LUMO Bar and Restaurant @ CMO Building - Transforms The Values And Symbolism Of Light Into A Social Spot

LUMO Bar and Restaurant at CMO building is a new cocktail bar and restaurant that is designed based on the concept of light. Where Light being one of the keys to life, the cocktail menu focuses on the principles of breakfast, which many considered a staple of life. And as light can both unify and contrast, LUMO's kitchen combines wood-fired cooking and modern methods kitchen to explore the nature of dichotomies.

Dr Brown

Corresponding to the 7 constituent colours of natural light, the cocktails are categorised based on a study of 7 ingredients – Brew, Milk, Fruit, ABC, Impossible™ Salad, Toast, Treat. With each ingredient distilled into its purest form, the cocktail menu progresses from low to high ABV akin to how our day shifts from brightness to darkness. From the 'darkest' category, I had Dr Brown ($20), concocted with Plantation Original Dark, Impossible Distillate, Tomato Vermouth, Verjus, Smoked Agave Cordial, Foamee. Although I didn't feel it embrace the idea of being a 'dark' drink, neither was it bold enough for me, I like the whole Impossible™ inspiration behind it. Impossible™ distillate is made from the re-distillation of seasoned Impossible™ patty and vodka. Even the foam atop is not egg white, but a Foamee, a natural food additive to create foam.

Shoestring Fries with Mentaiko Mayonnaise and Bonito Flakes 4/5

Food-wise, the menu here is quite evolved, with fine quality ingredients presented to you in ways that are inviting and ideal for sharing. There are many versions of mentaiko dishes out there, but LUMO's Shoestring Fries with Mentaiko Mayonnaise and Bonito Flakes ($12) is one of the few that left a lingering presence in my memory. It wasn't merely a task of drizzling mentaiko mayonnaise and piling a heap of bonito flakes over the fries, but the finishing touch of torching the fries that added a dimension of smokiness just brought it up to another level.

Tomatillos & Momotaro Tomatoes 2.8/5

I had mixed feelings towards the Tomatillos & Momotaro Tomatoes ($16) done tempura-style. Deep-fried in tempura batter, the juicy Tomatillos from Mexico and Momotaro Tomatoes from Japan are meant to create a tasty contrast with the crisp batter, but their juiciness was too much for the thin batter, turning them soggy.

Aged Chicken Mid-wings Aigre Doux 3.5/5

For small plates, Aged Chicken Mid-wings Aigre Doux ($17) piqued my curiosity with the word 'Aged'. Aged beef is norms, but I have yet come across aged chicken. The chicken wings are brined with saltwater and ginger for 1 day, then aged in the dry-ager for 3 days to allow the flavours to fully seep deep into the wings. To serve, they are hot smoked with applewood on the grill and then finished with a glaze made with housemade aigre doux, a sweet and tangy housemade BBQ sauce. Although I couldn't really differentiate them from an un-aged batch of marinated wings, the method of grilling them over a fire made a huge difference to their flavour.

Potato Hash, Duck Prosciutto, Homemade Sour Cream 4.5/5

This is a must-order - Potato Hash, Duck Prosciutto, Homemade Sour Cream ($15). It is blanched and deep-fried twice, every tiny potato cube was crisped with a fluffy core. What I love was the housemade duck prosciutto - cured and aged for at least 7 days, they were fatty and meaty with a luscious mouth fill.

Bone Marrow 4.2/5

Equally satisfying is the Bone Marrow ($18) with veal jus, yellow frisee and tuile. Nothing too fancy. It is cooked, torched and simply spiked with salt and pepper, it showed off the true flavour of it.

Westholme Wagyu Intercostal 4.2/5

Sakura Pork Chop, Whisky Raisin Jus 4/5

We had two excellent meat, thanks to the firewood grill - Westholme Wagyu Intercostal ($32) and Sakura Pork Chop ($34). Both were luscious with tasty, flavorful fats that had been rendered out on the firewood grill. I prefer the wagyu as the fats were more evenly distributed, which made each piece of it equally decadent. I like how the Sakura pork chop was being fanned out, showing off the beautiful layers of fats. My favourite was the fatty slices as the lean portion tend to be a tad dry.

Wood-fire Burnt Leek 4.5/5

On the menu, there is a section dedicated to vegetables. We consumed the Wood-fire Burnt Leek ($14) as we were savouring a bone marrow - served halved, within the completely charred exterior was a soft, creamy core of the leek. Slathered with savoury anchovy butter, it attained an even fuller mouth fill and texture.

Roasted Cauliflower Steak 2.5/5

On the other hand, the much anticipated Roasted Cauliflower Steak ($15) didn't quite live up to the standard of a good cauliflower steak. It was too crunchy, and the togarashi aioli was on the richer side.

