IKO Restaurant & Bar @ Neil Road - Unique Modern-Japanese Bistronomy

Opening the doors to IKO Restaurant & Bar, you'll immediately be greeted by an eclectic playlist put together by IKO's new Chef-Owner, Dylan Ong. It goes hand in hand with the vibrant vibes, quirky decor and brand new modern Japanese menu to bring a whole new dining experience. Marrying Chef Dylan's love for Japanese cuisine and knowledge of European cooking techniques, you can look forward to a refreshed menu every couple of months.

Oysters 4.2/5

We had an appetising start to our meal with fresh, plump Oysters ($21 for 3pc) served with wasabi lychee granita and sake. It was extra refreshing and zesty with the dash of lime juice added.

Iko-Bee 3.8/5

Next was a fun snack, the Iko-Bee ($15). Inspired by Calbee and shaker fries, you pour sour cream and bottarga powders into a bag of homemade hand-sliced chips. Shake it all up thoroughly and pour them out to enjoy. The crisp chips were good to go with our sake drinks.

Negitoro Ice Cream 4/5 & Salmon Ice Cream 4.2/5

These are an innovative twist to your usual ice creams. The Negitoro Ice Cream ($18 for 2pc) has mini seaweed cones filled with negitoro, menegi and a surprise centre of cured egg yolk. Have this in a mouthful, and you'll get that oozy burst of yolk.

The Salmon Ice Cream ($18 for 2pc) uses the same crunchy seaweed cone, but it's packed with a richer mix of raw salmon, smoked salmon, crème fraiche and ikura. Similar to the negitoro, I would recommend enjoying this in a single bite to get the different layers of flavours.

Lil Basket 4/5

Adorably presented in a dim sum basket, these vibrant pink beetroot ‘baskets’ are stuffed with sweet Hokkaido snow crab, topped with slightly spicy avocado mousse and lime gel. This Lil Basket ($20) pays tribute to the local favourite kueh pie tee, transformed with Chef Dylan’s unique touch.

Hay Smoked Hamachi 4/5

Moving on to starters, the Hay Smoked Hamachi ($24) features hamachi seasoned in ponzu brown butter, served with scallion garlic oil, crunchy trio sesame, elephant stem and compressed green grapes. The distinctly tangy-sweet grapes were a clever addition to the nutty and richly seasoned hamachi.

Dope You Up Bowl

The indulgent Dope You Up Bowl ($42) was quickly wiped clean by my dining companions. You have a bed of ume shiso rice topped with A4 wagyu buri, bafun uni, lightly cured egg yolk, wagyu fat emulsion and a generous portion of ikura.

A4 Wagyu “Sukiyaki”

Another IKO signature that features A4 wagyu is the A4 Wagyu “Sukiyaki” ($28). Slices of A4 wagyu with shiitake mushroom, leek, scallion, egg yolk and fried perilla are served with white sukiyaki sauce to bring them all together.

The High SES Somen 4.5/5

As its name clearly describes, The High SES Somen ($38) has a luxurious combination of chutoro, Hokkaido snow crab, bafun uni and kaviari caviar, finished with clam sauce and chives. It's served chilled, and we enjoyed the exceedingly fresh and sweet seafood used. We had their starter portion, but you can also opt for it as a main at $48.

8 Hrs Braised Abalone 4/5

Here in the 8 Hrs Braised Abalone ($28), you are served a base of pearl barley cooked in rich abalone liver sauce, underneath slices of tender abalone alternating with shiitake mushrooms, paired with elephant stem and asparagus.

Miso Black Cod 4.5/5

The highlight of the Miso Black Cod ($36) is the black cod, which was marinated in miso for three nights before it was grilled to a lovely buttery texture. The sides are intricately put together with sweet pumpkin puree, Manila clams, umami grilled firefly squids, carrots, pickled daikon and roasted nectarines, finished with a creamy clam emulsion. There are many components here, but they complement each other well.

Hay Smoked Guinea Fowl 4/5

The Hay Smoked Guinea Fowl ($32 for Single) sits on up to 15 seasonal Japanese vegetables prepared in various ways, tied together with a flavourful homemade sake ume sauce. The medley of vegetables which included morel mushrooms and brussel sprouts provided varying textures alongside the tender fowl.

Yuzu Semi Freddo 4.2/5

For dessert, we had Yuzu Semi Freddo ($15). Fluffy soft pieces of mint sponge are accompanied by zesty yuzu curds, miso-caramel honeycomb and Hokkaido milk ice cream, drizzled with miso caramel. It was sweet and slightly tangy, just the right choice to end the night!

