sen-ryo @ Suntec City - Popular Japanese Restaurant at Ion Orchard Opens 2nd Outlet Offering Exclusive Items

sen-ryo has recently opened its second outlet in Suntec City. While the brand continues to deliver the brand's philosophy of 'affordable luxury' with a menu much similar to its outlet at Ion, you may look forward to outlet-exclusive platters, draft sake – a rare offering – as well as new set lunches from just $15.80.

Appetiser Platter 4/5

We started our dinner with the outlet-exclusive sen-ryo Appetiser Platter ($26.80). Aesthetically pleasing with 4 seasonal creations. My favourite is the mouth-watering Wagyu Sando. The rich and savoury beef notes against the sweet buttery notes of the brioche are deeply satisfying. The Monaka-Negitoro with Bafun Uni sandwiched between 2 crisp wafers was also a delightful treat. Hyogo Oyster with Ikura will definitely excite oyster fans, but for the Spicy Tuna in Black Sesame Cone, I feel it can do more with more tuna for a better mouthfeel.

Bamboo Shoots 4.5/5 (Tasing Portion)

Tsubugai Wasabi 4/5 (Tasting Portion)

This new outlet is also specially designed to be a space for a great drinking experience, both in the interior and the menu, offering a lineup of new appetisers. Slow-cooked Bamboo Shoots ($19.80), simmered in shoyu and bonito, allowed me to enjoy the beauty of both its mildly sweet-earthy flavour and crunchy texture. Using Ice Plant, Tsubugai Wasabi ($16.80) plays on the crunch element as well, with the zest of Wasabi Root to bring a kick to its neutral flavours.

Abalone Sashimi 5/5

Ankimo Ponzu 5/5

Abalone Sashimi ($20.80) features green-lipped abalone aged for three days after steaming and marinated in shoyu. Every bite released its beautiful intricate flavours accentuated by the whole process. What intrigued me the most was the Ankimo Ponzu (monkfish liver) ($19.80). It's neither fishy nor liver-y, and I love its melt-in-your-mouth texture that spreads its deliciousness into my mouth.

Signature Sushi Platter 4/5

The outlet-exclusive sen-ryo Signature Sushi Platter ($68) was a feast for my senses, with various crafted sushi on the platter. The huge and plump Hotate topped with Seaweed jam and shredded fried leek was one of the first that caught my eye, followed by the jumbo-sized Salmon and Anago sushi. Others include sweet Botan Ebi, melt-in-your-mouth Otoro, Uni, Ika, Negitoro, Akami, Ikura, and Madai (sea bream). Sen-ryo's signature Tamagoyaki provided a sweet note to this platter.

Maguro Sashimi Trio Don 3/5

Tuna continues to the star offering in Sen-ryo. One of the popular items is the Maguro Sashimi Trio Don ($32), offering tuna sashimi with varying degrees of fattiness, paired with a fragrant bed of Koshihikari rice from Aomori Prefecture. Given the taste and the varieties offered, I enjoyed the Sushi Platter more.

Kaki Soy Nabe 2.5/5

A new addition to the Mains is Kaki Soy Nabe ($38.80), which features fresh Hyogo oysters. While the oysters looked enticing, the soy broth disappoints with a thin consistency.

Complementing the mains was a refreshing Kaisen Sashimi Salad ($17.80) that delivered a harmony of varying bites and textures lent by the Ice Plant and sashimi, with a welcoming touch of sweetness from the corn.

Premium Sashimi Platter 4.5/5 (Tasting Portion)

The Premium Sashimi Platter ($26.20) offers a premium cut of sashimi, mainly the belly portion, such as Salmon Belly and Otoro.

Peach Sorbet 3.8/5

Watermelon Sorbet 3.8/5

Our desserts were so cute! We had Peach Sorbet, and Watermelon Sorbet contained within the fruit itself. They were on the sweeter side, but they paired well with the draft sake that we had. Rumiko Kinmoto Tokubetsu Junmaishu Kijioshu, being full-bodied and strong, was recommended for dessert pairing. This premium sake is outlet-exclusive as well.