Coco Maria, Hazelnut Mousse, Feuilletine 3.5/5

For dessert, we had Coco Maria, Hazelnut Mousse, Feuilletine ($16) served with apple mint celery sorbet. The chocolate and hazelnut components were delightful. The sphere consists of a few layers - Roasted hazelnut at the centre, encased with hazelnut praline ganache, followed by chocolate mousse. Covered with a chocolate glaze, having it was like enjoying a gigantic Rocher.

Classic Apple Pie 3/5

We also had a Classic Apple Pie ($16) served with vanilla gelato and rum raisins. The apple pie itself was really delicious with sweet-tangy apple filling. It could have been even more enjoyable if the gelato was a lot creamier.

During the circuit breaker measure period where food establishments are not allow to accept dine-in customers, LUMO has put together a menu for takeaway and self collection during this period. Call or WhatsApp at 8921 3818, 45 minutes in advance before collection.

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.


LUMO Bar and Restaurant
CMO Building
50 South Bridge Road
#01-00
Singapore 058682
Tel: +65 89213818
Facebook
Website
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon-Thu: 53pm - 2am
Fri-Sat: 530pm - 3am
(Closed on Sun)

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

Torii Izakaya @ Duxton Road - Newly Opening Modern Japanese Izakaya With Superb Food & Drinks

Nestled in the bustling enclave of Duxton Road, newly opened Japanese Izakaya restaurant - Torii Izakaya offers all the charm of an authentic Izakaya while incorporating modern elements to their traditional cuisines and drinks. Torri prides itself in the quality and freshness of the ingredients, using only high-quality beef and sashimi which is carefully selected and flown in from Norway and Hokkaido Japan to curate a menu that is set to excite taste buds for Japan food lovers.

The Torii 4/5, Wild Night 4/5

Of course, what is a meal without some drinks to bring out the food flavours? As for the drinks list, it is largely sake and whisky-driven. The sake collection is carefully sourced from around Japan, regions such as Kyoto, Fushimi, Niigata, Myagi, and more, so take note, sake enthusiasts.

Go for The Torii ($16) concocted with bourbon, yuzu juice and ginger ale for a sweet-sourish cocktail choice. Or the Wild Night ($16) for those who want a little more zing in their drinks, with wild berries syrup and green tea spiked with whiskey. The petals atop are not just for decor purposes but are edible as well. We'll be back for more - and the fact that all the cocktails are priced around $16++.

Broiled Crab Chowder 4.2/5

We started off the meal with the Broiled Crab Chowder ($12) packed with generous amounts of soft shell crab and crab meat in a creamy briny broth, sprinkled with just shallots and olive oil to lend a nice aroma to the dish. We love how the soft shell crab still retains its crispiness throughout, which also adds a textural dimension to the crab chowder.

Bonded Unagi & Foie Gras 4.5/5

One not-to-be-missed dish is the Bonded Unagi & Foie Gras ($16), where both eastern and western influences come together to form a great bond between the two popular delicacies. Each bite has an umami taste and literally melts on your tongue. I would willingly pay to have this again and again.

Torii Cocktail 4/5

Next, we had the Torii Cocktails ($15) which comes with fresh diced sashimi and creamy uni over sweet shrimps, complete with caviar and a special dressing that gave a subtle sweetness to the dish.

Torii Sashimi 4.2/5

The Torii Sashimi ($23) is definitely a steal, consisting of the freshest assortment of fish such as the raw salmon, sweet shrimp, kampachi, scallops, tuna belly, finished with a yuzu dressing.

Aburi Salmon Yuzu 4.2/5, Tiger Prawn 3.8/5

There is only a small selection of sushi rolls, with 3 maki choices. We got to try the Aburi Salmon Yuzu ($13) and Tiger Prawn ($11). We absolutely love the Aburi Salmon Yuzu, with a layer of perfectly torched salmon wrapped around another big chunk of salmon sashimi within. The addition of cucumber, pistachio nuts, and tobiko gave it a crunch. Complete with a slightly tangy yuzu dressing, each bite is simply sensational - packed full of the salmon freshness and umami-ness. The Tiger Prawn pales a little in comparison, but we still enjoy the combination of crispy deep-fried tiger prawn, creamy avocado, shrimp roe, and unagi sauce to give it an extra oomph.

Wagyu Bone Marrow 3.8/5

The Wagyu Bone Marrow ($15) is large and loaded with the gelatinous cream of the marrow which has a unique buttery taste and a rich, robust flavour. While the bone marrow fat was enjoyable, we wished there would be some sides to it to provide a contrast or cushioning to the sheer richness.

Stone Rice Bowl 3.8/5

The Stone Rice Bowl ($18) came in a piping hot bowl of shrimp, unagi, Japanese scallop, seaweed, tobiko, onsen tamago over a bed of Japanese rice. Take a quick snap and mix all the ingredients in the bowl, as it is best mixed and eaten hot.

