Numb @ Marina One - Authentic Sichuan Restaurant with a Modern Touch

Nestled within the stunning Marine One, Numb offers a vibrant dining experience inspired by the bold, aromatic flavours of Sichuan cuisine. Known for its unapologetic embrace of spice and creativity, this eatery blends traditional techniques with modern flair. Be impressed with the diverse menu packed with dishes that delighted the palate and intrigued the senses.

Selection of Cold and Hot Teas

We began our meal with a delightful tea selection. The Phoenix Dancong Yashixiang Lemon Tea ($7.80) stood out as a refreshing cold option, while the Brown Sugar Ginger Tea ($15.80/pot) offered a comforting warmth. The latter was delicately balanced, with the gentle fragrance of brown sugar complementing the subtle ginger notes.

Mashed Pepper with Century Egg and Eggplants 3.8/5

This trending dish has been a favourite to explore across different restaurants. Numb’s rendition of Mashed Pepper with Century Egg and Eggplants ($16.80) features a visually striking presentation, separating the mashed century egg with pepper and eggplant. The dish offers two distinct flavours, one leaning towards a ‘mala’ profile while both making for an excellent starter.

Shanghai-Style Smoked Crispy Fish 3/5

The Shanghai-Style Smoked Crispy Fish ($20.80) delighted with its fragrant and crispy texture. The salt-forward flavour profile makes it an ideal pairing with drinks, though it might not stand out as a standalone dish.

Beijing-Style Duck Cubes with Cornmeal Steamed Buns 3/5

The Beijing-Style Duck Cubes with Cornmeal Steamed Buns ($33.80) is a complete meal featuring roasted duck cubes, garlic sprouts, and sweet peppers served with 5 steamed cornmeal buns. While the concept intrigued us, the overall dryness of the dish left it slightly underwhelming compared to others on the menu.

Garlic Shrimp on Vermicelli Noodles with Thai Chili Sauce 4.2/5

The standout dish of our meal was the Garlic Shrimp on Vermicelli Noodles with Thai Chili Sauce ($36.80). Served tableside with an irresistible drizzle of Thai chilli sauce, the charred vermicelli soaked up every bit of its flavourful essence. The plump, fresh shrimp made this dish an absolute must-try.

Signature Chongqing Chicken Pot 4.2/5

Another highlight was the Signature Chongqing Chicken Pot ($32.80). Tender boneless chicken pieces paired with fork-tender potatoes, beancurd skin and green chilli in a mildly spiced sauce. Its spice level is mild-friendly, even for those who avoid overly spicy food. We enjoyed dipping the cornmeal steamed buns into the savoury sauce for an extra treat!

Poached Chinese Lettuce in Soy Sauce 3/5

To round out the meal, we chose the Poached Chinese Lettuce in Soy Sauce ($16.80). While not particularly memorable, it provided a simple and clean counterbalance to the richness of the other dishes.

Numb's contemporary ambience defies the expectations of a traditional Chinese restaurant. There is a private room and outdoor seating at the Marina One location, which caters to both casual and formal gatherings. Non-spicy options are available for those less inclined to spice. A new outlet at One Raffles Quay has also recently opened, extending this unique dining experience to more guests.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


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

Opening Hours:
Daily: 11am - 230pm, 530pm - 10pm

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]

Uoharu (魚治) @ IOI Central Boulevard Towers - Renown Tokyo Kaizen Izakaya Opens Doors to Second Overseas Outpost in Singapore

A renowned izakaya from Tokyo has just arrived on our shores. Founded by Chef Masahiro Uchiyama, Uoharu has garnered acclaim for its delectable dishes created using fresh ingredients sourced from Toyosu Market and its commitment to reducing food waste using cosmetically imperfect ingredients. Uoharu Singapore is the second international outpost for the brand, following Uoharu Hong Kong, which is so popular that reservations are required a month in advance.

The izakaya is located on Level 1 of the IOI Central Boulevard Towers. The signage is quite discreet, so look out for the Toast Box beside it to find the place. Step inside, and the ambience and vibes will make you feel as if you've been whisked away to Japan. Expect a lively, bustling atmosphere, some traditional Japanese elements in the décor, and an overall cosy and inviting vibe.

Baguette Toast with Cream Cheese and Maple Syrup 4.2/5

The Baguette Toast with Cream Cheese and Maple Syrup ($7.80) was delicious. The toast itself was very crispy and provided a satisfying crunch with every bite. The smooth and light cream cheese had a luscious texture that complemented the toast beautifully, whilst the maple syrup added just the right amount of sweetness without being overwhelming.

Bagna Cauda 4/5

We also enjoyed Bagna Cauda ($3/pax), a classic Italian dip known for its rich, savoury profile featuring anchovies and garlic. This dish was served as a warm, indulgent dipping sauce, perfect for pairing with a colourful assortment of fresh vegetables such as tomatoes, cucumbers, carrots, and sweet potato. The vegetables are served on a bed of ice to keep them cold and crisp before dipping.

