AMI Patisserie x Roku Gin - Presents a Cocktail and Dessert Omakasae Experience from 4 to 6 April 2025

This spring, Roku Gin and AMI Patisserie collaborate to present a cocktail and dessert omakase session from April 4–6. The Sakura Bloom 2025 Edition returns by popular demand, a bottle embodying the Japanese concept of shun — the fleeting moment when nature is at its peak in vibrancy and vitality. In the same vein, "AMI" also translates to "blossoming in Asia" in Japanese. This 8-course omakase showcases Chef Makoto's signature creations alongside specially curated Roku Sakura Bloom-infused desserts. The experience is elevated with a signature Roku serving — the Roku Sakura Bloom Gin and Tonic with Pink Gari — as well as two limited-edition cocktails crafted by local food stylist and entrepreneur C.R. Tan.

Miso Madeleine 4/5

The omakase began with a savoury and buttery Miso Madeleine, topped with Yaki Nasu and Parmigiano.

Signature Choux 5/5

Next was Chef Makoto's highly raved-about Signature Choux. The delicate choux pastry encased a classic, creamy organic egg filling, which contrasted beautifully with its slightly crisp shell. The crème fraîche on top enhanced the creamy mouthfeel, while caviar and shiso flowers added a well-balanced savoury depth.

Hokkaido Crab Tartelette 4.5/5

Following that was the Hokkaido Crab Tartelette, featuring a tart base topped with a harmonious blend of Hokkaido crab, scallop, green apple, amera tomato, and young ginger. The tart was baked to achieve a deep browning, adding depth to the flavours. A layer of yoghurt cream tied the elements together, complementing the textures beautifully.

Smoked Omi Roasted Beef Tarte 4.5/5

We enjoyed the Smoked Omi Roasted Beef Tarte, which featured house-made brioche, Omi beef from Chef Makoto's hometown, and uni for a heartier bite. The well-seasoned brioche served as the perfect vessel for the luscious, smoky Omi beef and creamy uni, with a touch of wasabi cream to bring the elements together.

Japanese Asparagus Tarte 5/5

The Japanese Asparagus Tarte truly celebrated the beauty of spring. Layering on top of a buttery sweet tart base were crunchy Japanese asparagus, tender slices of shiitake, and Parma ham. Seemingly simple ingredients, every bite was packed full of flavours with a satisfying mouthfeel.

Japanese Spring Citrus 4.5/5

Moving on to the highly anticipated desserts: First was the Japanese Spring Citrus, a refreshing combination of gin jelly infused with Roku Sakura Bloom Edition, mandarin orange, and kumquat granita.

Marble Dark Chocolate 4/5

Next came the Marble Dark Chocolate, which delivered bold, intense flavours with crispy tiles, 72% dark chocolate ganache, coffee cream, and Cognac Amaretto ice cream.

Strawberry Sakura 5/5

The final creation — and my personal favourite — was Strawberry Sakura. This classic pairing of strawberries and cream was elevated with delicious rice pudding infused with Roku Sakura Bloom Edition, fresh strawberries, strawberry granita, and velvety coconut ice cream.

Oyatsu 4.5/5

Ending the meal was Oyatsu, the Japanese version of Petit Four — Warabimochi. Made from a family recipe, the warabimochi had an impressive stretchy and chewy texture. It was delicious with a thin coating of kinako powder and a drizzle of kuromitsu.

In addition to the collaboration, from 1 – 30 April, a Limited Edition Sakura Bloom Petite Gateaux Set of 4 will be available at AMI for $68++. This set incorporates four harmonious sweet treats: strawberry tarte, Matcha Kinako Choux, Sakura Choux, and spring citrus tarte. For every purchase, a complimentary serving of Sakura Bloom Gin & Tonic with Pink Gari will be up for redemption while stocks last.

The sit-down omakase experience will be a 2-hour session at $128++.