As mentioned, Sen-ryo at Suntec City amps up the dining experience with the inclusion of KEG Draft into its beverage offerings. You can choose from a menu of diverse and exquisite flavour profiles, which includes the SENSUKE KEGDRAFT Special Junmai, an elegant, unfiltered sake renowned for its melon and muscat aroma. Selections will change according to availability. You may approach the staff for personalised recommendations to accompany your meal.

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.


sen-ryo
Suntec City Mall
Tower 5
5 Temasek Boulevard
#01-434
Singapore 038985
Tel: +65 6957 7978
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Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Daily: 11am - 10pm

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

2) Alight at Promenade MRT station. Take Exit C. Walk to destination. Journey time about 6 minutes. [Map]

HANAZEN @ CHIJMES - Indulgent 9/10-course Dinner Omakase Crafted by Michelin-Starred Chef, Inspired by French and Japanese Cuisine and Techniques

HANAZEN at Chijmes unveiled a completely new menu under the guidance of Michelin-starred Chef Taiseo Iwao. Chef Taiseo brings with him a depth of knowledge and culinary experience with Japanese ingredients alongside French cooking techniques.

The meticulously curated menu strives to showcase the finest globally sourced ingredients tailored to suit the local palate. The highlights are the 9-course ($180/pax) and 10-course ($210/pax) omakase options.

I highly recommend securing a seat at the counter that wraps around the kitchen. It provides a fantastic view of the chefs in action. During the visit, we had the fantastic opportunity to sample Chef Taiseo's 10-course menu.

Uni Brioche 4.5/5

The first dish of Uni Brioche made a remarkable impression, offering a burst of flavours with generous fresh Murasaki uni, Gruyère cheese, and a capsicum-based sauce done intentionally lighter atop a crisp square of brioche.

Tuna Tartare 4.2/5

The Tuna Tartare presented a luxurious blend of Nagasaki Chutoro and Akami, adorned with caviar and gold leaf.

Hotate 4.5/5

Our third course featured the Hotate, showcasing a lightly seared and plump Hokkaido scallop. It was accompanied by broccoli with clam chowder sauce, broccoli espuma, parsley oil, kale and coriander leaf, creating a harmonious blend of umami and buttery notes.

Lobster 4.8/5

I had been anticipating the Lobster since the start of the meal after watching the chefs skillfully working on its preparation with flames over the grill. The amount of seafood explosion here was spectacular. The Australian lobster delivered succulent meat, perfectly complemented by creamy béchamel sauce, lobster miso, and an intensely flavourful crustacean sauce with blue crab espmua.

Awabi 4.8/5

Another of my favourite courses was the Awabi (abalone). A spoonful of Koshihikari rice was accompanied by a bubbling hot mini-well of abalone liver sauce that was incredibly rich. You could either dip the tender abalone cut directly into the sauce or spoon it over the rice. Either way, it was delicious.

Iberico Pork 4.2/5

Next, I enjoyed the Iberico Pork with fresh wasabi and onion sauce, enhanced with sweet peppercorn that boasted mild and fruity notes. As a default, this course would be prepared with Kagoshima A4 Beef unless dietary restrictions are specified.

Pork Curry 4.5/5

Made with premium Miyazaki mangoes, mixed fruits and vegetables, Chef Taiseo’s rendition of Curry was delicately and comfortingly balanced. It was rich and creamy, carrying a mild heat and pleasing sweetness derived from the fruits and vegetables. Similarly, I had this paired with pork, which was a replacement for the original beef.

Peach Soup 4.5/5

Fresh peach and celery ice cream in a single dish? All of us had to do a double take when we heard of this combination in the Peach Soup. Both elements surprisingly matched, each carrying subtle flavours. It was very refreshing, and I loved having the additional bits of Yamanashi peach underneath.

Mont Blanc 4.5/5

There were many intricate elements in Chef Taiseo’s rendition of Mont Blanc. Next to a scoop of vanilla bean ice cream, you have creamy chestnut puree, cheese mousse, Graham cracker crumbs and thin strips of sweet potato crisps. The varied textures and flavours were a delight.

Raisin Butter Cookie 4.5/5

Our final dessert, the Raisin Butter Cookie, featured raisins thoroughly soaked in Yamazaki Whisky. It looked unassuming, but the mouthful surprised with a decadent burst of fragrant liquor.

In addition to the new omakase options, HANAZEN has introduced a revamped à la carte menu for their outdoor bar setting, emphasising sharing dishes.

