Haku Sushi @ Great World - Limited-Time 7-Course Bluefin Tuna Omakase At S$88 Per Person Available on 27 and 28 July Only

In the basement of Great World City, Japanese sister restaurants Kou Teppan and Haku Sushi are nestled side by side. Kou Teppan delights diners with teppanyaki-style omakase, while Haku Sushi specialises in kansai-style omakase.

To celebrate their 1st Anniversary, the restaurants launched an exclusive Hon Maguro (Bluefin Tuna) Omakase. For $88 per person, diners can choose from a 7-course Teppan or Sushi Omakase Menu, both featuring various parts of premium Hon Maguro from Wakayama. Initially available only on 20 and 21 July, this special omakase was extended to 27 and 28 July for lunch and dinner.

Also as part of the celebration, the restaurants have specially prepared for a live Tuna Cutting Show. The engaging show showcased the freshness of the Hon Maguro, and the chefs' skills. Due to overwhelming response, an additional show has been scheduled for lunch on 27 July. Diners can join the show at Kou Teppan before commencing lunch.

7-Course Sushi Omakase 4.2/5

After the Tuna Cutting Show, we settled comfortably in Haku Sushi for our 7-Course Sushi Omakase ($88/person). Diners will have the option to top up with Maguro Sashimi of 3 Kinds (akami, chutoro, and otoro) for $18 and a Kamatoro (prized tuna cheek meat) Handroll for $18.

Appetiser of 6 Kinds

We began with a vibrant plate of Appetiser of 6 Kinds. Each dish showcased maguro in different preparations, including Saikyo Cream Cheese with Shuto Maguro, Vinaigrette Miso Marinated Maguro, Nanban Maguro, Maguro Sansho Pepper Stew, Maguro Avocado Salad, and Maguro Carpaccio with Water Eggplant.

I appreciated the chefs' extra effort to showcase the maguro with varied flavours, such as the creamy and mildly buttery Maguro Avocado Salad and the tangy Vinaigrette Miso Marinated Maguro.

Maguro Sashimi

Next, we enjoyed a platter of Maguro Sashimi served in three cuts - akami, chutoro, and otoro. Each piece was incredibly fresh.

Maguro Patty with Mizore Sauce

I tried cooked negitoro in the Maguro Patty with Mizore Sauce for the first time. The negitoro was shaped into a ball and served in a savoury-sweet sauce, which tasted quite homely.

Maguro Katsu with Charcoal Salt

We then observed the chefs slice the Maguro Katsu, revealing a lovely pink centre. The katsu had a thin fried exterior and was served rare, using the otoro cut for a rich, fatty mouthfeel.

Maguro Nigiri of 5 Kinds

The Maguro Nigiri course followed, featuring five kinds of maguro cuts, each with a unique topping.

Despite the restaurant being bustling with diners, the quality of each piece of nigiri was executed well, with nicely thick cuts.

The nigiri we enjoyed included Otoro with Sea Grapes, Chutoro with Sea Urchin, and Akami with Wasabi.

Soup

The Soup course was a light, dashi-based broth with Maguro and Japanese Leek, which was average.

Negitoro Ice Cream

Dessert was a surprising twist, incorporating tuna. The Negitoro Ice Cream featured a scoop of vanilla ice cream topped with negitoro and a side of brown sugar syrup. While the concept was intriguing, I wasn't a fan of this combination as it didn't come together harmoniously.

Due to the restaurant being fully booked for this special omakase menu, the service for each course took a bit longer. Nonetheless, we found the omakase to be competitively priced for the quality and variety offered. Diners can also complete the omakase with a selection of curated alcohol from Tokushima. The special promotion offers each glass for $3.80 or by the bottle at 38% off on varying prices. Reservations for this special omakase menu are filling up quickly. To book a slot, visit their official booking website here: https://bit.ly/kouhakusg.

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.


