Whitegrass @ CHIJMES - Classic French Fare with a Contemporary Japanese Twist

Whitegrass, a Michelin-starred restaurant located in the historic CHIJMES, offers a luxurious dining experience under the guidance of Chef Takuya Yamashita. Specialising in French-Japanese cuisine, the restaurant blends the refinement and complexity of French culinary techniques with the simplicity and balance of Japanese flavours. Using only the freshest seasonal ingredients, Whitegrass delivers a sophisticated dining experience that honours the finest qualities of each ingredient they place on your plate.

"Nature has and always will be my biggest inspiration."
– Chef Takuya Yamashita

We indulged in the Gastronomic Festive Menu ($318++ per person), which has 11 courses. For those looking to elevate their experience further, a Sommelier's pairing is available for $198++ per person. We opted for non-alcoholic drinks instead and enjoyed our festive gingerbread kombucha.

Amuse Bouche 4.5/5

To begin with, we were served the Amuse Bouche, which consists of four indulgent bites. The first was a bite-sized Turkey Pâté paired with foie gras purée and served on a spoon. The second was a delicate little dish of Red Radish and velvety parsnip purée crowned with luxurious Kaluga caviar.

Amuse Bouche

The third was an interesting Blue Cheese Mini Madeleine with Pineapple Jam. I am not usually a fan of blue cheese, but this was manageable and not too overpowering. The fourth was a crispy, deep-fried Lily Bulb Cake, complemented by caramelised onions and lily bulb paste and topped with shredded black truffle.

Bread with Bordier Butter

While waiting for our entrées to be served, we were treated to warm, freshly baked bread served alongside rich, smoked and salted Bordier butter. The bread was really light and fluffy, with a crisp exterior.

Octopus 4.8/5

For our first entrée, we were offered Octopus with green apple sauce and eggplant instead because we do not take oysters. To my surprise, the octopus was crispy and perfectly flavourful, and the green apple purée offered a slightly tangy accent. Both my dining companion and I agreed that this dish exceeded expectations.

Tachiuo 4.2/5

The next entrée featured Tachiuo, a beltfish found year-round off the coasts of Japan, served with a delicate daikon crust and topped with shredded macadamia nuts. The dish was enhanced with puréed apricots and sundried tomatoes, adding a contrasting acidity for balance.

Carabinero Prawn 4.2/5

The third entrée featured a Carabinero Prawn in vibrant, cheerful colours reminiscent of a beautiful garden. The large, juicy prawn rested on a bed of cauliflower, broccoli, and tamago (egg) salad, complemented by briny bursts of flavour from Ikura.

Hokkaido Scallop 4.5/5

The fourth entrée featured a plump Hokkaido Scallop, elegantly topped with rich Bafun uni and thinly sliced Japanese Kyuri (cucumber). Resting in an uni cream sauce, the dish was finished with a few drops of chilli oil. Scallops are one of my favourite seafood, and I greatly enjoyed the flavour and texture of this dish.

Mangalica Pork Collar 4.2/5

The fifth entrée brought us back to land with a hearty dish of Mangalica Pork Collar, served alongside winter cabbage and complemented by a rich Sauce Robert, made with chicken jus, white wine, and shallots. With its marbled fat, the pork was very tender and paired nicely with the savoury sauce.

Sesame Bread

After a series of exceptional entrées, we were served another type of bread, this time Sesame Bread. It was warm and crusty, with a light, airy crumb.

Japanese Market Fish- Amadai 5/5

Moving on to the Poisson (fish) course, seasonal Japanese market fish is served. For the evening, we savoured the Amadai, a fish renowned for its light, mild flavour and subtle sweet undertones. The skin is crisply cooked by pouring hot oil over its scales, creating a wonderfully light crunch that is highly prized in Japanese cuisine. This technique provides a crunchy contrast to its tender, flaky flesh. I've seen videos of this technique on social media and was pleased to try it for myself. It's really good! The fish is also served with a tasty gobo sauce (burdock root), diced gobo, fennel, and maitake mushrooms.

French Pigeon 4.5/5

For the plat principal, we were offered a choice of French Pigeon or Omi Wagyu (supplement $30). Since it's not something I come across so often, I had to try the French Pigeon. France has a long-standing culinary tradition of raising pigeons specifically for cooking, which dates back to the Middle Ages. The meat was indeed very tender. In terms of flavour, it has a subtly gamey taste, certainly stronger than chicken but milder than duck. The pigeon was served with a black mirin sauce and red carrots from Japan.

Omi Wagyu 4.8/5

For those opting for the Omi Wagyu, the A4 wagyu hails from Shiga Prefecture in Japan. True to its reputation, the marbling is exceptional, and the meat is incredibly juicy. It's accompanied by Kompot pepper from Cambodia, sweet potato purée, and a touch of orange marmalade. In terms of taste and execution, the dish is flawless. However, the portion seems somewhat small, especially considering that it requires an additional $30 supplement.

