Showing posts with label .Station: Marina Bay. Show all posts
Showing posts with label .Station: Marina Bay. Show all posts

Monday, June 26, 2023

Okasa Sushi Bar by Daiyusan @ Launches Omakase Menu In New Outlet

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Okasa Sushi Bar at Asia Square is opened by the same team behind Daiyusan, a highly popular Japanese restaurant in Tai Seng. Barely four months old, Okasa is working towards delivering one of the best omakase experiences alongside other speciality dishes, including mains and yakitori.

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Snow Crab Chawanmushi

Our omakase dinner started with Snow Crab Chawanmushi. Topped with a juicy fried snow crab leg and vibrant Ikura, every spoonful of the egg custard was elevated with an interplay of textures met with bursts of umaminess.

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Sashimi Mori

Our next course was Sashimi Mori (3 kinds) featuring Otoro, Hokkaido Scallops, Kue and Akami. Each of them was notably succulent with a mouth-filling texture. In particular, the Hokkaido Scallops were plump and sweet, and the Otoro captivated with a melting texture.

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Amadai

Grilled Fish was the next course, featuring charcoal-grilled Amadai. Before grilling it over the charcoal, the fish was first deep-fried to crisp up the skin. It was served with housemade Haku Su jelly, which had a vinegary profile that provided a refreshing contrast to the fish.

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Aka Ebi Sushi

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Kuromutsu Sushi

Our next course comprised six kinds of sushi. Amongst all, Aka Ebi Sushi with Ikura stood out with an enjoyable interplay of texture and flavours resulting from a combination of sweet, smoky and buttery aburi Ebi and pops of briny ikura. Kuromutsu Sushi was memorable. Also known as the chutoro of the mutsu fish, Kuromutsu was divine with a good amount of fats, giving the sushi a rich texture.

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Hay-smoked Salmon and Skipjack Tuna

What's next left an impression. House-smoked with hay, the Smoked Salmon and Skipjack Tuna was laced with hints of smoky hay notes that intrigued our senses. The smoked salmon was mouthwatering with a meaty texture.

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Chef Mini Don

Luciously loaded with Negitoro, Uni, flame-seared Flounder fin, Otoro, and Ikura is the Chef Mini Don, which is probably one of the best I had. What enhanced the overall taste was the Otoro that had been lightly seared directly with binchotan charcoal, imparting a depth of smoky flavour that seamed the ingredients together harmoniously.

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Truffle Tamago Yaki

Before dessert, Truffle Tamago Yaki is usually served. Interestingly, its sweet flavour profile acts like a palate cleanser. The tamago uses truffle oil instead of olive oil to achieve an earthy flavour. Hence the otherwise assertive flavour was subtle as it permeated the entire egg.

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A5 Waygu Yakitori

We had the chance to try one of Osaka's specialities - A5 Wagyu Yakitori. Done yakitori style, the wagyu cubes were rich with beefy flavours. They were skillfully grilled to attain nicely charred edges, adding a touch of smokiness to the overall taste profile.

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Red Bean Yokan

Our Omakase dinner ended with Miso Soup, followed by my favourite of all time! Our sweet was a red bean dessert - Red Bean Yokan. It looked so simple and rustic, yet it was pure deliciousness.

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. Note: This is an invited tasting.


Okasa Sushi Bar
Asia Square Tower 2
12 Marina View
#02-16
Singapore 018961
Tel: +65 87855855
Instagram
Nearest MRT: Shenton Way (TE Line), Downtown (DT Line), Marina Bay (CC, NS, TE Line)

Opening Hours:
Mon-Sat: 1115am – 3pm, 530pm – 930pm
(Closed on Sun)

Direction:
1) Alight at Shenton Way MRT station. Take Exit 3. Walk to destination. Journey time about 2 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit E. Walk to Marina View. Turn left onto Marina View. Walk to destination. Journey time about 3 minutes. [Map]

3) Alight at Marina Bay MRT station. Take Exit 1. Turn left and walk down Commerce Street. Walk to Marina View. Turn left onto Marina View and walk to destination. Journey time about 5 minutes.  [Map]

Monday, April 3, 2023

Path Restaurant @ Marina Bay Financial Centre - Celebrates 1st Anniversary With New Menu And Whole New Dinner Format

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Time flies, and Path Restaurant celebrates its first anniversary with a new menu and dining format. Back then, the menu was more communal, and which is hard for customers to try everything on the menu. Now, two new prix fixe menus allow diners to explore Chef Marvas's interpretation of East Asia flavours through French fine-dining techniques and presentation.