Japanese Oysters Platter 4/5

The Japanese Oysters Platter ($28) was prepared in varied ways with punchy dressings.

Amaebi Salad 4.2/5

While slightly on the pricey side, the Amaebi Salad ($24) was still a delightful and refreshing dish, featuring sweet amaebi, avocado, and various vegetables.

Hanazen’s Charcuterie Platter 4.2/5

The Hanazen’s Charcuterie Platter ($28) was a beautiful mix of sweet figs, foie gras, brioche toast, Iberico ham, cheese and more.

Braised Beef Short Ribs

Although I couldn't try the Braised Beef Short Ribs ($34), this won praise from my fellow diners, who were fans of the tender texture.

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.


HANAZEN
CHIJMES
#01-21/22
30 Victoria Street
Singapore 187996
Tel: +65 9820 2963
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

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

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Yàn (宴) @ National Gallery Singapore - Savour the Flavours of Autumn with Yàn’s New Seasonal Nourishing Menu

Savour the flavours of Autumn with Yàn's new seasonal nourishing menu from 1 September to 31 October 2023. Marrying Yàn's forte in Cantonese cuisine and the spirit of the changing season, the restaurant's chefs have thoughtfully put together new selections that are wholesome and nourishing.

The menu offers both an a la carte list (from $12) and a 6-course set menu ($138 per diner, min. of 2 diners). We had the opportunity to sample dishes from both menus.

Mini Buddha Jumps Over the Wall 4.2/5

While the name says "mini", the portion of the Mini Buddha Jumps Over the Wall ($78 a la carte/part of 6-course set menu) was far from that. The comforting clear broth was a result of an eight-hour double boiling process. It features quality ingredients, including an Australian three-head whole abalone, sea cucumber, ginseng, pig's tendons and shiitake mushrooms.

Upon serving, the Australian three-head whole abalone is carefully separated from the pot, ready to be prepared as a second dish.

Australian Three-Head Whole Abalone 4.5/5

In its second preparation method, the Australian Three-Head Whole Abalone is thoroughly braised in oyster sauce and shrimp roe to enhance its presented flavours further. The abalone, cooked this way, was incredibly tender and carried the rich umami notes wonderfully.

Crispy Whole Quail 4/5

Inspired by the traditional Crispy Skin Chicken - Cui Pi Ji, Yàn has crafted its rendition featuring quail. The Crispy Whole Quail ($38 a la carte/part of 6-course set menu) is fried to a delicate crisp. It's served with minimal salt, pepper, and five-spice powder condiments, allowing the meat to take the spotlight.

Pan-fried Venison Steak with Chef’s Special Sauce 4/5

Another featured meat dish is the Pan-fried Venison Steak with Chef's Special Sauce ($12). This dish is a tribute to the 1970s period when Cantonese chefs explored adapting Western dishes to Cantonese palates. The New Zealand venison fillet is marinated in a special sauce mixture before being pan-fried and served with the reduced marinade.

Steamed Eel with Minced Garlic and Shredded Mandarin Peel 4.5/5

A unanimous favourite at the table was the Steamed Eel with Minced Garlic and Shredded Mandarin Peel ($20/100g a la carte/part of 6-course set menu). The intentional choice of eel aligns with its 'nourishing' theme and is thoughtfully deboned to pair with minced garlic, shredded Xin Hui mandarin peels and a Cantonese-style housemade light soy sauce. The peels were an interesting addition, with its bitter and citrusy notes.

Double-boiled Almond Cream Served in a Mini Pumpkin 4/5

We ended our meal with a nourishing dessert, the Double-boiled Almond Cream Served in a Mini Pumpkin (Part of $138 Set Menu). I am not a fan of almond creams, but I appreciated how fresh-tasting it was, with a mild sweetness and a lighter consistency.

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.


Yan Restaurant (宴)
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178958
Tel: +65 63845585
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

Direction:
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Turn left onto Coleman Street. Walk down Coleman Street. Walk to destination. Journey time around 5 minutes. [Map]

Bedrock Origin @ Oasia Resort Sentosa - The Great Beef & Reef Series Returns For the 3rd Edition With New Zealand Culinary Voyage

Bedrock Origin's The Great Beef & Reef Series has recently launched its 3rd edition for 2023 - New Zealand Culinary Voyage. From 2 August to 2 November 2023 (Sundays to Thursdays), this edition presents a 6-Course Dinner Tasting Menu (from $168++ per person) - with an option to include a curated 4-wine pairing (add $68++) with a selection from Cloudy Bay.