CRAFT WITH BLOOM OMAKASE EXPERIENCE
4 – 6 April 2025 | 12pm, 3pm, 630pm
Online Consumer Sign Ups from 24 March 2025 HERE. (Slots are on a first come first serve basis)

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.


AMI Patisserie
27 Scotts Road
Singapore 228222
Tel:+65 8907 6146
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Patisserie Café
Tue-Fri: 1130am - 6pm
Sat-Sun, PH: 11am - 6pm
(Closed Mon-Tue from 19 Feb 2024 onwards)

Tsudoi Dining Room - Chef's Table Discovery Experience
Wed-Sat: 12pm - 3pm, 7pm - 9pm
Sun: 12pm - 6pm

Diretion:
1) Alight at Newton MRT station. Take Exit A. Walk down Scotts Road. Walk to destination. Journey time about 6 minutes. [Map]

Ki-sho (葵匠) @ Scotts Road - Breathes New Life with New Kappou Master Chef Kawaii Hideki

Nestled within a charming black-and-white heritage bungalow, Ki-sho (葵匠) has long been revered for its artful approach to Japanese fine dining. With the arrival of Head Chef Kawaii Hideki, boasting over 30 years of experience, the restaurant now presents an elevated kappou-style omakase experience, showcasing the finest seasonal ingredients prepared with precision and finesse. Guests can select from a 7- or 8-course lunch menu (starting from $168) or an 8- or 10-course dinner menu (starting from $268), promising a meticulously curated gastronomic journey.

Kabusecha - Hot Tea & Tea Leaves in Ponzu Sauce 3.5/5

I had the pleasure of indulging in the 8-course Omakase ($268++), which commenced with Hot Tea accompanied by 3-day-aged Tea Leaves in Ponzu Sauce. This was my first time consuming tea leaves in this manner, and the experience was intriguingly refreshing. The tea leaves offered a slightly earthy and umami-laden bite, brightened by the citrusy ponzu.

Sakizuke - Kegani 4.5/5

The Sakizuke (appetiser) featured Kegani (hairy crab) with Tomato Jelly. The crab's natural sweetness was uplifted by the lightly tangy and refreshing tomato jelly, creating a well-balanced and delicate starter.

Otsukuri - Seasonal Sashimi 4.5/5

Moving on to the Otsukuri (sashimi course), an exquisite selection of seasonal sashimi graced the plate: Seabream, Belt Fish, Akami, Otoro, and Monkfish Liver. Each piece exemplified pristine freshness, with the Otoro standing out for its meltingly rich and buttery texture. The monkfish Liver, often referred to as the "Foie Gras of the Sea," provided a creamy, umami-packed indulgence.

Kinki with Fukahire and Ebi Imo 4.5/5

The Kinki with Fukahire and Ebi Imo followed, featuring Rock Fish paired with Shark Fin and Shrimp Taro. The dish was a soothing, warm delight, adding a comforting touch after the refreshing cold courses.

Charcoal-grilled Freshwater Eel with Eggplant 4.5/5

The Charcoal-Grilled Freshwater Eel with Eggplant showcased perfectly grilled eel lightly glazed with a sweet yet balanced sauce, allowing the eel's natural flavours to shine. The lack of soft bones in the eel added to the enjoyability of each bite. The accompanying eggplant was also cooked to a delightful texture.

Cod Sperm in Tonkatsu Broth 4.5/5

A surprise highlight was the Cod Sperm in Tonkatsu Broth. Typically served with ponzu sauce, the creamy shirako was instead paired with a deeply savoury tonkatsu broth, creating a silky and comforting soup-like experience that I personally preferred over the usual ponzu preparation.

Charcoal-grilled A5 Omi Wagyu 4.2/5

For the meat course, the Charcoal-Grilled A5 Omi Wagyu was grilled over charcoal, allowing diners to appreciate its full-bodied flavour and marbling. The beef was accompanied by five distinct condiments — Marinated Black Miso, Snow Salt, Freshly-Grated Wasabi, Marinated Barley, and Deep-Fried Garlic — offering different flavour profiles to suit individual preferences.

