Solo Ristorante @ Telok Ayer - Pasta Mancini Free Flow Brunch Happening Every Saturday with Perfectly Al Dente Pasta

Solo Ristorante in Telok Ayer is an authentic Italian casual restaurant helmed by Chef Simone Fraternali. For diners curious about their offerings, their new Pasta Mancini Free Flow Brunch is the perfect time to visit. It happens every Saturday and lasts 90 minutes from the time of reservation. The restaurant is known for using artisanal pasta from Mancini, which has been crafted from their own wheat since 1938. The brunch menu rotates seasonally.

The ambience at Solo Ristorante is warm, cosy, and homely. It has an intimate main dining area and a private dining room suitable for different gatherings. We thoroughly appreciated the attentiveness of the staff throughout our meal here.

Bread Basket

We started with a Bread Basket filled with fresh, warm, fluffy bread.

Beverages

From mocktails to cocktails and a specially curated wine list, you will be able to find a beverage of your choice from their extensive selection. At the brunch, exclusive promotions are also available, including 1-for-1 selected house pours of white/red by glass, 10% off all house pour bottles, and $15 on selected Italian classic cocktails.

Spaghetti 4.2/5

Each diner is limited to ordering one pasta at a time to ensure the best freshness and quality. There are five pastas on the menu, including one Chef's Surprise Pasta, which changes each week. The first pasta we dug into was the classic Spaghetti in a sweet sea urchin sauce topped with crab meat. The brightness of the added lemon zest stands out prominently, a little more than I originally expected. What I loved most was the al dente texture of the pasta.

Rigatoni 4/5

Next, we had the Rigatoni, which was done in the authentic carbonara style with pecorino romano, guanciale, and black pepper. It would have been perfect if it was just a touch less salty, but again we loved the texture of the pasta. Bits of guanciale were fried super crispy.

Paccheri 4.5/5

The Paccheri was my absolute favourite. The tube-shaped pasta was paired with slow braised pork ragout and nutty grana padano cheese. While it looked simple, the balance of flavours was spot on. The pork ragout was tender and so flavourful without being overwhelming. I would have ordered another plate if I could!

Fusili 4.2/5

As the Chef Surprise Pasta during our visit had beef, which we couldn't try, our last pasta was the Fusili. The spiral pasta was tossed in a bright and herby basil pistachio pesto, topped with a pleasant drizzle of sweet tomato sauce and grana padano.

Burratina, Melon, Cherry Tomatoes 4/5

In addition to the free-flow pasta options, diners can opt to add additional starters and desserts. Our server recommended the Burratina, Melon, and Cherry Tomatoes ($15) for the starters. It was a classic combination of soft burrata, sweet cherry tomatoes, rocket, and olive oil. However, I wished the bits of sweet melon were given in a more generous portion.

Garlic Chilli Prawns, Soft Potato 4.5/5

My favourite starter was the Garlic Chilli Prawns, Soft Potato ($20). The grilled prawns were served in a trio, sitting on a bed of soft potato mash. Even though the prawns were fleshy and meaty, I was sold by the smooth mash elevated by fragrant prawn oil.

Beetroot Carpaccio, Orange, Yoghurt 3/5

The Beetroot Carpaccio, Orange, Yoghurt ($18) is a vegetarian starter option. The yoghurt added a fresh touch, but we found it rather ordinary overall for its price.

Shaved Ham Pickled Wine Pears 3/5

Originally, the Shaved Ham Pickled Wine Pears ($18) was meant to be served with mortadella, but it was unavailable at our time of visit. We enjoyed the freshly shaved thin slices of ham substitute, but we were less of a fan of the portion of the pickled wine pears.

Seasonal Tart 3.8/5

We moved to desserts, the first of which was their Seasonal Tart ($12). On the day we visited, the Apricot Tart was available. While thin-crusted, I would prefer for it to have a bit more of a crunch. Flavour-wise, it was tart and bright.

Gelato 3.8/5

While the Vanilla ($6) Gelato was ordinary, the Pistachio ($6) scoop was rich and nutty, albeit leaning toward being more sweet.

Tiramisu 4.2/5

Among Solo Ristorante's desserts, we enjoyed the Tiramisu ($12) the most. It had just the right moisture ratio, crumbles scattered on top for additional crunch, and a touch of saltiness for contrast.