Cold Serve NZ Oysters 4.5/5

Our evening started with fresh Cold Serve NZ Oysters served in 2 variations - one waking up the senses with chilli-lime granita and lime caviar, the other that whets the appetite with ikura. To complement the brininess of the oysters, this course is paired with the Cloudy Bay Sauvignon Blanc for its bright acidity.

Confit Ora King Salmon 4.5/5

The next course, Confit Ora King Salmon served with wasabi cream, showcasing the New Zealand King Salmon from Ora King, which is prized for its buttery texture and slightly sweet flavour. After curing for up to two days, the salmon is confit with fragrant aromatics. What is also notable is the thin sheet of nori that was placed delicately atop the fish, mimicking the appearance of the salmon skin! The wasabi cream not only brought the elements together, but it also enriched the fish's already luscious texture of the fish and imparted a hint of the sharp herbaceousness that cut the richness of the dish. There is an option to add on Oscietra caviar for an additional $45++. Balancing the complexity of this dish is the Cloudy Bay Te Koko, which possesses citrus and savoury notes of soft woodsmoke on the nose and mellow oak notes on the palate.

Braised Paua Abalone 4.8/5

Third course, which is my favourite dish on the menu, is the Braised Paua Abalone featuring New Zealand Black Wild Paua Abalone. It is braised in kombu and sake to enhance its tender texture and bring out its sweetness. What made this dish exceptional was the accompanying applewood-smoked cauliflower and leek cream that added a dimension to the dish, completing the experience with its contrasting creamy texture and tantalising umami flavour. The wine pairing for this dish is Cloudy Bay Chardonnay, which entices with white peach and ripe citrus notes.

Pan-seared South Island Lamb Rump 3/5

The fourth course features a pan-seared South Island Lamb Rump, carefully selected from Lumina Farms. Raised in a natural, free-range environment on specially cultivated chicory herb pastures, the lambs are known for their superb marbling and unique flavour. The lamb is sous vide for three hours before being pan-seared and finished on the applewood fire grill. It was incredibly tender with very pronounced marbling, delivering a much stronger and wilder flavour. The accompanying beluga lentils with green olives were delicious. Simmered in sundried tomato sauce, every spoonful packed a punch. The chosen wine for pairing is the aromatic Cloudy Bay Pinot Noir.

Beef-Fat Aged NZ Wagyu Striploin 3.8/5

The final course is the Beef-Fat Aged NZ Wagyu Striploin, featuring the 100% grass-fed F1/F2 Wagyu from Hastings, New Zealand. Dry-aged for 21 days, the 150g striploin is steeped in beef fat before grilling over applewood to concentrate the flavour and create a crust. While the aged beef delivered the expected flavours, the experience was slightly let down by the challenge of slicing the steak due to its notably thick cut. The hearty house-made eggplant parmigiana served alongside was a standout in its own rights with its cheesy top crust and layers of well-seasoned tender eggplants. To match the rich flavours of the dish, an intense Cloudy Bay Te Wahi is chosen for its dense tannins and vibrant freshness.

Pavlova 4/5

Completing the New Zealand Culinary Voyage is Pavlova, a national dessert often enjoyed on special occasions. Vibrant with tangy lemon custard, tart raspberry compote, and fresh berries, the well-executed meringue was the perfect vehicle to harmonise the beautiful flavours.

3 August to 2 November 2023:
6-Course Dinner Tasting Menu, $168++ per person
6-Course Dinner Tasting Menu with Oscietra Caviar, add $45++ per person
Wine Pairing Top-Up, $68++ per person
Available Sunday to Thursday for dine-in reservations made from 6pm to 8.30pm (last seating)
*A one-day advance reservation is required.

Words and photos 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.


