Mensho Tokyo @ Raffles City - Award-winning Global Ramen Brand Opens In Singapore with Exclusive Chilli Crab Ramen

Mensho Tokyo, founded by legendary ramen master Tomoharu Shono in 2005, has landed in Raffles City, Singapore. Known for combining traditional ramen-making with bold and complex flavour profiles, Mensho Tokyo's Singapore outlet boasts exclusive local creations. It is the first Mensho outlet in the world to offer desserts on its menu. Naturally, I had to check it out.

A5 Wagyu Abura Soba 4.2/5

The most premium item on the menu is the A5 Wagyu Abura Soba ($41). This dish features house-made thick wheat noodles and a sauce crafted from Kioke wood barrel-aged shoyu. The soba is accompanied by two types of Miyazaki A5 Wagyu, spinach, baby asparagus, red onion, truffle paste, charcoal leek, and calamansi. The rich, dry-style ramen highlights the luxurious wagyu cuts, making it a must-try for any beef lover, though the price tag might leave some hesitating.

Duck Matcha 4.2/5

I was taken aback when I saw Duck Matcha ($28) on the menu. Matcha paired with ramen? Intrigued by the audacity of this creation, I decided to give it a go. Surprisingly, it works! The house-made wavy noodles are served in a creamy chicken matcha broth, topped with tender duck chashu and whipped cream. The harmonious combination offers an intriguing balance of umami and matcha bitterness. However, this dish must be eaten hot, as the matcha powder tends to separate when the broth cools, affecting the overall experience.

Signature Toripaitan 4.5/5

If it's your first time at Mensho Tokyo, I highly recommend the Signature Toripaitan ($28). Initially priced at $38, it's now more affordable at $28. It is the quintessential dish at Mensho, with house-made wavy wheat noodles, served in a rich and creamy chicken broth, accompanied by a medley of A5 Wagyu chashu, smoked pork chashu, duck chashu, and chicken chashu. Topped with king oyster mushroom menma, truffle sauce, ajitama egg, and fried burdock roots, the flavours are decadent and satisfying. The Classic Toripaitan with just smoked pork chashu is available for a more straightforward option at $19.

Fujiringo Chamomile and Momo-no Bubbles

Unlike most ramen shops, Mensho Tokyo sets itself apart by offering cocktails, mocktails, and desserts. We tried the Fujiringo Chamomile ($10), made with cold brew chamomile, homemade Fuji apple purée, and sparkling water. The Momo-no Bubbles ($18), a refreshing mix of Japanese peach liqueur, fresh lime, passionfruit, and prosecco, added a delightful effervescence to the meal.

A5 Miyazaki Wagyu Cavier Sushi (2pc) 4.5/5

We couldn't resist trying the A5 Miyazaki Wagyu Caviar Sushi ($14/2pc). This luxurious sushi swaps the usual seafood for melt-in-your-mouth A5 wagyu, topped with a touch of caviar. The wagyu's fattiness and the caviar's delicate brininess created an elevated sushi experience that's well worth the indulgence.

Corn Wings 4/5

For sides, we ordered the Corn Wings ($8.80), which were grilled to perfection with an aromatic char that complemented the natural sweetness of the corn. It's a simple yet satisfying side dish that adds a fun twist to the meal.

Yuzu 4/5

Houjicha Tiramisu 4.2/5

We tried the Yuzu Sorbet ($8.80) and Houjicha Tiramisu ($8.80) for dessert. The Yuzu sorbet provided a refreshing palate cleanser after the richness of the ramen. The Houjicha Tiramisu was creamy and aromatic with a subtle roasted tea flavour, though the portion size in its shot glass serving felt a little small for the price.

Overall, Mensho Tokyo offers a unique and refined ramen experience. Despite the use of chicken soup for many of the ramen dishes, the broths are surprisingly rich and creamy, almost like a hybrid between tonkotsu (pork-based broth) and chicken-based ramen. The addition of exclusive dishes, sushi, and desserts elevates the experience even further, making it more than just a ramen stop but a dining destination. It's a little on the pricier side, but the quality justifies the cost. If you're looking for a place that reimagines ramen and offers something beyond the ordinary, Mensho Tokyo is definitely worth a visit!

Note: This is an invited tasting.


Mensho Tokyo
Raffles City
252 North Bridge Road
#03-43
Singapore 179103
Tel: +65 83808467
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination. Journey time about 3 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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Website
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]

Duomo Ristorante @ CHIJMES - Italian Classics, Hearty Italian Flavours, Charming Ambience

Recently opened in January 2024, Duomo Ristorante is an aptly named culinary gem nestled within the beautiful grounds of CHIJMES. The menu offers Italian classics made with fresh ingredients from both the Northern and Southern regions, showcasing the hearty flavours of Italian cuisine.

There is a cosy indoor dining area, but the outdoor terrace is particularly delightful, especially on cool evenings. Here, guests can fully immerse themselves in the vibrant atmosphere while enjoying views of the picturesque CHIJMES hall. The outdoor terrace is thoughtfully accented with Italian decorative touches, creating a charming and inviting ambience that sets the backdrop for a relaxing dining experience.