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Aubergine Sphere 3.5/5

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Lamb Beignet 3.8/5

I had the eight-course Expedition Menu ($228++), starting with a trio of Amuse Bouche comprising of Aubergine Sphere, Abacus Seed Skewer and Lamb Beignet. The Aubergine Sphere is made with graffiti eggplant puree served atop a housemade parmesan sable tartlet. The Lamb Beignet is like a croquette encased with hand-shredded braised lamb shoulder in teriyaki sauce.

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Abacus Seed Skewer 4.5/5

My favourite is the Abacus Seed Skewer which surprised me with its modern execution of the traditional Suan Pan Zi. The abacus seed is grilled on binchotan and topped with dried shrimp ragu and winter truffle shavings.

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Japanese Katsuo 4/5

Next, I had the Japanese Katsuo featuring dry-aged bonito fish. Bonito fish trimming is chopped, mixed with quinoa and soy sauce, and topped with bonito fish slices. It is then garnished with caviar, beetroot flower and nashi pear cubes. While it is a tartare dish, it felt more like having sushi. It is a new and interesting way of having tartare.

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Shanghainese Hairy Crab Roe 5/5

Hands down, the Shanghainese Hairy Crab Roe is everyone's favourite dish for the night. The umami hairy crab roe is served on a bed of soy curd, together with fresh crab meat and crispy rice. The dish comes with mini French baguette, allowing you to mop up the deliciousness.

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Deep Sea Fish Maw 4.2/5

The Deep Sea Fish Maw is a dish I enjoyed on my previous visit. This is version two of the dish. Due to supply issues, Chef Marvas changed the fish maw supply but retained the desired textural enjoyment. It is served in a bright and vibrant beurre blanc sauce that lifts the enjoyment of the fish maw that has been double-boiled in sake and dashi broth.

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BBQ South African Abalone 4/5

Next, we had the BBQ South African Abalone served on top of a bed of risoni. It felt like a Chinese rice dish with the risoni pasta substituting the rice grain pan-fried in teriyaki sauce. The abalone grilled over binchotan is firm and tender, topped with burnt seaweed emulsion and pickled Huaishan.

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Oriental “Bouillabaisse” 4/5

The Oriental "Bouillabaisse" comes in a tofu bag, also known as money bag, filled with diced Australian sea cucumber, shrimp, bamboo shoots and Beijing cabbage packed with contrasting textures. What intrigued me was the soup's complex flavour. The soup is made by coming prawn and fish stock, followed by adding tomatoes into it for a tang fish.

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Pork Trotter “Crepinette” 3.8/5

It is a creative and unique way of recreating the classic pork trotter in the form of a Pork Trotter "Crepinette". The pork trotter is chopped into small pieces and mixed with mushroom ragu. The mixture is moulded into a ball and wrapped in caul fat. It is then pan-seared until crispy and paired with housemade Mei Cai sauce. I would enjoy the rendition even more if the mixture was less fatty.

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15 Days Dry Aged US Duck Crown 4.8/5

The meal's highlight has to be the 15 Days Dry Aged US Duck Crown. The beautiful red meat is dry aged, hung on top of a charcoal grill to infuse with the smokey flavour, slow roasted and finished with deep frying before serving. It is paired with eight different condiments, showcasing how the duck is appreciated differently in Asia.

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Heirloom Tomato 4.5/5

After all the savoury dishes, the Heirloom Tomato creates the bridge to the dessert. It is sweet and refreshing, finished with fresh strawberries and oolong tea foam.

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Mongolian Milk Curd 4/5

The Mongolian Milk Curd is an uncommon dessert made using whole milk enriched with Valrhona white chocolate, Greek yoghurt and extra virgin olive oil. Fresh blueberries and chopped pistachio nuts are added for extra texture and taste profile.