Haku Sushi
Great World
B1-135
1 Kim Seng Promenade
Singapore 237994
Tel: +65 6235 1645
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Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 10pm

Direction:
Alight at Great World MRT station. Take Exit 6. Walk to destination. Journey time about 5 minutes. [Map]

Alma by Juan Amador @ Goodwood Park Hotel - Homecoming of Executive Chef Yew Eng Teng, Leading Alma to a New Chapter

Excitement filled the air as I stepped into Alma by Juan Amador, eager to explore the new chapter under the helm of Executive Chef Yew Eng Teng. With a remarkable career quietly etched in Michelin-starred kitchens and the prestigious role of the winning Team Captain for Singapore at the Culinary Olympics 2014 in Germany, Chef Yew brings a wealth of experience and accolades. His journey extends beyond national borders, with participation in various international competitions further highlighting his culinary prowess.

Cauliflower Tartlet 5/5

The 8-Course Dinner ($248++ per pax) unfolded with two snack bites, starting with the Cauliflower Tartlet. Delicately crafted with raw cauliflower, creme, and marinated raw seafood in a pie tee cup, it danced with flavours of white shoyu, fried white kombu, salted finger, and arctic char skin crisp.

Takoyaki Potato Gratin 4.2/5

Following suit is the Takoyaki Potato Gratin, inspired by the dish created at the esteemed Bocuse d'Or competition. This delightful morsel is a symphony of flavours, blending potatoes, cream, and Parmesan, encasing a core of pink garlic-infused cream. Adorned with a dab of black garlic, it's a testament to Chef Yew Eng Teng's artistry and ingenuity.

Blue Fin Tuna 4.8/5

An exquisite presentation graces the palate with the Blue Fin Tuna at Alma by Juan Amador. A delicate "fish bone" potato crisp sits atop a grilled squid ink brioche, housing luscious tuna tartare adorned with smoked mayonnaise and truffle parfait. The culinary ballet unfolds as flavours and textures dance in harmony, a testament to Chef Yew Eng Teng's culinary finesse.

Artic Char 5/5

The meticulously crafted Artic Char undergoes a flavourful journey. Brined and seasoned, it transforms into a roulade through sous vide cooking, encased in a layer of pickled radishes and sushi vinegar jelly. Sliced into perfection, it is crowned with N25 hybrid caviar and passionfruit gel, resting on a vibrant watermelon and salsa bed. The result is a symphony of bursts, amplifying this cold-water fish's mildly sweet and pristine essence. Chef Yew Eng Teng orchestrates a palate-pleasing masterpiece.

Egg 4.5/5

The Egg course takes center stage. A sous-vide 65-degree egg, bathed in hollandaise, accompanies sautéed cep with chicken velouté in a cep broth. This seemingly simple ingredient, the egg, transforms in taste and the overall experience. Chef Yew Eng Teng's mastery elevates this humble component into a symphony of flavours, creating a memorable moment for the diner.

Mantou Bread 4.8/5

Indulging in the Mantou Bread at Alma by Juan Amador is a delightful experience. Crafted as a homemade multi-seed bun, it undergoes a unique preparation — steamed and fried to perfection upon order. Each bite is topped with a blend of chia seeds, sesame, and flaxseed, revealing a soft and fluffy texture. The true magic happens when paired with the smoked Bordier butter and prawn head espuma, creating a symphony of flavours that lingers on the palate, making it a must-try sensation.

Blue Lobster Tail 4.2/5

The Blue Lobster Tail is truly a feast for the senses. Glazed with an assam balsamic glaze and seasoned with a harmonious blend of curry and Japanese rice seasoning, the lobster tail is char-grilled over an open flame, ensuring it retains a delectable moist texture. The inherent sweetness of the lobster is elevated by Chef Juan Amador's signature purple curry sauce, creating a symphony of flavours that dance on the palate. Adding ladyfinger in ponzu and pickled mustard seed adds a delightful touch, completing this delicious masterpiece.

Glacier 51 toothfish (Turbot) 4.5/5

The Glacier 51 Toothfish was replaced by Turbot, pan-seared and served with crustacean cream, chive, carrot and prawn oil, caviar vinaigrette, seaweed tempura crisp, and carrot puree. The dish's finesse is further accentuated by the textural contrast of seaweed tempura crisp and the smoothness of carrot puree. This dish is a culinary dance of lightness and robust flavours, which is a testament to Chef Yew Eng Teng's ingenious marriage of diverse elements.