Potato Salad with Smoked Mackerel and Egg 3.5/5

There was also a serving of Potato Salad with Smoked Mackerel and Egg ($7.80). It's a fairly standard and yummy version of a popular comfort food dish, with the mackerel adding some smoky flavours.

Akita Smoked Radish with Cream Cheese 2.8/5

We tried a popular drinking snack that is apparently quite popular at Uoharu Hong Kong: the Akita Smoked Radish with Cream Cheese ($10.80). It's quite an acquired taste in terms of flavour and texture. The radish is chewy and very salty, perhaps not for me.

Seared Miso Sashimi Tartare 4.2/5

The other drinking snack we sampled was much more to my liking. The Seared Miso Sashimi Tartare ($14.80) is prepared tableside. It features a seared portion of sashimi served with a raw egg yolk and seaweed. This interactive dish adds an element of fun, as diners are encouraged to scoop some of the sashimi tartare, wrap it in the seaweed, and then dip it into the egg yolk to create their own flavour bomb.

Japanese-style Thick Fried Tofu 3.5/5

The Japanese-style Thick Fried Tofu ($6.80) was served piping hot and crispy on the outside, while the tofu was soft and creamy inside. It is quite nice, but I would have loved it to have some dipping sauce.

Manzoku Tuna and Sea Urchin Sushi Roll 4.2/5

The Manzoku Tuna and Sea Urchin Sushi Roll ($28.80) is visually stunning, with treasures of the sea heaped on it. Each bite offers a rich, umami-packed experience, topped with Ikura and crab and combining the buttery, briny notes of sea urchin with the freshness of the tuna.

Mentaiko in Olive Oil with French Baguette 4.2/5

I also enjoyed the Mentaiko in Olive Oil with French Baguette ($12.80), where the mentaiko comes in a hot pan of olive oil with julienned potato strips. The rich mentaiko is meant to be generously spread onto the crispy baguette toast for a pretty unique but tasty bite.

U.S. Beef Short Rib with bone 3.5/5

The U.S. Beef Short Rib with Bone ($32.80) is a promising dish with a juicy and flavourful bite. However, on this particular occasion, the dish was too heavy-handed with the salt, which detracted from the full enjoyment of the dish. More measured seasoning would improve the dish so that diners can fully savour the taste of the beef itself.

Grilled Squid served with Squid Liver Sauce 4/5

There is also a Grilled Squid served with Squid Liver Sauce ($16.80), prepared to showcase its tender yet slightly chewy texture. The liver sauce is the special feature of the dish, with a deep, concentrated and briny flavour with a smooth, creamy texture.

Homemade Snow Crab Croquette Rice 4.5/5

My favourite dish of the evening is Homemade Snow Crab Croquettes Rice ($29.80). The homemade snow crab croquette is a standout element, offering a creamy and rich filling encased in a crispy, golden-brown crust. The dish is further elevated by adding ikura, which adds a delightful briny pop with each bite, and succulent crab meat. All these are combined in a claypot and mixed for a very delicious rice dish, where each spoonful is a harmonious blend of textures and tastes.

Soba with Karasumi 3/5

There's also the interesting Soba with Karasumi ($20.80), also known as cured mullet roe. Karasumi is known for its rich, salty, and umami-packed flavour profile. The roe is air-dried and cured, then shaved over the top of the soba. The roe has a nice crumbly texture that goes well with the soba. However, after a few bites I found it a tad dry eaten on its own.

Matcha Baguette Ice Cream Sandwich 3/5

For a simple dessert, you can opt for a Matcha Baguette Ice Cream Sandwich ($6.80) which is exactly what its name suggests –nice matcha ice cream served in a baguette sandwich. Points given for the baguette which is served hot and crispy to contrast with the cold ice cream.

Homemade Japanese Pumpkin Crème Brulee 4/5

For something more interesting, opt for the Homemade Japanese Pumpkin Crème Brulee ($8.80), which is creamy, nutty and sweet. The pumpkin is pureed and incorporated into the custard base, giving the dessert a distinctive taste and a vibrant, golden-orange hue.

Whilst there were hits and misses, it was overall an enjoyable meal, complemented by a very pleasant and convivial atmosphere and friendly staff. It is an excellent place to hang out with friends for drinks, and they have more than 100 kinds of Japanese sake, beer, highball, lemon sour, cocktails, shochu, wines, and other beverages, all directly imported from Japan. Uoharu is also one of the few places to offer Draft Sake, a speciality brew made with no preservatives. Non-alcoholic drinkers can also enjoy some nice yuzu and Aomori apple sodas and a variety of Japanese teas.

Last but not least, don't miss the nightly Katsuo Warayaki Show, a fiery spectacle of traditional straw-roasting and grilling after which diners are offered a complimentary tasting of grilled bonito fish!

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.