Bruschetta 4.2/5

We started with a variety of antipasti, the first being a delightful Bruschetta ($21). This classic Italian starter showcased simplicity at its finest. Each slice of rustic bread was perfectly toasted and topped with heirloom Sicilian pizzutello tomatoes and Pecorino cheese shavings. The juicy sweetness of the tomatoes made each bite very enjoyable!

Wagy Carpaccio 4.2/5

The Wagyu Carpaccio ($28) is also delicious. Delicate slivers of wagyu are elevated with a house-made sauce of truffle cream, butter, and parmesan. To add a refreshing contrast, the dish is generously garnished with rocket leaves, which provide a crisp freshness to balance the richness of the wagyu and the creamy sauce.

Seafood Cioppino 4.5/5

For something hearty, opt for their Seafood Cioppino ($28). The base of the Seafood Cioppino is a rich tomato broth infused with aromatic herbs and spices and simmered to perfection. The broth provides a comforting warmth that sets the stage for the seafood medley of calamari, clams, and prawns — a harmonious ensemble that reflects the essence of coastal Italian cuisine.

Bella Duomo 4.2/5

Whilst they are not particularly a pizza speciality restaurant, the pizza we tried here was pretty good! We had the Bella Duomo ($36), where the star of the show is the rich and savoury mortadella cold cut, which comes straight from Bologna. Accompanying it are crunchy pistachios, adding a delightful texture and nutty flavour, as well as creamy stracciatella cheese generously spread across the pizza.

Tagliolini Gamberi & Lemon 4.5/5

Next up were two plates of pasta, both of which I thoroughly relished and savoured. The Tagliolini Gamberi & Lemon ($38) is a dish inspired by the chef's childhood and beautifully captures the essence of an Italian summer with its bright and zesty flavours. Some of my dining companions found it slightly too tangy, but I enjoyed the refreshing acidity imparted by the lemons and capers. Regarding flavour profile, this dish stands out as one of the more distinctive pastas I've had in Singapore. If you opt for this pasta, I recommend mixing it thoroughly with the sauce right away to prevent clumping and to ensure every bite is as delightful as the last.

Gnocchi Funghi & Salsiccia 4.5/5

The Gnocchi Funghi & Salsiccia ($28) is another comforting dish that satisfies my palate. The gnocchi, mushrooms, and Italian sausage are enveloped in a luxurious, savoury sauce. The sausage is slow-cooked with a medley of onions, celery, and white wine, infusing the dish with hearty flavours that linger on the taste buds.

Polipo Arrosto 3.8/5

Polipo Arrosto ($38) celebrates the ocean's bounty with grilled octopus, which offers a slightly crispy exterior with a smoky char while maintaining a firm but not rubbery texture. Accompanying the octopus is a citrusy sauce infused with diced tomatoes and olives, adding a vibrant and tangy contrast to the seafood. Silky smooth potato and rocket salad accompany the dish.

Nodino di Maiale 3.8/5

The Nodino di Maiale ($38) features a pork chop marinated for 24 hours in a fragrant blend of rosemary and thyme and grilled to perfection. It is complemented by a smooth house-made apple mustard that adds a hint of sweetness. The flavours are good, but our pork cut was pretty lean, and I would have preferred the meat to be juicier.

Duomo Tiramisu 4/5

For dessert, the Duomo Tiramisu ($16) is a crowd pleaser. Layers of delicate ladyfinger biscuits soaked in espresso impart a robust coffee flavour. Sandwiched between these espresso-soaked layers is a velvety mascarpone cream. The dessert is elegantly finished with a dusting of cocoa powder, balancing the sweetness with a hint of bittersweet cocoa notes. For inclusivity, the Tiramisu is served alcohol-free.

Panna Cotta Alla Vaniglia 3.5/5

Another option is the Panna Cotta Alla Vaniglia, a creamy and light dessert made from a traditional recipe without gelatin. It's infused with vanilla bean specks and served with some fruits and nuts.

Duomo Ristorante presents a delightful array of dishes to satisfy diverse tastes, complemented by refreshing drinks and a great ambience perfect for enjoying time with loved ones and friends. Immerse yourself in the essence of la dolce vita whilst savouring a slice of Italy in this cheerful communal dining setting!

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.


Duomo Ristorante
CHIJMES
30 Victoria Street
#01-32
Singapore 187996
Tel: +65 89114874
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Website
Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 530pm - 11pm
Sat: 12pm - 11pm
Sun: 12pm - 1030pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

The Masses @ Arcade The Capitol Kemposki - Relocated to a More Centralised Place While Maintaining the Pricing Affordable

The Masses by Chef Dylan Ong has relocated from Beach Road to the prestigious Arcade at the Capitol Kempinski Hotel. This new chapter introduces a refreshed menu that marries contemporary French cuisine with bold Asian elements, delivering a unique Franco-Asian dining experience. The menu offers a cuisine with a French core harmoniously layered with Asian elements.