Saba Donabe 4.8/5

The Saba Donabe served as the carbohydrate dish to round off the savoury courses. The fragrant, fluffy rice, mixed with mackerel, was packed with complex yet comforting flavours, further enhanced by housemade pickles and a side of soup. A sprinkling of ikura added a satisfying burst of briny umami in each mouthful.

Warabi Mochi 4/5

For dessert, the meal concluded with a duo of sweets — Seasonal Fruits and Warabi Mochi — offering a light and refreshing end to the omakase experience.

Seasonal Fruits 3.8/5

With Chef Kawaii Hideki's refined techniques and deep understanding of Japanese gastronomy, Ki-sho continues to impress with its elegant, ingredient-driven omakase experience. The kappou-style dining allows guests to fully appreciate each dish's precision, artistry, and finesse, making this a must-visit destination for those seeking an authentic yet elevated Japanese dining experience in Singapore.

Note: This is an invited tasting.


Ki-sho
29 Scotts Road
Singapore 228224
Tel: +65 9061 6109
Facebook
Instagram
Website
Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 630pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right on Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]

Chui Huay Lim Teochew Cuisine (醉花林品潮轩) - Launches Teochew Muay Lunch with Exciting New Dishes

After three months of renovation, Chui Huay Lim Teochew Cuisine (醉花林品潮轩) has reopened its first floor, unveiling a modern and elegant 188-seat dining space with a show kitchen. To mark this milestone, Consultant Chef Chan Ka Cheong, a veteran of Teochew cuisine, has introduced a Teochew 'Muay' Menu, offering both classic favourites and exciting new dishes — exclusively available for lunch daily from 11:30 AM to 2:30 PM.

Teochew Braised Platter 4.5/5

We began our meal with the Teochew Braised Platter ($42), a delightful selection of large pig intestines, pig trotters, goose web, and squid. Each ingredient is braised individually in a rich, aromatic broth made from over 20 carefully selected ingredients. The standout for me was the braised squid — a rare find in braised platters, adding a tender chewiness to the mix.

Poached Threadfin served with Fermented Bean Paste 4.2/5

A nod to the fishermen of Shantou, the Poached Threadfin served with Fermented Bean Paste ($8.80 per 100g) poaches fresh threadfin in a light broth of salt water, ginger, and spring onion, preserving its delicate sweetness and buttery texture. The real magic happens when you pair the tender fish with the Puning fermented bean paste sauce, which adds a deep umami richness to the dish.

Teochew Puning Fermented Bean Chicken 5/5

A crowd favourite, the Teochew Puning Fermented Bean Chicken ($13/$26/$48) features kampung chicken slow-cooked in a braising sauce made from Puning soybeans, ginger, spring onion, and pandan leaf. The highlight is undoubtedly the braising sauce — a rich, aromatic concoction that perfectly complements the tender chicken. This dish is a must-order.

Preserved Radish Omelette 4.5/5

The inch-thick Preserved Radish Omelette ($7) is made using premium Chaoshan radish, which is stir-fried with fragrant garlic and pork lard before being whisked into the egg mixture. The result is a thick, fluffy omelette with a satisfying bite in every mouthful.

Puning Beancurd 3.5/5

This speciality Puning Beancurd ($7) from Chaoshan is handcrafted by a Chinese artisan, ensuring a silky smooth texture inside and a crispy golden crust outside. It's served with a flavourful seasoning dip of Chinese chives, salt, sesame oil, and white pepper, elevating its delicate, nutty taste.

Hand Minced Pork Patty Steamed with Aged Preserved Radish 4.2/5

The Hand Minced Pork Patty Steamed with Aged Preserved Radish ($11) features an Iberico pork patty chopped by hand and mixed with prawn, 20-year-aged preserved radish, and water chestnut. The combination offers a juicy, umami-packed bite with a delightful crunch from the water chestnuts.