Miyazaki Wagyu A5 4.2/5

The exquisite Miyazaki Wagyu A5 is captivating with its charred leek ash coating, perfectly complemented by a luscious cocoa jus. The simplicity of the execution allows the exceptional quality of the ingredient to shine, offering a melt-in-the-mouth texture and pure, unadulterated flavour.

Red Ruby 4/5

In a creative interpretation of the Red Ruby, a beloved Thai dessert, it presents a delightful composition featuring water chestnut with rose gelatine. This exquisite treat is immersed in lemongrass coconut soup, accompanied by coconut espuma with a hint of mint oil, and crowned with a delicate milk crisp. The dessert achieves a perfect balance of textures, offering a contemporary twist while preserving the authentic taste of the traditional Thai sweet.

Poached Peach 5/5

Expressing adoration for the dessert, the Poached Peach takes centre stage, accompanied by soursop sorbet on a bed of salted buttermilk sago. The ensemble is elevated with Sakura espuma and purple shiso salt and crowned with Sakura and purple shiso meringue. Despite the challenge of capturing its essence in words, the combination stands out as one of the most exceptional desserts experienced.

Petit Fours

The Petit Four concludes the dinner experience, featuring the Burnt Calamansi Tart, Pandan Financier, and Mochi Bread. Often regarded as mere baked confections, these petite fours at Alma showcase a distinct passion and commitment. They go beyond the ordinary, infusing a soulful touch into each bite, ensuring that the dining experience concludes on a high note, leaving a lasting impression.

Note: This is an invited tasting


Alma by Juan Amador
Goodwood Park Hotel Singapore
22 Scotts Road
Singapore 228221
Tel: +65 6735 9937
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 6pm - 1030pm
(Closed on Sun & Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 10 minutes.[Map]

Caviar @ Palais Renaissance - Welcomes New Head Chef And A New Spring Menu

Caviar at Palais Renaissance is a fine dining restaurant offering a unique dining experience featuring over eight different types of caviar. A Spring Menu was recently launched, crafted by their new head chef, Chef Dannel Krishnan. The focus is still on showcasing the variety of caviars available at the restaurant.

Duck Rillette Quail Egg Kataifi

Chef Krishnan draws inspiration from seasonal produce from both the East and West, as seen in our first course - an adorable Duck Rillette Quail Egg Kataifi. Nestled in the crisped kataifi is a quail egg akin to a mini ozzy Ajitsuke Tamago, cushioned by a buttery layer of duck rillette. The kataifi was deep-fried in duck fats with a little sprinkle of kombu salt, lending each bite a savoury, aromatic crunch.

Tai Shirako

What followed was Tai Shirako, which is by far the most mouth-watering shirako I had. These unctuous morsels were elegantly plated with tangy apple balsamic jelly, and perhaps what made it moreish was that they were hand breaded in Japanese panko and fried till perfection. It can be a lot to have all three in a plate, but the occasional hints of salt and flavours from the Polanco Siberian caviar helped to offset that richness.

Firefly Squid

The next dish was one of my favourites - Firefly Squid with Egg Custard. The Tonburi Hotaru-Ika aka Firefly Squid, is prized for its bursting umami flavours packed in a tiny self. The savoury flavours from the creamy shoyu custard, mushroom reduction, and tonburi (some called it the land caviar) built upon one another and harmonized beautifully with the delicate squid's very own umami flavours.

Aged Big Scaled Bream

Next was Aged Big Scaled Bream with Yuzu Mandarin, physalis (add on Caviar de Neuvic 8g $40), with flavours embodying the spring season. Scaled and prepared in shinkei jime style, the sea bream was dressed with tangy yuzu mandarin sauce, garnished with charred physalis (cape gooseberries), Japanese myoga (Japanese ginger) and kaffir lime shavings that further enlivened the dish with citrusy and herbaceous notes. A little less of the dressing's acidity would have been better.