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Petite Four - Red Date "Sorbet"

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Petite Four - Citrus "Bonbon"

Last but not least, we ended our eight-course menu with the Petite Four consisting of Red Date "Sorbet", Citrus "Bonbon", Hawthorn "Gummies", and Lotus Seed "Madeleine". It is a perfect ending to an impressive and delicious meal. My favourite is the citrus "bonbon" and the lotus seed "madeleine".

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Petite Four - Hawthorn "Gummies"

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Petite Four - Lotus See "Madeleine"

Chef Marvas has also refreshed the lunch offerings – one prix fixe menu titled “Gourmet Lunch” and a curated a-la-carte lunch menu. While a few dishes parallel those of the dinner menu, most items are unique to the lunch hour and vice versa.

Note: This is an invited tasting.


Path Restaurant
Marina Bay Financial Centre
Tower 3
12 Marina Boulevard
Singapore 018982
Tel: +65 64430180
Facebook
Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC, NS, TE Line)

Opening Hours:
Mon-Fri: 1130am - 2pm, 6pm - 9pm
Sat: 6pm - 9pm
(Closed on Sun & PH)

Direction:
1) Alight at Marina Bay MRT station. Take Exit 1. Walk to traffic junction Boulevard Central and Marina Way. Cross the road. Walk to Marina Bay Financial Centre Tower 3. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit C. Walk to Straits View. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Friday, March 24, 2023

Numb Restaurant @ Marina One West Tower - Bringing Modern Trending Sichuanese Cuisine To Singapore

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Numb is the newest restaurant to be opened at Marina One West Tower. Two bankers founded the restaurant, offering authentic Sichuanese cuisine reinterpreted with contemporary techniques.

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Succulent Fried Chicken Wings with Special Handmade Chips 3.5/5

We kickstarted our dinner with a couple of Sichuan tapas and bar snacks. It is not just about spicy food at Numb restaurant. The Succulent Fried Chicken Wings with Special Handmade Chips ($19.80) is a kid's friendly choice grilled to a delightful juiciness.

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Imperial Sauced Sliced Beef 3.5/5

The Imperial Sauced Sliced Beef ($23.80) comes in two flavours, Numbing & Spicy or Braised. We had the numbing and spicy flavour, whereby the flavourful beef slices were paired with crunchy asparagus and broccoli.

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Sliced Pork Belly with Classic Garlic and Chilli Sauce 4.2/5

A delightful appetiser is the Sliced Pork Belly with Classic Garlic and Chilli Sauce ($18.80). Of course, the soul has to be the garlic and chilli sauce, which accentuated the enjoyment of the boiled pork belly.

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Mashed Pepper with Century Egg and Eggplants 3/5

The Mashed Pepper with Century Egg and Eggplants ($13.80) is new in my food journey. I haven't eaten anything like that before. Upon serving the dish, the server will mash up everything. While the flavours are on point, I didn't enjoy the mushy texture due to the mashing. There is a spicy and non-spicy version.

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Mala Broth Boiled Seabass 4.2/5

The real kick comes from the Mala Broth Boiled Seabass ($39.80/$49.80), where tender boiled seabass is immersed in Sichuan dried chilli. Plough apart the dried chilli to discover a treasure trove of soybean sprouts, enoki mushrooms and celery. Unlike the usual mala broth boiled seabass, crispy fried fish are added for extra crunch.

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Trendy Peking Duck in Spicy Stew 4.5/5

My favourite dish is the Trendy Peking Duck in Spicy Stew ($39.80). Apparently, the dish is currently making waves all over China. The roasted duck is slow-cooked in a rich stew, further enhanced with beancurd sticks, sliced lotus root, kelp, black fungus and enoki mushrooms. The spiciness did not undermine the enjoyment of the poultry.

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Awesome Spicy Chilli Chicken with Fried Dough Twist 4/5

Another staple Sichuan dish is the "La Zi Ji". The Awesome Spicy Chilli Chicken with Fried Dough ($30.80/$40.80) is Numb's interpretation of the classic dish, comprising chicken cubes stir-fried with a generous amount of chopped chilli. It even added fried dough twist for that extra textural enjoyment.