Do make a reservation before heading down. It can be done via their website: https://soloristorante.com/.

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.


Solo Ristorante
45 Amoy Street
Singapore 069871
Tel: +65 6260 0762
Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)
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Nearest MRT:

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

Jun Omakase @ Samsung Hub - Contunues to Impress with its Commitment to Quality and Freshness

It's been six years since I first visited Jun Omakase at Samsung Hub back in 2018, and I'm delighted to see that it has not only stood the test of time but continues to impress with its exceptional omakase offerings. On this visit, my friend and I decided to indulge in two of their omakase menus: the Ume Omakase ($168) and Jun Omakase ($228).

Ume Omakase - 3 Seasonal Appetiser 4/5

Jun Omakase - 3 Seasonal Appetiser 4/5

We began our omakase dinner with three seasonal appetisers, each offering a unique taste of the season's finest ingredients. The Ume Omakase featured a delightful trio: Fire Squid Tempura, Tofu Skin with Junsai (water shield), and Shellfish. Each bite was a delicate balance of flavours and textures, setting the stage for what was to come.

The appetisers for the Jun Omakase, which included Sawagani, a Japanese soft-shell freshwater crab, and Uni, took on a more premium flair. The Sawagani was crispy and full of umami, while the uni was rich and creamy, a perfect introduction to the higher-end offerings of the Jun Omakase.

Ume Omakase - Ikura Chawanmushi 4/5

Jun Omakase - Uni Truffle Chawanmushi 4.2/5

Next came the Chawanmushi, a beloved Japanese steamed egg custard. The Ume Omakase treated us to an Ikura Chawanmushi, where the briny pops of ikura (salmon roe) contrasted beautifully with the smooth, savoury custard. Meanwhile, the Jun Omakase elevated this dish with a luxurious Uni Truffle Chawanmushi, where the earthiness of the truffle melded with the richness of uni, creating a sublime dish that lingered on the palate.

Ume Omakase - 7pc Seasonal Sashimi 4.5/5

Jun Omakase - 8 pc Premium Sashimi 4.5/5

The sashimi course was undoubtedly the highlight of the night, showcasing an impressive array of freshly imported seafood from Japan. The Ume Omakase offered a 7-piece selection, including Tuna Jaw, Spotted Grouper, Striped Jack, Silver Beltfish, Sweet Shrimp, Scallops, and Sea Bream. Each piece was a testament to the restaurant's commitment to freshness and quality.

On the other hand, the Jun Omakase provided an 8-piece selection of premium sashimi. This included Tuna Jaw, Pomfret, Scallop, Alfonsino, Amberjack Belly, Silver Beltfish, Sweet Shrimp, and Herring Roe on Kelp. The additional piece of sashimi, coupled with the more luxurious choices, made this course a feast for the senses, truly showcasing the best of what the sea has to offer.

Ume Omakase - Two Types of Seasonal Dishes 4/5

Ume Omakase - Two Types of Seasonal Dishes 3.8/5

We were treated to two cooked seasonal dishes for the Ume Omakase: a perfectly grilled Sea Barracuda and a decadent combination of Scallop and Foie Gras. The Barracuda was beautifully charred, retaining its natural flavours, while the Scallop and Foie Gras dish provided a rich and indulgent contrast.

Jun Omakase - Two Types of Premium Dishes 4.2/5

Jun Omakase - Two Types of Premium Dishes 4/5

The Jun Omakase, staying true to its premium promise, offered Kinmedai (Golden Eye Snapper) for the grilled fish dish and an exquisite A5 Kagoshima Wagyu. The Kinmedai was delicate and flavourful, with its skin crisped to perfection. The A5 Wagyu, as expected, melted in the mouth, delivering an unparalleled richness that left a lasting impression.

Ume Omakase - Negi Toro Uni Don 4.2/5

For the carbo course, the Ume Omakase menu offered a choice between 6 pieces of Nigiri or Negi Toro Uni Don. We opted for the latter, a bowl of finely chopped fatty tuna topped with uni. The combination of flavours was as delightful as indulgent, a satisfying end to the savoury courses.