White Asparagus

The next dish, White Asparagus with almond cream and ice plant (add on kaviari caviar 8g $42), is ideally best to add on caviar due to its sweet profile. The White Asparagus from France is poached in koji milk, paired with charred nashi pear and sweet almond cream. I can understand the recommendation to pair it with caviar, as it was leaning too much on the sweet side on its own. The seemingly withered ice plant didn't help balance the flavours.

Bluefin Tuna

Next was an artistically plated Bluefin Tuna, served with two types of caviar - an award-winning Polanco Siberian and Kaluga Queen Cross Breed known for its creamy texture. The tartare is marinated with ponzu emulsion and served alongside crunchy Jerusalem artichoke. The tuna had a luxurious meaty mouthfeel, making it an ideal partner to its two equally exquisite counterparts.

Stone Axe Wagyu Tenderloin

Our main was Stone Axe Wagyu Tenderloin, one of Australia's best wagyu, served with cordyceps and oolong jus. While the Wagyu Tenderloin delivered in both taste and texture, what also impressed me was the well-seasoned cordyceps that acquired the consistency of a very springy noodle.

We had a refreshing pre-dessert, Sour Cream Snow with Almond Soil and Banana Jelly, followed by a sweet ending. The dessert was definitely the highlight - White Chocolate Strawberries and Yoghurt Ice Cream with Polanco Oscietra. The custardy White Chocolate dessert was adorned with a layer of glistening award-winning Polanco Oscietra caviar, paired with a scoop of yoghurt cream and sweet fresh Japanese strawberries. The mingling of the various components' sweet, savoury, tangy profiles was simply divine.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Caviar
Palais Renaissance
390 Orchard Road
B1-07
Singapore 238871
Tel: +65 98881217
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun)

Direction:
Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to traffic junction of Orchard Road and Angullia Park. Cross the road to Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to destination. Journey time about 8 minutes. [Map]

SAKEMARU Artisan Sake Hideout @ South Bridge Road - Journey Through 300 Different Types Of Sake With Modern Kappo-style Japanese Cuisine

SAKEMARU Artisan Sake Hideout at South Bridge Road is a haven created for the sake of aficionados and novices alike. At any one time each season, it carries around 300 types of artisanal sake. First established as an online sake subscription service provider for five years, SAKEMARU ventured into their first restaurant business. The dine-in restaurant offers an impressive range of artisanal sakes and a modern Kappo-style Japanese cuisine fronting the restaurant.

The sake and food menus are seasonal, with the former curated by Head Sommelier Tadashi Okushima, one of the honorary Sake sommeliers designated by the Japan Sake Sommelier Association, the latter executed by Head Chef Daisuke Yomogi. You can opt for a 15-course Omakase tasting menu for $200, with an optional Sake pairing that comes highly recommended. At Sakemaru, you will get to taste sakes that are rarely available, even in Japan, as they work closely with small and unknown but excellent breweries in Japan.

Persimmon and Tiger Shrimp 4/5

Our tasting was a 9-course Omakase with an opening course featuring Persimmon and Tiger Shrimp with Sesame Tofu Sauce. The nutty and savoury sauce complements the key ingredients, which are inherently on the sweet side.

Wagyu Uni Sushi 3.8/5

The theatrical effect of this course was when the Chef unveiled the Wagyu Uni Sushi hidden underneath the whole Persimmon. It won us over with its luscious and mouth-filling combination of wagyu and uni.

Kasaichiyo Casareccio

The sake to kickstart our dinner was Kasaichiyo Casareccio from the Kyoto Prefecture. Brewed with White Koji, this Sake is perfect for starting any meal with extremely fruity notes and considerably low alcohol content. It is one of our favourites of the night.

Teapot Soup 4/5

Nigiri Salmon Ikura Steamed Sushi 3.5/5

Shichisui Yumesasara 40

For Appetiser, we had a comforting Teapot soup - Matsutake Mushroom and Pike Cougar Steamed In Teapot, followed by Nigiri Salmon Ikura Steamed Sushi. A simple dish but elevated with zest from Japanese lime. They are paired with a slightly stronger Shichisui Yumesasara 40 from the Tochigi Prefecture.

