet Fish Tempura, was a delight. Chef Brandon shared that he decided on this assortment of items to showcase a variety of flavours.

The sweet fish carried a slight bitterness, the summer fruit fig with egg miso and yuzu had a fun tangy sweetness, while the deep-fried broad bean stuffed with homemade fish cake and pickled vegetables topped with shredded bonito flakes had pleasing nuttiness, sharper tangy notes and savoury bites.

Suimono (Seasonal Clear Soup): Kyoto Clear Dashi Broth 3.8/5

Before moving into the sashimi, we were served a lighter course of greenling fish cooked in Kyoto Clear Dashi Broth.

Tsukuri (Seasonal Sashimi): Threeline Grunt Fish 4/5

Our first sashimi course was the Threeline Grunt Fish. Carefully grilled over binchotan charcoal, these slices were fresh and boasted appetising sour plum notes.

Tsukuri (Seasonal Sashimi): Otoro with Bubble Shoyu Sauce 4.2/5

Our next sashimi course was lightly aburi-ed slices of Nagasaki Otoro topped with a jiggly bubble shoyu sauce. The fatty cut of Otoro had a lovely smokiness infused within. It was a bit saltier than I'd liked with the unique shoyu, but I enjoyed how it was bursting with umami notes.

Chef’s Signature: Negitoro Crystal Waffle 4.2/5

Chef's Special was the Negitoro Crystal Waffle, a reimagined rendition of the classic negitoro and uni hand roll with elevated elements. It was topped with chopped bluefin tuna, Hokkaido uni and seaweed soy sauce on a piece of crunchy translucent rice cracker.

Yakimono (Seasonal Grilled Fish): Grilled Japanese Spanish Mackerel 4/5

The highlight here in the Grilled Japanese Spanish Mackerel dish was definitely its accompanying burnt egg sauce. It was such a unique touch which complemented well. Served on the side was pickled ginger flower, which served to clean your palette.

Takiawase (Seasonal Simmered Dish): Homemade Egg Tofu with Sea Eel 4/5

Next, we were served with the Homemade Egg Tofu with Sea Eel. This dish features in-season Anago topped on smooth egg tofu and a thickened dashi sauce made of kombu bonito. The additional touch of yuzu zest kept the savoury sauce more appealing.

Baby Abalone with Vinegar Jelly 4.2/5

While my dining companions had their beef course: Hay Smoked Charcoal A5 Wagyu Beef with Sesame Ponzu Sauce, Chef Brandon kindly helped replace mine with the Baby Abalone with Vinegar Jelly. The tender slices of baby abalone resulted from stewing for 6 hours. I enjoyed the gentle sourness in the vinegar jelly, combined with fresh yuzu zest and sweet micro tomatoes, which made this a refreshing palate cleanser before the donabe course.

Signature Donabe: Umami Cherry Blossom Shrimp Collagen Claypot Rice 4.5/5

The impressive Signature Donabe was one of my favourite courses. The claypot rice has Niigata rice cooked in a fish collagen dashi stock made from simmering fish bones for almost four hours. It was then plated with a spoonful of truffle caviar and a luxurious touch of 24K gold. Accompanying it was burnt miso soup and homemade pickles.

Mizugashi: Seasonal Fruits

Desserts were the classic Japanese Seasonal Fruits - Shizuoka Crown Melon, Kyoho Grape and Muscat Grape.

Matcha Pudding, Hojicha Tea

We also had a bittersweet Matcha Pudding and hot Hojicha Tea to complement the sweet fruits.

Matcha

I especially appreciated how we ended our meal with a hot cup of Matcha freshly whisked right before us.

Donabe Onigiri

Chef Brandon also carefully shaped the leftover claypot rice into Onigiri for my fellow diners and me to bring home. It was wrapped in bamboo leaves, and we were taught how to best reheat them to enjoy the next day. It was such a lovely thought!

I found their omakase's price tag steeper, but IKKOTEN is one to consider if you are looking for a traditional omakase with modern elements incorporated.

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.


IKKOTEN
86 Telok Ayer
Singapore 048469
Tel: +65 8666 9924
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Instagram
Website
Nearest MRT: Telok Ayer MRT (DT Line)

Opening Hours:
Daily: 12pm - 230pm, 7pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the street and walk to destination. Journey time about 3 minutes. [Map]

Umami 10 @ Telok Ayer Street - Serves Japanese-European Inspired Tapas With Award-Winning Sake Pairing

Situated along Telok Ayer Street, Umami 10 offers a wide array of European-influenced Japanese tapas dishes, together with sake pairings recommended by the chef. Their menu comprises four categories – Bites, Cold Tapas, Hot Tapas and ‘Stressed’ (desserts spelt backwards).