Jun Omakase - 6pc Nigiri 4.5/5

Jun Omakase - 2 Premium Hand Roll 4/5

There was no such choice in the Jun Omakase, but we were certainly not disappointed. It included 6 pieces of meticulously crafted Nigiri and 2 Premium Hand Rolls. By this point, I was almost too full, but the chef kindly reduced the amount of rice in the sushi, allowing me to savour each piece without feeling overwhelmed.

To conclude this exquisite meal, we were served a trio of desserts: Japanese Musk Melon, Cheesecake, and Kanten Jelly with Okinawa Brown Sugar. The Musk Melon was incredibly sweet and juicy, a refreshing palate cleanser. The Cheesecake was rich and creamy, while the Kanten Jelly provided a light, sweet ending to this remarkable dining experience.

Jun Omakase continues to impress with its commitment to quality, freshness, and culinary excellence. Whether you opt for the Ume Omakase or the more premium Jun Omakase, you're in for a dining experience that is both memorable and satisfying. This is a place where the art of omakase is celebrated, and where each dish is crafted with the utmost care and attention to detail. I'm glad to see that after six years, Jun Omakase remains a steadfast beacon of culinary brilliance in Singapore.

Note: This is an invited tasting.


Jun Omakase
Samsung Hub
3 Church Street
Singapore 049483
Tel: +65 62240311
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Nearest MRT: Telok Ayer (DT Line), Raffles Place (EW. NS Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 530pm - 930pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Walk down Telok Ayer Street. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit F. Walk to the traffic light junction at Cecil Street and Church Street. Cross the road. Walk down Church Street. Walk to destination. Journey time about 6 minutes. [Map]

Um Yong Baek @ Telok Ayer - Second and Bigger Outlet to Enjoy the Popular Pork & Rice Soup

The popular Um Yong Baek on Boon Tat Street has expanded with a new, larger outlet on Telok Ayer Street. This new location offers the same signature Dwaeji Gukbab (Pork & Rice Soup) for lunch and Korean grilled meats for dinner. Eager to try their famed Dwaeji Gukbab, I finally got the chance to visit the new outlet, which conveniently allows reservations.

Busan Style Daejigukbab 4.5/5

We began our meal with the Busan Style Daejigukbab ($21). This version boasts a broth made by roasting aged pork and then boiling it for long hours to draw out the deep, savoury flavours of the meat into a clear broth. The dish includes various cuts of pork, each boiled separately to retain their distinct taste and texture. Even the rice is prepared using a traditional Korean method to remove starch, allowing the savoury broth to permeate each grain. This meticulous preparation results in a lighter, cleaner taste that highlights the original flavours of the pork.

Milyang Style Daejigukbab 4.2/5

Next, we tried the Milyang Style Daejigukbab ($21). The main difference lies in the broth, which is made from various pork bones to achieve a thicker, richer pork flavour. While both styles are delicious, I preferred the Busan style for its lighter, cleaner taste, allowing the original pork flavours to shine more distinctly.

The meal is accompanied by complimentary banchan, with the kimchi standing out in particular. It effectively cuts through the richness of the pork broth, refreshing the palate and enhancing the overall dining experience.

Ohsorigamtoo Sooyuk 4.8/5

The lunch menu offers other delightful dishes in addition to the pork and rice soup. We sampled the Ohsorigamtoo Sooyuk, which features generous portions of boiled pork maw. The pork maw was clean and had a delightful chewy texture. What truly surprised me was the accompanying sauce, which paired excellently with the pork maw, elevating its flavour.

Ohgyeopsal Sooyuk 4.5/5

We also tried the Ohgyeopsal Sooyuk, which is a boiled pork belly with skin. The pork belly had a nice, bouncy gelatin texture and didn't feel fatty at all. It came with sides of tofu, garlic, and chives, which offered a unique and delicious way to appreciate the boiled pork belly. Eating the pork belly in four different ways with these sides was a novel and enjoyable experience.

Um Yong Baek's new outlet on Telok Ayer Street successfully brings the essence of authentic Korean cuisine to Singapore, offering a delightful journey through the flavors of Busan and Milyang Dwaeji Gukbab. The attention to detail in the preparation of each dish, from the broth to the banchan, ensures a memorable dining experience. Whether you prefer the lighter Busan style or the richer Milyang style, Um Yong Baek is definitely worth a visit for an authentic taste of Korean Pork & Rice Soup.

Note: THis is an invites tasting.