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.


IKO Restaurant & Bar
65 Neil Road
Singapore 088897
Tel: +65 88665218
Facebook
Website
Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 530pm - 1130pm
Fri-Sat: 12pm - 3pm, 530pm - 1am
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk to Duxton Plain Park. Walk along the park to Neil Road. Cross the tunnel and take the staircase to Neil Road. Walk to junction of Neil Road and Craig Road. Cross the road and walk down Neil Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Cross the road. Turn right and walk down Neil Road. Journey time about 3 minutes. [Map]

Mio Fine Foods ( 美桜 ) @ Neil Road - A Sanctuary Awaits You With Artisanal Fine Japanese Cuisine

Mio Fine Foods ( 美桜 ) is the latest restaurant to be opened along Neil Road. The restaurant offers traditional yet artisanal fine Japanese cuisine. The restaurant is designed with the concept of Kanso, bringing the Japanese Zen philosophy that emphasises simplicity to its space. Stepping into the restaurant felt like stepping into an indoor garden.

Premium Sashimi Moriwase 4.5/5

The Premium Sashimi Moriwase ($80) features the freshest catch comprising Nama Uni, Akami, Hamachi, Salmon Belly, Nama Hotate, Ikura, Toro and Mekajiki. A great selection of sashimi to kick start the dinner.

Hotate Uni Truffle Somen 4/5

We had the Hotate Uni Truffle Somen ($38) and Hotate Salmon Zaru Soba ($29) from the cold noodle selection. The Hotate Uni Truffle Somen comes with fresh Hokkaido scallops, sea urchins, and truffle salsa on top of the Japanese white noodles. I enjoyed the smooth and silky somen that soaked up the delicious sauce.

Hotate Salmon Zaru Soba 3.8/5

Compared to the somen, the Hotate Salmon Zaru Soba is lighter in flavour, and the buckwheat noodle has a firmer bite in texture. Complementing the cold soba are torched Hokkaido scallops, torched salmon, tobiko, and sous vide egg yolk in Japanese dressing.

Potato Nesuto Tempura 4/5

Great for sharing is the Potato Nesuto Tempura ($16), whereby hand shred potatoes are stacked into a tower, scented with truffle and showered with parmesan cheese. Best having it with the accompanying kaffir lime aioli, which is very addictive.

Nori Taco 4.2/5

A great bite is the Nori Taco ($14 for 2 pc) which comes in three flavours - Assorted Sashimi, Soft Shell Crab (+$2 each) and Negitoro Uni (+$8 each). All nori tacos are served with avocado puree and sushi rice on top of your choice of flavours. I love the crispy nori taco shell that holds everything together for delightful textural enjoyment.

Smokey Corn 5/5

A must-have is the Smokey Corn ($16). The grilled pearl white corn rubbed with teriyaki mayonnaise is super sweet! It is further dusted with Parmesan cheese and shichimi to enhance the sweetness. I highly recommend this is the first dish to order as it needs 10-15 minutes of waiting time.

Wagyu Sando 4.5/5

At Mio, there is even a wagyu section in the menu. Using only premium A5 Japanese Wagyu, guests can look forward to a variety of dishes such as wagyu uni rice bowl, wagyu tataki, and wagyu teppanyaki. Of course, not to forget the crowd's favourite Wagyu Sando ($40). The tender and juicy breaded A5 Japan Wagyu is sandwiched between toasted Japanese shokupan bread, served with lotus chips.

Goma Goma 3.5/5

We have two desserts on the menu, starting with the Goma Goma ($15). The moist and spongy black sesame cake is served with housemade black sesame ice cream and speculoos crumbles for texture.

Daigaku Imo 3/5

The other dessert is the Daigaku Imo ($13). Candied Japanese sweet potato is served with vanilla bean ice cream and black sesame. The sweet potato is on the tough side, I am ok, but some may not like it.

Overall, I find the savoury items are stronger than the sweets. I also noticed there are more female than male customers at the restaurant. Not sure if it has to do with the restaurant's food or interior design.
Note: This is an invited tasting.