We started with the Koh No Tsuki Karakuchi (320ml/$45, 1800ml/$157), a sharp and clean sake choice to pair with our appetisers.

Salmon Tartare 4/5

The Salmon Tartare ($26) features fresh Norweigan salmon tossed with yuzu and nama wasabi. It is a simple yet refreshing indulgence to start the meal.

Scallops Carpaccio 4.5/5

One of my favourite appetisers is the Scallops Carpaccio ($36), presented in a gorgeous layer of thinly sliced scallops, topped with a generous amount of truffle caviar, salmon roe and mango salsa. The mango salsa added a refreshing sweetness to the saltiness of the caviar and roe.

Truffle Somen with Uni & Ikura 4.2/5

Next is the Truffle Somen with Uni & Ikura ($48), artfully presented with truffle caviar and sakura ebi. A cold and refreshing dish, the somen was cooked perfectly with a prominent truffle taste that was not too overpowering, and the uni was so fresh and sweet.

Soft Shell Prawn Tempura 4.2/5

The Soft Shell Prawn Tempura ($29) uses air-flown glass prawns coated in their special seaweed-based batter. The prawns were fried to a delectable crisp texture while retaining their briny succulence.

Duck Confit 3.8/5

The Duck Confit ($32) consists of a duck leg home confit French-style which is nicely crisp on the outside. However, the meat was a tad dry. A bit more moistness and succulence would be preferred, but I liked how the addition of grapes provided a sweetness to balance its savoury flavours.

Rack of Lamb 4/5

The Rack of Lamb ($58) consists of Aussie Lamb roasted with rosemary and kalamata olive. The tenderness and juiciness of the lamb meat stood out for me. However, more seasonings could have been added to accentuate the meat's flavours.

Pick-me-up 4.5/5

We ended the meal on a sweet note by indulging in the Pick-me-up ($18), which features house-made three-liqueur tiramisu served in a chawanmushi bowl. Dive deep into the layers to uncover all the rich and creamy goodness, perfect for those who like their tiramisu with a boozy kick.

Words and photos by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Umami 10
163 Telok Ayer Street
Singapore 068616
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Instagram
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 530pm - 11pm
Sat: 530pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left onto Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk to destination. Journey time about 6 minutes.  [Map]

Basdban @ Telok Ayer - Rock & Roll Sichuanese Food

Basdban is the latest concept by the folks behind contemporary Sichuan-influenced restaurant Birds of a Feather. Taking over the space previously occupied by 51 Soho, Basdban is under the new stewardship of Chef Pang Kok Keong. Basdban strides to introduce the authentic and bold flavours of Sichuan cuisine with a touch of fun.

Roasted Eggplant 4.5/5

This is not an ordinary Roasted Eggplant ($14). Instead, the creative pairing of garlic sauce, smoked bacon, mixed cheeses and funky popcorn with the ordinary eggplant turns it into a unique and delicious dish. Now I understand what the restaurant meant by introducing Sichuan flavours with a touch of fun.

Whampoa Omelette 4.5/5

The dish's name - Whampoa Omelette ($20), caught my attention when browsing the menu. I was pleasantly surprised by the egg omelette's fluffiness, paired with spicy, tangy crab meat sauce and finished with nori dust. It is a beautiful dish both in taste and presentation.

Fried Crispy Pork Trotter 3.5/5

The Fried Crispy Pork Trotter ($14) is served in a paper bag of gentle spice mix. Give it a good shake to give the bite-sized chunks of braised trotter fried to crisp a delight coat of the spice mix. There is also a non-spicy option.

Lalalalalala Fried Chicken 4.8/5

Another interestingly named dish is the Lalalalalala Fried Chicken ($26 | $34). The plate of juicy chunks of fried chicken and tender clams are tossed in a gleaming heap of fragrant Er Jing Tiao green chilli chunks. It is addictive combination of meaty succulence and refreshing crunch in each bite.

B-52 4/5

For those who prefer the spicy version of fried chicken, you can go for the B-52 ($20 | $28). it is indeed packed with fiery spiciness, but I thought it lacked the dumbness from the mala.

Basdban Donabe 4.5/5

Great for sharing is the Basdban Donabe ($35 | $48). Lifting the claypot lid reveals an aroma pot of rice brimming with Sichuan waxed meat, spicy sausage, dried sole, morel mushrooms, special shoyu, edamame sakura ebi, crab and most importantly, pork lard. Infused with the ingredients' essences, each mouthful of the rice is filled with complex yet lovely flavours that will make you go back for more.