Chaoshan Aged Preserved Radish, Conpoy and Pork Porridge 4.8/5

To complete the Teochew porridge experience, we had the Chaoshan Aged Preserved Radish, Conpoy, and Pork Porridge ($7.50). Made with Wuchang rice, known for its exceptional quality and firm texture, the porridge is flavoured with Japanese dried scallops, aged radish, and Iberico pork. This dish takes a humble comfort food and turns it into an indulgent delight.

Chui Huay Lim Teochew Cuisine successfully marries tradition with modernity, offering a revitalised dining space while staying true to its Teochew culinary roots. Whether you're a Teochew porridge lover or new to the cuisine, the Teochew 'Muay' Menu is an authentic and comforting experience that is worth revisiting.

Note: This is an invited tasting.

Chui Huay Lim Teochew Cuisine 醉花林品潮轩
Chui Huay Lim Club
190 Keng Lee Road
#01-02
Singapore 308409
Tel: +65 6732 3637
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 11pm

Direction:
1) Alight at Newton MRT station. Take Exit A. Walk to bus stop at Newton MRT station (Stop ID 40181). Take bus number 5, 54, 143, 162 or 167. Alight at next stop. Cross the road. Take the path between Newton 18 and Newton Life Church to Keng Lee Road. Turn left on Keng Lee Road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Newton MRT station. Take Exit B. Walk to Newton Circle and make your way to Keng Lee Road. Walk to destination. Journey time around 15 minutes. [Map]

Li Bai Cantonese Restaurant @ Sheraton Towers Singapore - Ushering in Lunar New Year with Festive Elegance

Li Bai Cantonese Restaurant at Sheraton Towers Singapore welcomes the Lunar New Year with an opulent lineup of festive dishes and reunion feasts, available from 1 January to 12 February 2023. Known for its refined Cantonese cuisine, Li Bai’s offerings this year are both traditional and creative, featuring premium ingredients presented with flair.

Crispy Eel, Australian Lobster and Hamachi Yusheng 4/5

Li Bai kicks off the celebration with a visually stunning Crispy Eel, Australian Lobster, and Hamachi Yu Sheng. Designed like a vibrant garden with an intricate snake motif in the centre, this dish pays homage to the Year of the Snake. The medley of crispy eel, succulent lobster, and fresh hamachi adds both texture and flavour, while the festive toss promises a year of abundance and prosperity.

Sauteed Bird's Nest with Crab Roe 4.2/5

The Sauteed Bird's Nest with Crab Roe is a winner for a nourishing and comforting start. The crab roe infuses the dish with a burst of umami, enriching the already delicate flavours of the bird's nest. This soup strikes a fine balance between indulgence and subtlety, making it a highlight for those who love refined Cantonese soups.

Steamed Alaskan King Crab with Egg White 4.5/5

A standout dish, the Steamed Alaskan King Crab with Egg White, combines the meaty Alaskan King Crab's sweetness with the steamed egg white's silkiness. Enhanced with a drizzle of superior soya sauce, this dish is luxurious yet comforting, showcasing Li Bai's ability to highlight the natural flavours of premium ingredients.

Braised 27-head South African Dried Abalone with Dried Oyster 4.5/5

The Braised 27-Head South African Dried Abalone with Dried Oyster is a true delicacy. The abalone is perfectly braised to tender perfection, paired with a flavourful sauce and complemented by the richness of dried oysters. The addition of greens adds a touch of freshness to balance the dish's richness. It is an excellent choice for those seeking a taste of indulgence this festive season.