Horse Mackerel Wrapped in Radish 3.5/5

Sliced Usujukuri with Uni 3.5/5

Bluefin Tuna 4/5

We had Seasonal Sashimi 3 Kinds - Horse Mackerel Wrapped in Radish, Sliced Usujukuri with Uni and Bluefin Tuna for the Sashimi course. I appreciate how each kind of sashimi was presented individually and treated differently, which brought an entirely new experience to eating the same ingredients that I had before. That certainly prolonged the pleasure of pairing them with Sharaku Junmai Ginjo Yamadanishiki from the Fukushima Prefecture. If you are good, you might detect banana notes in it.

Grilled Miyazaki A5 Sirloin 4/5

Next, we had Grilled Miyazaki A5 Sirloin with Japanese Yam on Hoba Leaf. One of the joys of this course is watching the Chef at work - smoking the Hoba Leaf, grilling the sirloin and eventually placing the beautiful dish in front of me. The Hoba Leaf evoked a sense of walking in the woods, with the yam and Japanese green pepper adding a touch of rustiness to the plating. The Sirloin, though I thought it needed to be slightly more charred to render its fats was still yummy with the help of rich and savoury dark miso sauce. This course is accompanied by Tengumai Yamahai Junmai from the Ishikawa Prefecture, served at 30 degrees Celcius. The key to note about this sake is that it is produced using a very traditional method: Yamahai Style. I learned that such a method has a wilder flavour in sake, perhaps explaining its interesting mushroom notes.

Hairy Crab with Tosazu Jelly Sauce 4/5

Tatenokawa Muga Junmai Daiginjo Nama

We also had a dish to refresh our senses in between - a chilled dish featuring Hairy Crab with Tosazu Jelly Sauce. The combination is sweet, citrusy and tangy. It did what it was meant to do - awakening my taste buds, alongside a serving of Tatenokawa Muga Junmai Daiginjo Nama from the Yamagata Prefecture.

Fig Tempura 4.5/5

Deep-fried Pacific Saury 4/5

Nabeshima Blossom Moon

The Deep-Fried item stood out for me. First, we had Fig Tempura served with Miso Sauce and Yuzu Zest, followed by the Deep-fried Pacific Saury rolled with Shiso basil, served with Ume Sauce. Coated with a light tempura batter, deep-frying the fig seemed to change both its flavour and texture profile, for it reminded me so much of a fried Breadfruit. The sake paired with it was a highlight for me - Nabeshima Blossom Moon from Saga Prefecture. Using Tajima Gouriki rice, it has very distinct strawberry notes.

Mushroom and Sea Eel Claypot Rice 4.5/5

After so much drink, a carbs-heavy dish in the Mushroom and Sea Eel Claypot Rice served with Miso Soup is always welcome. It showcases the simplicity of Japanese claypot rice and how one can derive such extreme comfort from eating it. With that, indeed, perhaps the perfect pairing will have to be this Kuromatsu Kenbishi, served at 45 degrees Celcius. Being one of the most rustic styles of sakes from the Hyogo Prefecture, it has characteristic mushroom notes that syncs with the dish.

Shine Muscat Daifuku 4.8/5

Rounding off the meal was a mellow sweet Shine Muscat Daifuku served with hot tea. It marries the beauty of the Japanese Shine Muscat with one of our most well-loved traditional Japanese dessert.

From $55 a month for the classic plan, SAKEMARU subscribers get a 720ml bottle of seasonal Junmai or Junmai Gingo grade sake. Some of the sake breweries are Tempoichi Shuzo, a 106-year-old small brewery in Hiroshima, Kikuzakari Shuzo, a family-run brewery from Iwate Prefecture and Mikunibare Shuzo, a 131-year-old brewery in Ikuji Kurobe, famed for its water quality. The sakes from Sakemaru are available exclusively through them.

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.


SAKEMARU Artisan Sake Hideout
55 South Bridge Road
Singapore 058686
Tel: +65 65132789
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Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat:3pm – 1145pm
(Closed on Sun)

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road and walk to Carpenter Street. Walk down Carpenter Street to South Bridge Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk down Chulia Street to North Canal Road. Walk to the junction of North Canal Road and South Bridge Road. Turn right onto South Bridge Road. Walk to destination. Journey time about 8 minutes. [Map]