Avant Dessert- Japanese Cola Sorbet 4.2/5

Our pre-dessert was a simple yet delightful Sorbet made with premium spiced Japanese Cola. It was complemented by a sweet and smooth strawberry and basil oil sauce, refreshing but without any sourness that I sometimes expect from strawberries. The sorbet cleansed our palate after the heavier flavours of the Plat Principal, preparing our taste buds to fully savour the upcoming dessert.

La France Pear 4.8/5

I thoroughly enjoyed La France Pear, a whimsical and aromatic dessert featuring the sweet, natural flavours of the pear. A lovely Japanese pear sorbet and fresh pear cubes are assembled atop a light layer of almond sponge cake. The dish is finished with truffle foam, organic cacao crisp, and a dusting of sugarcane sugar. The flavours were perfect for me, and I found this very memorable.

Mignardise 4.8/5

As a final touch, we were presented with a box of Mignardise containing Brown Butter and Almond Financiers, as well as Japanese Mochi Daifuku filled with coconut and raspberry. Whilst mignardise may be an afterthought in some restaurants, Whitegrass delivers a very strong finale to their dining experience.

The Japanese Mochi Daifuku was silky and soft, with luscious coconut cream and fresh raspberry filling. I particularly appreciated how Whitegrass infused a local touch into this treat by using coconut.

Their Brown Butter and Almond Financier is likely one of the best financiers I've ever had. It is served warm and has a very crispy exterior while retaining a moist interior. It is delightfully fragrant, and the brown butter's rich, nutty aroma makes it irresistible.

At the end of the meal, we were offered a choice of coffee or tea and a thoughtful take-home gift of cake to enjoy later and reminisce about our wonderful dinner at Whitegrass. To add a personal touch, Chef Takuya Yamashita also came out to greet the diners, which was a lovely gesture.

I found the standard of the food to be consistently good across all 11 courses. Each course showcased careful attention to detail and a deep respect for the ingredients used. The Gastronomic dinner menu may be a splurge for some, but Whitegrass also offers two lunch menus and a more concise dinner menu option, which works well for those seeking a refined culinary experience at varying price points.

My only minor gripe was with the table arrangement in the main dining room I was in, which I found odd as the tables faced each other in a circular setup. Additionally, the acoustics of the room made the surrounding conversation louder than I would have preferred. For such an exquisite dinner, I would have enjoyed a quieter atmosphere to fully immerse myself in the experience and the conversation with my dining companion. That said, they have another dining space in the next room, which may be quieter than the one I was seated in.

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.


Whitegrass Restaurant
CHIJMES
30 Victoria Street
#01-26/27
Singapore 187996
Tel: +65 6837 0402
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Website
Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 6pm - 1030pm
(Closed on Sun and 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]

Path Restaurant @ Marina Bay Financial Centre - Paving The Path To A Vivid Modern Asian Dining Experience

Path Restaurant at Marina Bay Financial Centre is the newest and exciting opening in the F&B scene. The modern Asian restaurant is Chef Marvas Ng's inaugural restaurant in partnership with 1855 F&B. The food at Path is a multi-layered experience. Each dish is a seamless composition of French fine-dining techniques and presentation, using comforting East Asian flavours.

Wakamatsu Strait Yellowtail 4.2/5

Our dinner at Path started with the light and refreshing Wakamatsu Strait Yellowtail ($36). The clean tasting sashimi is brightened by the pickled Chinese artichoke and zucchinis, whetting the appetite for the next course.

Hand-Dived Hokkaido Scallop 4/5

Next is the Hand-Dived Hokkaido Scallop ($58) served and cooked at the tableside. The sashimi-graded scallops from Hokkaido are seared on a hot stone, topped with sakura ebi and cooked with a seaweed truffle sauce. The scallop was plump and sweet. The touch of theatrical completes the whole experience. It is paired with Pickled Kombu Pumpkin Salad, refreshing up the palate.

Premium Kuhlbarra Fish Maw 4.5/5

The Premium Kuhlbarra Fish Maw ($35) is a new culinary experience. It is my first time eating fish maw this way. It showcases the chef's philosophy incorporating the premium Asian ingredients in a collagen-rich Douxi caviar sauce with fresh greens. It is a dish packed with complex and rich flavours, finished with delightful textural finishing.

"Suan Ni" Hong Man 4/5

It is my first time having the eel with the spinal cord intact, and more even how it is cooked in a braising sauce that consists of garlic and Dou Ban Jiang. The "Suan Ni" Hong Man ($24) reminds me of the traditional Chinese dish, Suan Ni Bai Rou boosting with garlic aroma.