Grilled Eel Claypot Rice with Chinese Sausage and Dried Shrimp 4.2/5

Paying tribute to the Year of the Snake, Li Bai presents Grilled Eel Claypot Rice. The eel's snake-like appearance makes it a symbolic addition to the menu. The eel is grilled to perfection over fluffy, fragrant rice and enhanced with savoury Chinese sausage and dried shrimp flavours. The crispy edges of the claypot rice add a delightful textural contrast, making this dish a comforting favourite.

Double-boiled Snow Fungus, Dried Apricot and Basil Seed 4.2/5

Refreshing and light, the Double-Boiled Snow Fungus with Dried Apricot and Basil Seed is an ideal dessert to cleanse the palate after a rich meal. The dried apricot's fruity sweetness complements the delicate snow fungus, while the basil seeds add a unique texture.

Nian Gao, Water Chestnut Cake 4/5

Rounding off the meal, the Nian Gao and Water Chestnut Cake are delightful treats. The Nian Gao is chewy and subtly sweet, symbolising progress and growth, while the Water Chestnut Cake is light and refreshing, providing a satisfying conclusion to the festive feast.

Li Bai Cantonese Restaurant delivers a stellar Lunar New Year dining experience with its thoughtfully curated menu of traditional and innovative dishes. Highlights like the Steamed Alaskan King Crab, Braised 27-Head South African Dried Abalone, and Grilled Eel Claypot Rice showcase the restaurant's finesse in elevating classic Cantonese flavours. Whether dining in or celebrating with takeaway, Li Bai is an excellent choice for ushering in a prosperous Year of the Snake.

Note: This is an invited tasting.


Li Bai Cantonese Restaurant
Sheraton Towers Singapore
39 Scotts Road
Singapore 228230
Tel: +65 67376888
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Website
Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 630pm - 1030pm
Sun: 1030am - 230pm, 630pm - 1030pm

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

Iru Den @ Scotts Road - A Refined Dining Experience with Taiwanese Ingredients

My first encounter with Iru Den, then called IL Den, was when it was a small, 8-seater hidden gem in Orchard Plaza. Today, Chef Javier Low has transformed Iru Den into an elegant establishment on Scotts Road, with a main dining area, counter seating, and a private room accommodating up to 31 guests. Chef Javier has reimagined his menu along with the expanded space, now featuring Taiwanese ingredients crafted with a Japanese-European approach. The Chef's Experience Autumn Menu ($258++) consists of 9 creative courses, each thoughtfully curated to showcase Taiwan's unique flavours.

Snow Crab Cake 4.5/5

The meal started with a trio of snacks, beginning with the Snow Crab Cake. Made with Hokkaido snow crab seasoned with ginger and garlic, the crab was coated in flour and egg and then deep-fried to a golden crisp. Topped with a mixture of snow crab, sour cream, and crème fraiche, this dish was a luxurious bite that set the tone for the rest of the meal.

Five-spiced Duck Croquette 4/5

Next, the Five-Spiced Duck Croquette featured tender, confit duck flavoured with aromatic five-spice. Shaped into a croquette, coated in ciabatta crumbs, and fried to golden perfection, this savoury treat was topped with Taiwanese red chilli, adding a hint of spice to round out the flavours.

Prawn Toast 4.2/5

Inspired by Taiwanese Moonlight cakes (月光饼), the Prawn Toast was a delightful creation made with finely chopped ama ebi, coated in panko and fried to a crisp. Finished with a drizzle of Taiwanese lovage oil, this dish bursts with bold, herbaceous flavours, offering a complex interplay of taste and texture in each bite.

Homemade Ciabatte with Cai Pu Brown Butter 4/5

For the bread course, we were served Homemade Ciabatta with Cai Pu Brown Butter, featuring aged, sun-dried radishes from Pingtung, Taiwan. Accompanied by a warming Chicken Broth Soup with cai pu and Taiwanese green chillies, this course was rich with umami flavours and provided a comforting prelude to the upcoming dishes.