Um Yong Baek
80/82 Telok Ayer Street
#01-01
Singapore 048466
Tel: +65 8122 3498
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 11am - 330pm, 530pm - 10pm

Direction:
Alight at Telok Ayer MRT station. Take Exit B. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Toku Nori @ Telok Ayer Street - Reinventing Handrolls with Their Own Special, Modern and Unique Take

Toku Nori, a new Japanese restaurant, is nestled on the second and third storeys of a pre-war heritage shophouse along Telok Ayer Street. The name "Toku (特)" translates to "special" in Japanese, and true to its name, Toku Nori is reinventing handrolls with its unique touch. The 40-seater sushi bar counter dining space infuses traditional design elements of a Japanese handroll bar with contemporary aesthetics, offering an inviting ambience for a memorable dining experience.

Handroll: Hotate Roll 4/5

We began our dinner with a selection of handrolls, each crafted by the chef right before our eyes at the sushi bar counter, served and timed to individual pace. The Hotate Roll ($9), paired with yuzu koshi, lime, and chives, was a delightful start. The premium-grade japonica pearl rice, Koshihikari, provided a sublime balance of moisture, stickiness, and subtle sweetness that complemented the scallop's natural sweetness. The yuzu koshi and lime pairing heightened the overall flavour profile, making each bite a refreshing experience.

Handroll: Maguro Roll 4/5

Next, we had the Maguro Roll ($8), featuring smoked onion cream, crispy shallots, and melt-in-the-mouth maguro. The combination of flavours and textures worked harmoniously, offering a delightful textural enjoyment that left us craving more.

Handroll: Engawa Roll 4/5

The Engawa Roll ($9.5) was another highlight, aburi for a touch of smokiness before being wrapped into a roll with shiro miso and roast garlic. The slight char from the aburi added a depth of flavour that elevated the delicate engawa.

Premium Roll: Foie Gras Roll 4.2/5

For a more luxurious experience, we opted for the Foie Gras Roll ($16). The creamy foie gras, given a kiss of fire from the torch, was paired with a garlic soy glaze and spicy leek, resulting in an explosion of flavours that was both rich and satisfying.

Premium Roll: Wagyu & Uni Roll 4.5/5

The Wagyu & Uni Roll ($16) comprised of wagyu karubi, Hokkaido sea urchin, and caviar. This luxurious combination of fatty, melt-in-the-mouth wagyu, the sweetness of uni, and the umami from the caviar created a heavenly flavour profile that left us wanting more.

Izakaya Platter

Kakuni Pork Belly, Aburi Salmon Crispy Sushi, Maguro Popper, Chicken Rib 4.5/5

In addition to the sushi rolls, Toku Nori offers a selection of izakaya items. We sampled the Kakuni Pork Belly ($14/2pc), Aburi Salmon Crispy Sushi ($16/3pc), Maguro Popper ($12/3pc), and Chicken Ribs ($14). Each item was well executed, delicious, and perfectly complemented with alcohol, making them ideal for a casual night out.

Wagyu Sando 4/5

The Wagyu Sando was another standout dish. The rich, buttery wagyu was sandwiched between lightly toasted, golden brown bread. The exceptionally tender wagyu and the slight crunch of the bread created a delightful mouthfeel that was both satisfying and memorable.

Sakura Matcha Latte, Yuzu Matcha, Housemade Warabi Mochi 4.2/5

To wrap up our meal, we enjoyed the Housemade Warabi Mochi ($12), which was airy and soft, presented in three different flavours: kinoko, goma, and matcha. For matcha lovers, we had the Sakura Matcha Latte and Yuzu Matcha, both of which used ceremonial-grade premium tsuki matcha, offering a perfect balance of flavours to end our meal on a high note.

Toku Nori is a gem in the heart of Telok Ayer Street, offering a unique and modern take on traditional Japanese handrolls. Its inviting ambience, attentive service, and innovative menu make it a must-visit for anyone looking to explore the delicate art of sushi and handrolls. Toku Nori promises an exceptional dining experience that will leave you coming back for more.

Note: This is an invited tasting.


Toku Nori
200A Telok Ayer Street
Singapore 068638
Tel: +65 8082 6536
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 1145am - 230pm, 530pm - 11pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk to Telok Ayer Street. Turn left onto Telok Ayer Street. Walk down Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]