French Organic Cauliflower 4.2/5

This is probably the best cauliflower steak I have eaten. The French Organic Cauliflower ($24) is braised in vegetable stock till soft and tender and then deep-fried for exterior crispiness. A layer of mayonnaise is coated around the cauliflower and then topped with house-blend furikake and buckwheat seasoning for that extra lift in flavouring.

Crispy Japanese Amadai 4.5/5

The Crispy Japanese Amadai ($75) is a beautiful dish paired with black bean beurre blanc. It is the same sauce used for the fish maw dish. However, I find the sauce complements the fish better. In addition, the crispy scales on the skin provided that extra textural enjoyment.

Signature Butter-Roasted Herb-Brined French Poulet $72

A highlight at Path is the Signature Butter-Roasted Herb-Brined French Poulet ($72). Before roasting in the oven, the chicken is brined with Chinese herbs and then coated with 800 to 1000gm of butter. This result is a beautiful and tender chicken infused with butter and herbs. To appreciate the chicken further, you can have it with the butter chicken jus sauce and scallion salsa.

Daikon Sword Leaf Lettuce Roll

Chef Marvas's mum would always serve salad with roasted chicken as a child. So in creating this memory, Chef Marvas introduces the Daikon Sword Leaf Lettuce Roll to go with the Signature Butter-Roasted Herb-Brined French Poulet. The sharp and refreshing salad helps to cut the richness.

Signature Wild Forest Mushroom Donabe with Premium Japanese Rice 4.5/5

If you need your carbs, I would highly recommend the Signature Wild Forest Mushroom Donabe with Premium Japanese Rice ($38). Each mouthful of the fragrant rice is brimming with an abundance of flavours and textures from the oats, waxed meat, porcini mushrooms and vegetables.

Whiskey Bombe Alaska 4/5

Wrapping up our dinner, we have two desserts - Whiskey Bombe Alaska ($28) and French Canele ($18 for 3pc). Go for the whiskey ice cream served with Kirsch marmalade and meringue for something sweet and light. However, what intrigues me is the french canele made with Chinese Bai Jiu (white wine). Baked to perfection, it comes with a crusty exterior, soft and fluffy interior with a tad of the fragrant bai jiu.

French Canele 4.5/5

Path restaurant is definitely an exciting addition to the dining scene offering modern Asian cuisine. Chef Marvas brings a precise balance between French finesse and the East Asian ingredients that feel and taste sumptuous yet possess a reassuring familiarity that warms the heart.

Note: This is an invited tasting.


Path Restaurant
Marina Bay Financial Centre
Tower 3
12 Marina Boulevard
Singapore 018982
Tel: +65 64430180
Facebook
Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC Line, NS Line)

Opening Hours:
Mon-Fri: 1130am - 2pm, 6pm - 9pm
Sat: 6pm - 9pm
(Closed on Sun & PH)

Direction:
1) Alight at Marina Bay MRT station. Take Exit B. Walk to traffic junction Boulevard Central and Marina Way. Cross the road. Walk to Marina Bay Financial Centre Tower 3. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit C. Walk to Straits View. Cross the road. Walk to destinaiton. Journey time about 3 minutes. [Map]

Lewin Terrace @ Fort Canning - An Autumn In Japan

Lewin Terrace at Fort Canning is introducing their Autumn, seasonal Sho-Mi menu starting from the month of September to November. Executive Chef Keisuke Matsumoto will be featuring ingredients native to Japan during the Autumn season, in his exquisite Japanese-French fusion dishes.

Homemade Bread & Original Soya Butter

Freshly baked breads with rich creamy butter are invariably served in any French restaurants. Brought to us in a mini haversack, the buttery aroma of their homemade breads was mouthwatering. With the bottom filled with warmed pepples, the mini haversack was a live oven, toasting the breads for a good one hour.

Amuse Bouche 3.8/5

Our Amuse Bouche showcases Chef Keisuke's delicate mind. Despite their tiny frames, they seems to have the ability to trickle each of my taste buds, especially the Hokkaido scallop crowned with caviar and bound to a crunchy tapioca chip using mascarpone cheese. The chemistry between the ingredients was unexpected. The sweet corn mousse in egg shell is really cute, with crunchy popcorns for textural contrast.

Spanish Red Urchin/ Smoked Tofu/ 10 Years Miso / Fried Green Beans 3.5/5

The highlight of this dish is the creamy Spanish Red Urchin that spread across the tofu. Judging from its tanner body, it does have a deeper oceany taste than usual, hence supporting it with tofu is just apt. Smoked in situ, the mild tasting homemade tofu acquired a smokey flavour which was accentuated by savoury aged miso. The fried green beans was slightly chewy, that adds an interesting bite to the crunch.