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Applewood Smoked Crispy Chicken 3/5

The Applewood Smoked Crispy Chicken ($33.80) is presented in a smoked jar, infusing the skinless boneless chicken with the applewood fragrant. The roasted tempeh and peanuts provided a complementing lift in texture and flavour. However, the taste profile could be more punchy.

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Champion Beef and Mixed Veggies in Golden Spicy Sour Soup 4.5/5

Another delicious dish I immensely enjoyed is the Champion Beef and Mixed Veggies in Golden Spicy Sour Soup ($39.80/$49.80). Tender beef slices are cooked in a robust spicy, sweet and sour broth. Best to have a bowl of steamed rice to go with the appetising dish.

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Sweet and Sour Pork Fruit Platter on Ice 4.2/5

Not all dishes are spicy at Numb, such as the Sweet and Sour Pork Fruit Platter on Ice ($32.80). It is juicy and meaty, complemented by the fruity sweetness.

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Stir-Fried Jack Beans, Stir-Fried Chinese Lettuce 4/5

Remember to have your greens for a balanced diet. Both the Stir-fried Jack Beans with Red Chillis and Sichuan Pickles ($19.80) and Stir-fried Chinese Lettuce ($17.80). Though simple, it is cooked to a delectable crunch.

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Sichuan Inspired Traditional Homemade Mapo Tofu

The Sichuan Inspired Traditional Homemade Mapo Tofu ($24.80) is deliciously addictive with silky tofu and minced beef, cooked in douban and douchi, the traditional recipe for the classic dish.

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Pumpkin Pancake 4.2/5

We had a couple of desserts to wrap up the dinner, starting with the Pumpkin Pancake ($9.80). The warm pancake has a delightful mochi-like texture, topped with sesame seeds for a fragrant finish.

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Osmanthus Coconut Cake 4.2/5

The Osmanthus Coconut Cake ($8.80) is a light and refreshing jelly dessert infused with the osmanthus aroma.

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Fancy Rainbow Ice Jelly with Glutinous Rice Balls 3.8/5

Lastly is the Fancy Rainbow Ice Jelly with Glutinous Rice Balls ($10.80). Served chilled, it is an ideal dessert to freshen up the palate and cool down the burning tongue after all the rich and spicy food.

Note: This is an invited tasting.


Numb Restaurant
Marina One West Tower
#01-12
9 Straits View
Singapore 018935
Tel: +65 94601960
Facebook
Instagram
Website
Nearest MRT: Downtown (DT Line), Shenton Way (TE Line), Marina Bay (CC, NS, TE Line)

Opening Hours:
Mon-Sat: 11am - 3pm, 5pm - 10pm
(Closed on Sun)

Direction:
1) Alight at Shenton Way MRT station. Take Exit 1. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit C or E. Walk to Straits View. Turn right onto Straits View. Walk down Straits View. Walk to destination. Journey time about 5 minutes. [Map]

3) Alight at Marina Bay MRT station. Take Exit 1. Turn left onto Commerce Street. Walk to destination. Journey time about 5 minutes. [Map]


Friday, March 4, 2022

Path Restaurant @ Marina Bay Financial Centre - Paving The Path To A Vivid Modern Asian Dining Experience

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Path Restaurant at Marina Bay Financial Centre is the newest and exciting opening in the F&B scene. The modern Asian restaurant is Chef Marvas Ng's inaugural restaurant in partnership with 1855 F&B. The food at Path is a multi-layered experience. Each dish is a seamless composition of French fine-dining techniques and presentation, using comforting East Asian flavours.

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Wakamatsu Strait Yellowtail 4.2/5

Our dinner at Path started with the light and refreshing Wakamatsu Strait Yellowtail ($36). The clean tasting sashimi is brightened by the pickled Chinese artichoke and zucchinis, whetting the appetite for the next course.