Aged Kampachi with Taiwanese Plums, Dill Oil and VerJus 4.5/5

This dish showcased Chef Javier's skilful ageing technique by incorporating two Taiwanese ingredients — Penghu-sourced Kampachi and Taiwanese plums. The Kampachi, aged for four days and lightly charred over charcoal, was paired with dill oil, verjus, and Taiwanese plums. The resulting dish was bright and refreshing, perfectly balancing the fish's richness with the plums' acidity.

Prawn XO, Provence Sauce 4.2/5

The Prawn XO Provence Sauce was a standout course featuring Carabineros (Spanish red shrimp) from Yilan, Taiwan. Prepared two ways, the prawn flesh was brushed with a special XO sauce made from Taiwanese flying fish innards, while the head was deep-fried to a satisfying crunch. Paired with a rich, prawn-stock-based Provence sauce, this course was a flavorful tribute to the complexity of Taiwan's seafood.

Uni, Wheat Noodles & Hanawasabi 4.5/5

One of Iru Den's signature dishes, the Taiwanese Somen, was a symphony of textures and flavours. Tossed in white wine vinegar dressing with shallots, diced Taiwanese octopus, wasabi, and sawtooth herb (Ci Cong), the somen noodles were topped with Hanawasabi, adding a delicate floral note. The herb's robust, citrusy, and slightly peppery flavour complimented the uni, creating a memorable dish.

Tilefish, Green Chilli & Katsuo Dashi 4.2/5

Chef Javier presented Tilefish (Amadai) for the fish course, with scales left intact and fried skin-side down to a crisp finish. Paired with rich katsuo dashi and pickled Taiwanese green chillies, this dish perfectly contrasts the fish's flaky, tender flesh and the zesty, umami-laden broth.

Wagyu 4.5/5

The Japanese Beef Short Rib is perfectly cooked — remarkably tender and juicy, with a rich, savoury depth. Paired with Taiwanese pumpkin, which adds a subtle sweetness, the dish achieves an elegant balance that enhances the flavour profile of the beef. The highlight, however, is the Maqaw jus. This native Taiwanese pepper from the mid-altitude mountains introduces a bright, citrusy note with hints of lemon and lemongrass, adding complexity and a gentle warmth to each bite. The combination of the beef's richness, the pumpkin's sweetness, and the vibrant maqaw makes for an exquisite and well-composed dish.

Sanma Claypot Rice 4.8/5

The Sanma Claypot Rice featured Pacific Saury sourced from Kaohsiung, Taiwan. The fish, harvested during autumn for its tender, oily texture, was dry-aged for three days, salt-cured, and lightly grilled over charcoal. Cooked with Hokkaido Yumepirika rice, the sanma's fat infused the grains, creating a deeply flavourful base with ginger, garlic, mushroom, pork lard, and kale. This seasonal donabe was comforting and rich, capturing the essence of autumn.

Muah Chee 4/5

Muah Chee was served alongside dairy-free goma (black sesame) ice cream and cashew nuts for dessert. A beloved traditional snack in Taiwan, this chewy, nutty treat provided a satisfying conclusion to the meal, merging simplicity with nostalgia.

Petit Four 4/5

The meal concluded with a Financier for Petit Four, perfectly moist inside and crisp exterior. This small, delightful bite was the perfect end to an exceptional dinner experience.

Chef Javier Low's Iru Den has successfully evolved from a small, intimate spot into a refined dining destination. His commitment to Taiwanese ingredients, paired with Japanese and European techniques, makes the Chef's Experience Autumn Menu a captivating journey through nuanced flavours and thoughtful presentations. Iru Den is a must-visit for those looking to experience the harmony of Taiwanese ingredients with global culinary styles.

Note: This is an invited tasting.


Iru Den
27 Scotts Road
Singapore 228222
Tel: +65 8923 1127
Facebook
Instagram
Website
Nearest MRT: Newton (NS Line)

Opening Hours:
Mon-Sat: 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right on Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]