Bedrock Origin
Oasia Resort Sentosa Hotel
#01-02
23 Beach View
Palawan Ridge
Singapore 098679
Tel:+65 6818 3333
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 7am - 11am, 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Harbour Front MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Imbiah station. Alight at Imbiah station and walk to destination. Journey time about 15 mins. [Map]

Shang Palace @ Shangri-La Singapore - The Epicure Shangri-La at Shang Palace 6-Course Menu

Shang Palace at Shangri-La Singapore is joining the global campaign "Find Your Shangri-La" with their special 6-course menu, "The Epicure Shangri-La at Shang Palace". Priced at $188++ per person, this exclusive menu is available until 13 August 2023, promising a memorable dining experience.

Suckling Pig, Chilled Abalone, Sauteed Sliced Sea Conch, Baked Kagoshima Wagyu Beef Pastry

We were presented with a quartet of appetizers to kick off the meal. The beautifully plated dishes showcased a variety of cooking methods, including the succulent Suckling Pig topped with Black Caviar, the refreshing Chilled Abalone, the flavourful Sauteed Sliced Sea Conch, and the indulgent Baked Kagoshima Wagyu Beef Pastry. Each appetizer was a delightful combination of textures and flavours, offering a glimpse into the culinary craftsmanship of Shang Palace.

Double-boiled Chicken Soup with Fish Maw, Wolfberry and Chinese Yam

The Double-boiled Chicken Soup with Fish Maw, Wolfberry, and Chinese Yam followed. It is a comforting bowl of broth that has been simmered for hours. Packed with depth and richness, the soup was a testament to the skilful art of double-boiling, resulting in a clear yet flavorful concoction that warmed both the heart and soul.

Poached Spotted Garoupa Fillet with Crispy Bean Crumb and Black Truffle Slices

Next, we were presented with the Poached Spotted Garoupa Fillet with Crispy Bean Crumb and Black Truffle Slices. The fish was perfectly steamed, resulting in a tender and flaky texture. Topped with crispy bean crumbs, shaved black truffle, and spring onion, each bite offered a harmonious blend of flavours and textures that left us wanting more.

Braised Spanish Kurobuta Pork Belly with Plum Sauce accompanied with Japanese Plum Wine

The Braised Spanish Kurobuta Pork Belly with Plum Sauce, accompanied by a glass of Japanese Plum Wine, was a true highlight. The Kurobuta pork belly, known for its tenderness and juiciness, was perfectly braised in a savoury plum sauce. The rich flavours of the pork were beautifully complemented by the tangy sweetness of the plum wine, creating a memorable combination that delighted the taste buds.

Stewed Red Leg Prawn with Lemongrass and Garlic served in Claypot

The Stewed Red Leg Prawn with Lemongrass and Garlic served in a Claypot was a true delight for seafood lovers. The prawns were expertly cooked, with a firm and succulent texture. The fragrant lemongrass and garlic sauce added a burst of flavour, while the claypot presentation ensured that the dish stayed piping hot throughout the meal.

Chilled Mango Cream Pudding, Baked Peanut Pastry, Chilled Osmanthus Wolfberry Jelly

To conclude the exquisite 6-course experience, we savoured a trio of desserts. The Chilled Mango Cream Pudding with Pomelo, Baked Peanut Pastry, and Chilled Osmanthus Wolfberry Jelly offered a sweet and refreshing finale. The highlight was undoubtedly the baked peanut pastry, which left a lasting impression and had us eagerly anticipating its potential appearance during the upcoming Chinese New Year festivities.

Overall, "The Epicure Shangri-La at Shang Palace" 6-course menu at Shang Palace was a testament to the culinary expertise and attention to detail that has made this establishment a true gem in the Singapore dining scene. From the impeccable flavours to the elegant presentation, each dish showcased the artistry and dedication of the talented team at Shang Palace. This dining experience is not to be missed for those seeking a gastronomic journey embodying Shangri-La's essence.

Note: This is an invited tasting.


Shang Palace
Shangri-La Hotel
22 Orange Grove Road
Lobby Level
Singapore 258350
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Nearest MRT: Orchard Road (NS Line, TE Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1000pm
Sat, Sun & PH: 11am - 3pm, 6pm - 1000pm

Direction:
Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. At Orchard Parade Hotel traffic junction, cross the road. Walk towards Orchard Hotel. Continue walking on Orange Grove Road until destination. Journey time about 30 minutes. [Map]