Cheesecake Ice Cream 4/5

We tried two different ice creams on the menu for dessert - Cheesecake Ice Cream ($14) and Fermented Rice Ice Cream ($12). The cheesecake ice cream with vanilla tuile and strawberry compote is light and refreshing. However, I prefer the fermented rice ice cream paired with osmanthus poached pear and charcoal coral. It has unique yet distinct rice fragrant, giving it a sweet and savoury finishing.

Fermented Rice Ice Cream 4.2/5

Note: This is an invited tasting.


Basdban
51 Telok Ayer Street
#01-01
Singapore 048441
Tel: +65 97551058
Facebook
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 11am - 3pm, 5pm - 1030pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Walk straight to destination. Journey time about 3 minutes. [Map]

Sichuan Alley @ Telok Ayer - Unveils Singapore's First-ever Sichuan-style Poached Rice Series

The poached rice or pao fan, which has taken the Singapore food scene by storm, has seen Sichuan Alley (formerly known as Chuan Hung) at Telok Ayer joining the bandwagon. The restaurant known for its noodle dishes has launched Singapore's first-ever Sichuan-style poached rice series.

Pickled Vegetable Soup Poached Rice with Barramundi 4.2/5

We had the hot and sour Pickled Vegetable Soup Poached Rice with Barramundi ($13.50). Unlike other pao fan places, the version has more texture profiles and comes with a generous variety of ingredients. Instead of just using rice grain, it comes in a mixture of pearl rice, pearl barley, red quinoa and oats. It even comes with a whole slab of barramundi and an assortment of vegetables, including kale, red radish, hairy gourd, broccoli, cherry tomato, black fungus, and edamame. Lastly, it is topped with rice puff for a playful crunch. There is also a la la version - Pickled Vegetable Soup Poached Rice with La La ($11.50) that comes with a combination of clams and fried egg floss.

Mushroom Chicken Soup Poached Rice 4/5

For the non-spicy customers, there is the Mushroom Chicken Soup Poached Rice ($11) featuring a trio of shiitake, white button and shimeji mushrooms in a gelatinous and collagen rice soup, topped with bamboo pith. There is even a vegetarian version in the Beetroot Pickled Vegetable Soup Poached Rice ($10).

Mapo Tofu Don 4/5

Other than poached rice, the Mapo Tofu Don ($9), which comes with minced pork and firm tofu in a fragrant and mildly spicy sauce, caught my attention too. Unlike the usual saucy mapo tofu, the version here is drier and more intense. I like that the restaurant uses a mixture of pearl rice and quinoa instead of just plain rice. The addition of roasted cauliflower and sweet potato with half a ramen egg gives the donburi colour and extra textural enjoyment.

Currently, Sichuan Alley runs a free delivery promotion on Oddle for the $50 bundle menu - Seafood Galore and Surf & Turf.

Note: This is an invited tasting.


Sichuan Alley
51A Telok Ayer Street
#01-01
Singapore 048441
Tel: +65 97551058
Facebook
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Thu: 1030am - 3pm, 5pm - 930pm
Fri-Sun: 1030am - 930pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Walk straight down Telok Ayer Street. Walk to destination. Journey time about 3 minutes. [Map]

BoCHINche @ Club Street - A New Home With Refreshed Menu

BoCHINche has moved into their new home at Club Street. The new restaurant spots an expanded open kitchen and grill that flanks the entire length of the restaurant. Compared to its old premises, the new place is bigger and brighter, illuminated with natural light through a glass-encased stairwell.

Bomba Arroz Verde 4.2/5

The classic Spanish-style dish - Bomba Arroz Verde is topped with grilled Argentinian prawns and scallop bites on a bed of rice glazed in seafood stock. The result is a satisfying and creamy finish.

Quail 4.2/5

The Quail ($28) is beautifully charcoal grilled to tender paired with salted crust beetroot, berries,  hazelnut and garden leaves, held together by a rich buttermilk sauce.

Rib Eye Steak 4.5/5 and Vintage Galiciana Striploin Bone In MBS 3+ 4.2/5

Not to be missed at BoCHINche is their steak. We tried the Rib Eye Steak ($65 for 300g) and Bone-In Galiciana Striploin ($140 for 400g). The classic Argentinian rib eye steak is exceptionally tender and juicy, best shown in its beautiful marbling. On the other hand, the bone-in Galiciana striploin is richer in flavour with a well-muscled texture that has been dry-aged for 38 days.

Hand Cut Chips "Provencal" 4.2/5

Roast Cauliflower 3.5/5

There are a list of yummy side dishes such as the Hand Cut Chips "Provencal" ($10) and Roast Cauliflower, Pine Nuts, Raisins & Pistachio Pesto ($15) to go along with the meats

Espresso Martini Creme Brulee 4/5

Last but not least, end the dinner on a sweet note with the Espresso Martini Creme Brulee ($19), finished with a scoop of brown sugar ice cream.