Mushroom/ Prosciotto Blancmange/Coffeebeans 3/5

Traditionally, Blancmange is a sweet dessert, commonly made with milk or cream and sugar thickened with gelatine. However, over here, we had it paired with savoury mushroom base. Somehow I relate it to a thick mushroom soup. Instead of having the usual croutons, I have a chewy Prosciotto Blancmange. I appreciate the potency of the mushroom base but overall it was a little cloying for me.

Hokkaido Crab/ Japanese Apple/Gazpacho/Yuzu Jelly, Celery Root Cube 4.5/5

Perhaps the richness of the previous dish is to prepare our tastebuds for the Hokkaido Crab, with texture and flavours of the other end of the spectrum. We were served a plate sprayed with sherry liqueur, invigorating our senses before tasting the next dish. Along with sweet, crunchy Japanese apple and celery root cubes, the delicate beautifully encased within its shell and a layer of sweet, tangy yuzu jelly. You may choose to eat it as it is or plate it onto the dish given. The tomato gazpacho was tangy with a spicy edge. It was like a virgin mary mocktail that fire up the overall taste.

Amadai/ Black Truffle/ Koshihikari/ Seaweed 4.5/5

My favourite dish for the night is the Amadai. What makes this dish so delightful is not simply because of the premium fish used but the risotto at the bottom. Made using Koshihikari, which to some is the crown jewel of Japanese short-grain rice. It is noted for its sweet nuttiness. Being slightly sticky, it gives the risotto the desired texture. Served like Japanese tea rice, I was curious as I would imagine the risotto losing that wonderful stickiness and flavour. That, surprisingly, was taken care of. The rice had been prebaked. Just imagine eating the burnt rice at the bottom of the claypot but with the accompany of a broth that was enriched with the goodness of the buttery Amadai.

Another interesting element is that the broth was prepared in a syphon manner to achieve the desired flavour.

Japanese Wagyu Steak in Nippon-Rossini Style 4/5

Japanese Wagyu Steak is one of their signatures here. Rossini Style, as I read was invented by the great French chef Auguste Escoffier for the Italian composer, Gioachino Rossini in the 1800s. It is characterised by the decadent foie gras terrine and Japanese mushroom paste truffle atop. Putting the extravagance aside, what I appreciate is the Nippon aspect, using autumn ingredients - yellow & red beets, roasted yam and onions.

Passion Fruits/ Mikan/Lychee 4/5

To clear our palate for dessert, we had a refreshing Passion Fruit Slurpee made with mikan juice and lychee jelly. I love the eco friendliness of drinking directly from the passion fruit itself.

Before our dessert, a basin of burnt old leaves was presented to us to showcase the significance of our dessert, roasting sweet potato over old dried leaves collected around their living spaces.

Yaki-Imo 4/5

Underneath the stalk, crafted using fried sweet potato chips and chocolate, was perhaps how it feels like being in Japan during autumn. The cold salted caramel ice cream was like a cool breeze against the warm, sweet and comforting sweet potato mash, made simply with just egg and cream. It's interesting to see how Chef can overturn a ordinary root into something so captivating.

Small World 4/5

Opening the box of Small World is like unveiling a box of chocolate - you never know what you are gonna get. What steals our heart was the honeyed chewy Canelé and the bitter-sweet green tea mousse.

Among all the stunning dishes, do not miss out this bowl of unassuming looking cookies. Bring the bowl near you, and allow your mind to be sooth by the fresh, orangy fragrances of the tea leaves, comprising rooibos and oolong. Not only you get to smell it, you get to eat it as all these wonderful fragrances has infused into the buttery cookies.

I enjoy all the small details that was being incorporated throughout the evening. From presenting the sweet corn eggs in an enclosed wooden box before unravelling them, like discovering a golden goose egg, to burning of old leaves, which instantly instilled in my mind a image of them roasting sweet potatoes over them back in their homes in Japan, I don't just get to taste the autumn dishes, I almost get to feel what it is really like to be in Japan at this time of the year.

This Wakon-Yousai menu is $118, with Wine Pairing $120(6 Glass).

Written and photograph 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.


Lewin Terrace
21 Lewin Terrace
Singapore 179290
Tel: +65 63339905
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 11pm

Direction: 
1) Alight at City Hall MRT station. Take Exit B. Take left onto North Bridge. Walk to the traffic light junction of North Bridge Road and Coleman Street. Cross the road towards Peninsula Plaza and continue walking towards the junction of Coleman Street and Hill Street. Cross the road to the central fire station. Continue on Coleman Street until Singapore Philatelic Museum. Look out for the metal gate before the museum, turn left in and take the stairs to destination. Journey time about 15 minutes. [Map]