Mio Fine Food
82 Neil Road
Singapore 088843
Tel: +65 62912330
Facebook
Website
Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 12pm - 3pm, 6pm - 930pm
Fri: 12pm - 3pm, 6pm - 1030pm
Sat: 12pm - 4pm, 6pm - 1030pm
Sun: 12pm - 4pm

Direction: 
1) Alight at Outram Park MRT station. Take Exit 4. Cut through Duxton Plain Park to Keong Saik Road. Turn left onto Keong Saik Road and walk towards Neil Road. Turn left on Neil Road and walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Cross the road. Turn right and walk down Neil Road. Journey time about 3 minutes. [Map]

Guriru @ Alumni Association Medical Centre (SGH) - A Hidden Charcoal Grill Seafood Concept By Teppei Inspired By Japanese Hamayaki

Hidden inside Alumni Association Medical Centre at Singapore General Hospital is Guriru, a charcoal grill seafood concept by Chef Teppei Yamashita and Anagram Food Lab. Inspired by Japanese Hamayaki, the menu features a wide range of seafood, meltique beef and kurobuta pork, accompanied by homemade sauces to ensure the best quality and taste.

The al fresco seating at Guriru surrounds the Alumni Association medical Centre's pool. It is ideal for gathering with friends and families, chilling at the pool over drinks and barbeque food.

Hyogo Oysters 4/5

We kickstarted our meals with the Hyogo Oyster ($10 for 3pc | $19 for 6pc). Customers can have it raw with homemade ponzu sauce or grilled with butter or original shoyu sauce.

Whole Squid 4/5

Grilled to perfection is the Whole Squid ($16). It is succulent and tender, with a delightful bouncy texture. Give a squeeze of the lemon to perk up the flavour.

Black Tiger Prawn 4/5

Grilled over charcoal, it imparts a beautiful smokiness to the Black Tiger Prawn ($6.5/pc | $25 for 5pc) on top of the aromatic garlic butter.

Half Shell Scallop 3.8/5

For the Half Shell Scallop ($10 for 3pc | $19 for 6pc), customers can have a choice of ponzu or butter grill. I went for the ponzu tartness to complement the shellfish.

Unagi 3.8/5

The Unagi ($22) is something uncommon for the grill paired with spring onion and wasabi.

Popcorn Chicken 4/5

One of our favourites is the Popcorn Chicken ($12) under the bar snack menu which is perfect for a couple of drinks. The chicken is crispy and succulent, drizzled with homemade mayo.

Chicken Thigh 4/5

Kurobuta Pork Belly 4/5

For the meat lovers, we have the tender and juicy Chicken Thigh ($12) in yakitori sauce, followed by the Kurobuta Pork Belly ($12) that has been slow-cooked for 4 hours, finished with yakitori sauce.

Guriru Oyster Rice 3.5/5

For something more filling and substantial, go for the Guriru Oyster Rice ($18). The Japanese rice is slow-cooked in a special housemade sauce, topped with hyogo oysters.

Nestled in an intimate and cosy setting, the restaurant has a relaxed and comfortable atmosphere with a pool view, making it the perfect spot to unwind after a long day with friends and loved ones. In addition to delicious seafood, there are bar bites and an eclectic drinks menu.

Note: This is an invited tasting.


Guriru
Alumni Association Medical Centre
Singapore General Hospital (SGH)
2 College Road
Singapore 169850
Tel: +65 90107020
Website
Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Mon-Thu: 12pm - 11pm
Fri-Sat: 12pm - 12am
Hamayaki Menu from 4pm
Lunch Menu from 12pm to 4pm
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT. Take Exit 1. Cross the road. Turn right and walk down Outram Road towards the flyover. At the junction of Outram Road and Chin Swee Road, turn left and walk to College Road. Walk to destination. Journey time about 6 minutes. [Map]

Poisson @ Bukit Pasoh Road - Newest Seafood Restaurant Taking Guests Around The Globe With Premium Seafood

Opened in March 2022, Poisson is the newest seafood restaurant located in a restored heritage shophouse on the ground floor of Bukit Pasoh Road. The marine-inspired restaurant features an innovative menu inspired by the world's coastal cities with a distinct Poisson twist.

The menu at Poisson is mainly made up of two sections - Cold Stream and Hot Stream. There are referring to small plates and big plates for sharing. There is even an Omakase Platter priced at $360++ per couple.

Smoke Uno 5/5

Making an impressive entry in a smoked jar is the Smoke Uno ($62). Not only is it pretty, but it is deliciously good too. It features a prized assembly of bafun uni, caviar, negitoro, salmon roe, tamago, and seaweed on top of a housemade crispy cereal crunch. Though there are many flavours and textures at play, they complemented one another harmoniously.

Rainbow 4.2/5

The Rainbow ($26) is a refreshing starter whereby cured salmon trout is served with baby beetroot, basil-infused ricotta with the crunch of red radish and pickled fennel.

The Game 4.5/5

A favourite dish is The Game ($24) which features grilled squid marinated in garlic and finishes with a tangy onion and tomato puree. The excellent pairing brightens the enjoyment of the squid.