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Hand-Dived Hokkaido Scallop 4/5

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Next is the Hand-Dived Hokkaido Scallop ($58) served and cooked at the tableside. The sashimi-graded scallops from Hokkaido are seared on a hot stone, topped with sakura ebi and cooked with a seaweed truffle sauce. The scallop was plump and sweet. The touch of theatrical completes the whole experience. It is paired with Pickled Kombu Pumpkin Salad, refreshing up the palate.

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Premium Kuhlbarra Fish Maw 4.5/5

The Premium Kuhlbarra Fish Maw ($35) is a new culinary experience. It is my first time eating fish maw this way. It showcases the chef's philosophy incorporating the premium Asian ingredients in a collagen-rich Douxi caviar sauce with fresh greens. It is a dish packed with complex and rich flavours, finished with delightful textural finishing.

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"Suan Ni" Hong Man 4/5

It is my first time having the eel with the spinal cord intact, and more even how it is cooked in a braising sauce that consists of garlic and Dou Ban Jiang. The "Suan Ni" Hong Man ($24) reminds me of the traditional Chinese dish, Suan Ni Bai Rou boosting with garlic aroma.

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French Organic Cauliflower 4.2/5

This is probably the best cauliflower steak I have eaten. The French Organic Cauliflower ($24) is braised in vegetable stock till soft and tender and then deep-fried for exterior crispiness. A layer of mayonnaise is coated around the cauliflower and then topped with house-blend furikake and buckwheat seasoning for that extra lift in flavouring.

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Crispy Japanese Amadai 4.5/5

The Crispy Japanese Amadai ($75) is a beautiful dish paired with black bean beurre blanc. It is the same sauce used for the fish maw dish. However, I find the sauce complements the fish better. In addition, the crispy scales on the skin provided that extra textural enjoyment.

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Signature Butter-Roasted Herb-Brined French Poulet $72

A highlight at Path is the Signature Butter-Roasted Herb-Brined French Poulet ($72). Before roasting in the oven, the chicken is brined with Chinese herbs and then coated with 800 to 1000gm of butter. This result is a beautiful and tender chicken infused with butter and herbs. To appreciate the chicken further, you can have it with the butter chicken jus sauce and scallion salsa.

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Daikon Sword Leaf Lettuce Roll

Chef Marvas's mum would always serve salad with roasted chicken as a child. So in creating this memory, Chef Marvas introduces the Daikon Sword Leaf Lettuce Roll to go with the Signature Butter-Roasted Herb-Brined French Poulet. The sharp and refreshing salad helps to cut the richness.

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Signature Wild Forest Mushroom Donabe with Premium Japanese Rice 4.5/5

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If you need your carbs, I would highly recommend the Signature Wild Forest Mushroom Donabe with Premium Japanese Rice ($38). Each mouthful of the fragrant rice is brimming with an abundance of flavours and textures from the oats, waxed meat, porcini mushrooms and vegetables.

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Whiskey Bombe Alaska 4/5

Wrapping up our dinner, we have two desserts - Whiskey Bombe Alaska ($28) and French Canele ($18 for 3pc). Go for the whiskey ice cream served with Kirsch marmalade and meringue for something sweet and light. However, what intrigues me is the french canele made with Chinese Bai Jiu (white wine). Baked to perfection, it comes with a crusty exterior, soft and fluffy interior with a tad of the fragrant bai jiu.

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French Canele 4.5/5

Path restaurant is definitely an exciting addition to the dining scene offering modern Asian cuisine. Chef Marvas brings a precise balance between French finesse and the East Asian ingredients that feel and taste sumptuous yet possess a reassuring familiarity that warms the heart.

Note: This is an invited tasting.


Path Restaurant
Marina Bay Financial Centre
Tower 3
12 Marina Boulevard
Singapore 018982
Tel: +65 64430180
Facebook
Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC Line, NS Line)

Opening Hours:
Mon-Fri: 1130am - 2pm, 6pm - 9pm
Sat: 6pm - 9pm
(Closed on Sun & PH)

Direction:
1) Alight at Marina Bay MRT station. Take Exit B. Walk to traffic junction Boulevard Central and Marina Way. Cross the road. Walk to Marina Bay Financial Centre Tower 3. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit C. Walk to Straits View. Cross the road. Walk to destinaiton. Journey time about 3 minutes. [Map]