Note: This is an invited tasting.


BoCHINche
27 Club Street
Singapore 069413
Tel: +65 62354990
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Chinatown (NE Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 12pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk down Cross Street to Club Street. Turn left onto onto Club Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit A. Walk straight down Pagoda Street to South Bridge Road. Cross the road. Walk to Mohd Ali Lane. Walk to the end of the lane. Turn left onto Club Street. Walk to destination. Journey time about 5 minutes. [Map]

3) Alight at Maxwell MRT station. Take Exit 1. Walk down South Bridge Road towards Ann Siang Road. Turn right onto Ann Siang Road. Walk down Ann Siang Road. Turn left onto Club Street. Walk to destination. Journey time about 5 minutes. [Map]

NAE:UM @ Telok Ayer - Episode One, Food Stories in Chef Louis's Personal Journey

The ever-changing restaurant scene in Singapore sees the new opening of NAE:UM at Teloy Ayer by Chef Louis Han from South Korea. At NAE:UM, the cuisine is progressive vibrancy of Seoul, meeting the flavours of folk traditions with flavours of the world, showcasing the chef's food journey.

Nurungji Beef Tart 4/5

The 5-course menu at NAE:UM starts from $148++ with add on available. The current menu focuses on Chef's favourite ingredients. We started with a couple of snack dishes. The Nurungji Beef Tart's base consists of scorched brown rice, topped with beef tartare, cured egg yolk shavings, pickled turnip and spring onion spears.

Bugak 3/5

Shiso and Lotus Root is coated in glutinous rice paste and deep-fried. The Bugak is then seasoned with chilli and kimchi powder.

Duck Galbi Tart 4.5/5

My favourite of the three snacks has to be the Duck Galbi Tart. Sitting on top of the feuille de brick tartlet is grilled minced duck ball with a rice cake centre, garnished with spring onion curls.

Mulhwae 4.8/5

Mulhwae is a cold spicy raw fish soup popular with Koreans in the summer. The chef's interpretation uses aged kampachi. The yuzu chilli sauce brightens the appreciation of the clean-tasting fish, while the garden salad provides the texture contrast.

Uni Somyeon 4.2/5

A popular dish on the menu is the Uni Somyeon. Diners can opt to add on caviar for an additional $10. The Korean made buckwheat noodle is tossed in a dressing of chopped white kimchi, scallions and truffle oil. It is crowned with bafun uni and kaviari oscietra caviar. I was expecting a light and refreshing bowl of noodles, but this version is strong and bold in flavour. Those with a heavy palate will enjoy this.

Jjjim 4.5/5

Resting on top of the beurre blanc sauce with cured fish roe and finely chopped chives is the Steamed Red Grouper. At the side is the Steamed Roulade of Zucchini, Napa Cabbage and Snapper Crab. The star has to be the sauce, bringing the different components together for a beautiful finish.

Duck 4.5/5

The main for the 5-course menu is Duck. The Irish duck is dry-aged in-house for up to 7 days. Then, it is marinated and glazed with gochujang before grilling over binchotan. Not sure whether it is due to the dry-ageing or the gochujang, it seems to intensify the duck's flavour further.

Nuruk-aged Wagyu Striploin

Diners have the option to add the Nuruk-aged Wagyu Striploin as a supplementary dish for an additional $48. The wagyu striploin is glazed with galbi sauce and grilled over binchotan. It has a hint of sweetness and smokiness that is pleasing to the palate. At the side, there are pickled shiitake, kohlrabi salad, grilled spring onions and shiitake puree.

Summer Bingsu 4.2/5

Unfortunately, the Summer Bingsu does not come in a bowl of shaved ice. Instead, fermented fruits are topped with mascarpone snow, fermented grape granita, and makgeolli sorbet. It is a light and refreshing dessert which can also be seconded as a palate cleanser.

Charcoal Jujube 4/5

For an extra $12, you can add a supplementary dish. The Charcoal Jujube comprises of puffed multigrain, jujube ice cream and charcoal tuille.

Petit Fours 4/5

Ending the meal are Fermented Rice Cake and Yakgwa Cookie for Petit Fours. I love the soft and spongy texture of the rice cake, coated with white sugar and torched to brulee.

Overall, NAE:UM is an exciting entry to the food scene in Singapore. I find Chef Louis loves to use heavy and rich flavours for his dishes. The 5-course set meal at $148++ should be sufficient, and I don't think you need to go for the supplementary dishes unless you are a big eater.

Note: This is an invited tasting.


NAE:UM
161 Telok Ayer Street
Singapore 068615
Tel: +65 88305016
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue-Sat: 6pm - 1030pm

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Turn left onto Telok Ayer Street. Walk down destination. Journey time about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]