Squid Ink Kueh Pie Tee 4.2/5

We began our culinary journey with the Squid Ink Kueh Pie Tee ($12.90/4pc). Unlike the traditional version stuffed with cooked jicama, Chef Dylan elevates this snack by infusing the shell with squid ink and topping it with fresh crab meat. The sweetness of the crab pairs beautifully with the savoury crunch of the shell, making for a delightful start.

Smoked Pu Er Caviar & Beignet 4/5

Next, we tried the Smoked Pu Er Caviar & Beignet ($9.90/2pc). These fluffy beignets are filled with yuzu creme and topped with Avruga caviar, which has been smoked in-house with pu er tea. The tea's subtle aroma and the caviar burst create an elegant and unique flavour profile.

Steak Tartare 4/5

The Steak Tartare ($26.90) here is a symphony of flavours and textures. Served with sour cream, wasabi, mustard, charred onion, and pickled chye sim and topped with fried garlic chips, shallot chips, and caviar, it offers a rich and complex taste. Spreading the tartare on the accompanying shiso Kueh Loyang adds a crispy contrast that enhances each bite.

Salad Nicoise 3.5/5

A refreshing and healthy option is the Salad Nicoise ($23.90). This vibrant dish features gem lettuce, seasonal vegetables, tomatoes, olives, and aburi swordfish, all dressed in a tuna emulsion and topped with a soft-boiled egg. It perfectly balances flavours and textures, making it a standout salad.

Moules Marinieres 4/5

The Moules Marinieres ($16.90) is an innovative twist on the classic chawanmushi. Beneath the uni sabayon sprinkled with Espelette pepper lies a soft and creamy steamed egg custard with blue mussels. It's a delightful mix of textures and flavours paired with a crispy rice paper cracker.

Wagyu Beef Tongue 4/5

The Wagyu Beef Tongue served atop a crispy scallion pancake, is layered with red wine onion marmalade, pickled mustard seeds, pickled onions, shiso leaf, Dijon mustard, and lemon vinaigrette. The sweetness of the marmalade and the sharpness of the pickled elements create a harmonious balance, making this dish a highlight.

Stuffed Zucchini Flower 3/5

The Stuffed Zucchini Flower ($29.90), air-flown from Holland, is filled with mozzarella cheese and drizzled with lavender honey. Though the flower-to-cheese ratio felt a bit off, the lemon and caper aioli lifted the dish, adding a zesty finish.

Lemon Sole Meuniere 4/5

The Lemon Sole Meuniere ($39.90) makes a grand entry with a whole sole fish served in an "Asian Grenobloise" sauce topped with coldwater shrimp and sliced almonds. The unique twist of salted vegetables blended into the sauce offers a nod to the traditional Teochew steamed fish.

Dry Aged Spiced Roasted Chicken 4.5/5

A favourite is the Dry Aged Spiced Roasted Chicken ($21.90/half). The tender chicken served with parsnip puree, chilli jam, and charred kailan in a soy sauce chicken jus, stands out for its flavorful skin and well-balanced accompaniments.

Duck Confit 4.8/5

The Duck Confit ($21.90), a signature dish from Chef Dylan's early career, is served atop rice noodles with local mushrooms and mirabelle plum vinaigrette, finished with house-cured egg yolk. This dish reinterprets the local moonlight Hor Fun, adding a nostalgic yet innovative touch.

Steak Au Poivre 5/5

The Steak Au Poivre ($29.90) features 2GR Australian Wagyu seared and served in a browned butter sauce accented by lemon and capers. The tender shoulder cut is packed with robust flavour, and the black pepper sauce is truly the soul of this dish.

Corn & Cereal 4.5/5

For dessert, we had the Corn & Cereal ($13.90), a warm toffee and corn pudding served in whiskey caramel sauce, topped with cereal and housemade cereal ice cream. It's not overly sweet and offers a delightful play of textures and flavours.

Truffle & Tulakalum, TNT 4.2/5

The Truffle & Tulakalum, TNT ($15.90) is a savory-sweet chocolate-based dessert. Housemade black truffle ice cream is paired with Valrhona Tulakalum chocolate ganache and piped chocolate mousse and finished with shaved black truffle, sea salt, and lemon verbena oil. This dessert is a must-try for chocolate lovers.

The Masses at The Capitol Kempinski Hotel offers a sophisticated yet approachable dining experience with its Franco-Asian cuisine. Chef Dylan Ong's innovative take on classic dishes and his use of premium ingredients make this a must-visit destination. The varied menu ensures there is something for everyone, and I'm excited to see how the menu evolves over time.

Note: This is an invited tasting.


The Masses
Arcade @ The Capitol Kempinski
13 Stamford Road
#01-84
Singapore 178905
Tel: +65 6518 4988
Facebook
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Website
Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon-Sat: 1130am - 1030pm

Direction:
1) Alight at City Hall MRT station. Take Exit B. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]