Uoharu (魚治)
IOI Central Boulevard Towers
2 Central Boulevard
#01-16
Singapore 018916
Tel: +65 6931 2733
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Nearest MRT: Downtown (DT Line), Shenton Way (TE Line)

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

Direction:
1) Alight at Downtown MRT station. Take Exit E or F. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Shenton Way MRT station. Take Exit 4. Cut across Asia Square Tower to Commerce Street. Cross the road. Walk to destination. Journey time about 5 minutes.[Map]

Masa Saito Innovative @ OUE Downtown Gallery - Experience the UMAMI of Japanese Food Ingredients and Fermented Seasonings

Umami, the elusive, savoury taste our palate seeks, is the focus of the Japan Food Product Overseas Promotion Center's (JFOODO) latest campaign, 'Unlock UMAMI'.  This gastronomic promotion is taking place in New York, Los Angeles, and Singapore. It began on January 16 and runs until February 29. While fresh Japanese produce and ingredients are fundamental to restaurant menus, the promotion aims to draw attention to the taste of umami, which might not always be visible on our plates. With the tagline 'Unlock UMAMI, Live Deliciously Healthy with Japanese KOJI', the campaign will showcase how umami is derived from Japanese fermented seasonings, and the combinations of Japanese food ingredients and fermented seasonings can be used as key elements to create delicious and healthy foods.

The best way to experience Umami is, of course, through tasting it. In partnership with renowned chefs and restaurants (30 participant restaurants in total expected), special menus are featured, serving various Japanese dishes using Japanese fermented seasonings (including soy sauce, miso, mirin, and rice vinegar) combined with Japanese food ingredients. I was privileged to experience umami at Masa Saito Innovative, located at OUE Downtown Gallery. Helmed by Chef Masanao Saito, he crafts the KOJI SEASONING MENU under the 'Unlock Umami' concept using traditional Japanese seasoning and seasonal ingredients.

Snow Crab Crystal Potato Tarte 4.5/5

Our dinner started with an exquisite Fukui Snow Crab Crystal Potato Tarte, layered delicately with Hokkaido Yumepirika Rice Puree, Rice Puff, White Kombu, Yuzu Zest and finished off with a Yuzu garlic dressing.

Uni Brioche 5/5

2nd course was a luscious Uni brioche featuring Hokkaido Bafun Sea Urchin. Bringing together the various ocean-y ingredients together and binding them with the sweet buttery broiche was a dark Yamani Shoyu.

Charcoal-Grilled Squid 5/5

The third course featured Charcoal-Grilled Squid from Choshi, Chiba. The squid was skillfully grilled over charcoal, achieving a texture that was almost creamy within, yet with a delectable bounce to each bite. Accentuating its subtle flavour and the hint of smokiness from the grill was the use of Yamasa Soy Sauce, enlivened with zesty Ponzu.

Grilled Tilefish 4/5

Up next was Grilled Tilefish in dashi with Asari Clam seasoned with White Soy Sauce. The dashi was a tad salty, but the clams and the greens helped alleviate that. The fish was beautifully done with crispy skin.

Yellowtail in Sake Kasu Beurre Blanc 5/5

My favourite dish of the evening was Yellowtail in Sake Kasu Beurre Blanc. Delicately roasted over the straw fire, the yellowtail was laced with a hint of smokiness, enhancing its natural flavours. The beurre blanc was the highlight. Chef Saito had skilfully incorporated sake kasu into his beurre blanc, a departure from the traditional use of white wine. This byproduct of sake production imparted a different kind of flavour to the beurre blanc. It was delicious with a light consistency, boasting the mouthfeel of the buttery yellowtail.

Iberico Pork Pluma 4.8/5

Akanedashi Miso

This Unlock Umami menu also introduces Akanedashi Miso, which is featured in our Iberico Pork Pluma dish. Generously marbled with fats, Iberico Pork Pluma is prized for its rich flavours and texture, akin to wagyu. Akanedashi Miso, a pretty intense miso with a fiery kick, was an apt choice to complement the rich character of the pork. Sato Imo (Japanese Yum Potatoes) accompanying the pork has a dense and creamy texture, elevating the overall enjoyment of this dish.

Chestnut Gelato with Kintoki Carrot Paste 4/5

Summing up our meal was a velvety Chestnut Gelato, featuring alongside Kintoki Carrot Paste, known for its beautiful red hue and creamy texture.

The dishes are part of the dinner course menu ($250++). This "Unlock Umami Restaurant Campaign" Menu is available during dinner time. For more information on the campaign and participating restaurants https://japan-food.jetro.go.jp/odan/sg/

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.


Masa Saito Innovative
OUE Downtown Gallery
6A Shenton Way
#01-04
Singapore 068815
Tel: +65 9052 8810
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Nearest MRT: Tanjong Pagar (EW Line), Shenton Way (TE Line)

Opening Hours:
Mon - Sat: 12pm - 330pm, 7pm-11pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit E. Walk to traffic junction of Maxwell Road and Shenton Way. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Shenton Way MRT station. Take Exit 6. Walk to Shenton Way. Cross the road. Turn left and walk to destination. Journey time about 5 minutes. [Map]

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

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.

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.

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.

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.

Aka Ebi Sushi

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.

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.

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.

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.

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.

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]