John 4.2/5

The next seafood dish we had was John ($48). The John Dory is perfectly grilled to showcase the firm-textured fish's moist fine flakes. The white fish is lightly seasoned and paired with basil & tomato vinaigrette to appreciate the buttery fish.

Good Catch Toff 4.5/5

The Good Catch Toff ($35) is a vegetarian dish and the only carbo dish on the menu. The creamy housemade toffee pasta is tossed with luscious hand-peeled mangrove crab and salted bottarga. Both comforting and hearty, this is a must-order dish at Poisson.

Choco De Coco 4.2/5

There are only three choices for dessert on the menu, and we decided to go for the Choco De Coco ($15), comprising 70% warm chocolate with a scoop of vanilla ice cream. You can even find bits of chestnut in the chocolate for that extra textural enjoyment and sweetness.

Besides the food, Poisson also has an extensive wine list hand-pick from the finest French vintages from Alsace, Bordeaux, Burgundy, Cote des Blancs, Loire Valley and Provence with a careful focus on organic, sustainable wines from independent boutique wineries. It also offers an impressive sake selection, offering diners an alternative to wines.

Note: This is an invited tasting.


Poisson
48 Bukit Pasoh Road
Singapore 089859
Tel: +65 62232131
Facebook
Website
Nearest MRT: Outram Park (EW, NE,TE Line)

Opening Hours:
Tue-Fri: 12pm - 230pm, 6pm - 12midnight
Sat: 11am - 3pm, 6pm - 12midnight
(Closed on Sun & Mon)

Direction:
1) Alight at Outram Park. Take Exit 4. Turn left and walk to destination. Journey time about 3 minutes. [Map]

Takeshi Noodle Bar @ Hotel Soloha - Jelebu Dry Laksa Pop-Up Restaurant With Modern Twist On Local Dishes

Chef Renee Tang Eyrn, better known for her home-based business Jelebu Dry Laksa has collaborated with Tipsy Collective for a limited time. During this period, she will be running her pop-up restaurant at Takeshi Noodle Bar along Keong Siak Road. Not only is she bringing her dry laksa to the menu, customers can also look forward to her modern twist on the local dishes.

Scallop & Otah Pillow 3.5/5

We commenced the dinner with the Scallop & Otah Pillow ($22 for 3pc) resting on a crispy nori cracker. It is further paired with otah mousse and top with avruga caviar for an exciting play of flavours and textures.

Taupok Poppers 4.2/5

The Taupok Poppers ($12 for 6pc) is one of my favourite items on the menu. The crispy youtiao is stuffed with king mackerel and tossed in a delicious sweet and savoury rojak sauce, topped with ginger flower and peanuts. These popping delights are very addictive.

Szechuan on a Stick 4.8/5

A must-have has to be the Szechuan on a Stick ($14 for 2 skewers). The grilled pepper pork satay is exceptionally tender. The soul has to be Nam Jim Jaew (Thai chilli sauce) that elevated the local pork satay to a whole new level of enjoyment.

Grilled Tiger Prawn Dry Laksa $22

Not forgetting Chef Renee's signature Jelebu dry laska. At Takeshi Noodle bar, there are 3 options - Grilled Tiger Prawn Dry Laksa ($22), Butter-Poached Half Lobster Dry Laksa ($32) and Butter-Poached Whole Lobster Dry Laksa ($46). The plate of slurping goodness is boosted with a beautiful aroma from the rempah. I also noticed the noodle is thinner than what Chef Renee used for her home-based business. In addition, it is also saucier than her home-based business. I prefer this version at Takeshi Noodle Bar.

Kaya Goreng 4.5/5

Wrapping up my dinner is the Kaya Goreng ($14 for 3pc). The kaya coconut mousse is served in a charcoal ice cream cone. It is a very creative dessert paired with coconut ice cream, chocolate soil and salted peanuts. 

Jelebu Dry Laksa's tasting menu will be available on Mon, Wed & Sat. Ala-carte menu items will be available daily except Tuesday when the restaurant will be closed. The 8 Course Set menu is priced at $88 per pax and $118 per pax for the 9-Course Set menu

Note: This is an invited tasting.


Takeshi Noodle Bar
Hotel Soloha
12 Teck Lim Road
Singapore 088387
Facebook
Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Mon, Wed-Thu: 12pm - 3pm, 5pm - 11pm
Fri: 12pm - 3pm, 5pm - 1am
Sat: 12pm - 1am
Sun: 12pm - 11pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road and turn left onto Teck Lim Road. Walk to destination. Journey time about 5 minutes. [Map]