Wings 3.5/5, Wagyu Sirloin 4/5, Garlic with crispy skin 3.8/5

Torii has over 20 skewer items on their menu. With a drink at bay, diners can pair it among the wide range of grilled items and eat to their heart's content. We had the Wings ($3) seasoned with just sea salt, and the tender Wagyu Striploin ($3). Each bite is imbued with a smoky depth and would leave you craving for more. The Garlic with crispy skin ($3) is not your commonly seen food items in the form of skewers, but once you start, you can’t stop.

Beef Donburi 4.2/5

One of my favourites is the Beef Donburi ($25). The tender beef slices have a nice smoky charred exterior, paired perfectly with the soft creamy foie gras, and the addition of truffle elevated the whole dish. Mix it all in with the onsen egg which binds everything perfectly together, and we could not stop till we have wiped the bowl clean. For a more premium experience, you can top up an additional $5 for an extra foie gras, or $18 for additional uni.

Kagoshima Sirloin A5 4.5/5

The highlight of the night is the Kagoshima Sirloin A5 ($68). The hefty price tag is justified by the stellar quality of the steak - tender, juicy slices with a slight nicely charred exterior that just melts in your mouth. It's a definite must-order here if you're hankering for some good steaks. We recommend topping up $7 for an additional pan-seared foie gras or scallop.

These lively casual bars are aplenty in Singapore, and there's nowhere better to kick back and have some Japanese bites full of umami goodness with some drinks to go along with. Torri Izakaya is the perfect place for friends who gather for a good time or office workers who are looking for some after-work drinks, tie-loosened, hair down. With a huge 68-indoor seater and 12-outdoor seater, it is also available to cater for events from commercial events to party celebrations.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


[Closed]
Torii Izakaya
32 Duxton Road
Singapore 089496
Tel: +65 62230093
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Nearest MRT: Tanjong Pagar (EW Line), Outram park (EW Line)

Opening Hours:
Mon-Sat & PH: 12pm - 230pm, 530pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. Cross Tanjong Pagar Road and walk to Craig Road. Walk along Craig Road and turn right onto Duxton Road. Walk along Duxton Road to destination. Journey time about 15 minutes. [Map]

2) Alight at Outram MRT station. Take Exit H. Walk straight along New Bridge Road to Kreta Ayer Road. Turn right onto Kreta Ayer Road and walk to the end. Cross the road and turn left onto Neil Road. From Neil Road walk to Duxton Road. Walk to destination. Journey time about 20  minutes. [Map]

UNI Gallery By OosterBay @ The Plaza - Experience The New Multiple Foodgasm Kaiseki With Premium Sashimi And Uni

Nestled in the conspicuous basement level of The Plaza is UNI Gallery by OosterBay, known for one of the most treasured Japanese delicacy - sea urchin. Offering an extensive selection of uni specialities and premium sashimi which are scoured and air-flown from Japan, USA and Canada 4 times each week to ensure maximum freshness, this is a hidden gem not to be missed out by true uni connoisseurs!

The restaurant rolls out their latest Multiple Foodgasm Kaiseki menu featuring the restaurant's mainstays of different types of uni and seasonal sashimi, alongside exquisite ingredients such as caviar, truffle, and A5 graded Miyazaki wagyu. We got to try their new New 6-course Kaiseki Menu, which is priced at $118++.

Uni Oyster Shot 4.2/5

The Uni Oyster Shot features Shiro Uni & Salmon Roe on a freshly shucked oyster. Send it all down one shot for an intense flavour explosion in the mouth to kickstart the tantalising courses ahead.

Toro Squid Ink Sushi 4/5

The Toro Squid Ink Sushi features Australian Short Spine Uni, Ikura & Otoro on squid ink sushi rice. While the Otoro has an unforgettable fattiness, the Uni boasts an exquisite creamy butter-like consistency, which just melt in the mouth instantly. Even though the squid ink didn't provide any significant flavour difference to the sushi rice, the combination of each component from the briny Uni to the salty ikura was an exquisite indulgence.

Le Tetsuya 3.8/5

The Le Tetsuya sees Siberian Caviar on Shiro Uni atop crushed amaebi. Again, the Shiro Uni is creamy, with a little sweet, briny flavour. Dripped in white miso soup to give off this multi-layered umami experience. Trust us, this is any Uni lover’s dream come true.

Seasonal Sashimi 4/5

Diners get to sample different varieties of seafood with the Seasonal Sashimi which features a good mix of seafood like the Botan Ebi, Maguro Otoro, Bafun Uni, Ankimo, and Shirako. Harvested from the waters of Hokkaido, Bafun Uni has a much more vibrant and creamier texture to it which we really enjoyed.

Caviar Bone Marrow 4.2/5

One of our favourite dishes is the Caviar Bone Marrow. Spread the Oscietra Caviar, beef sprinkle bits on the grilled beef bone marrow and dig in. One of the most underrated foods, the grilled bone marrow is rich in flavour, and tastes almost like butter with a delicate, sweet flavour to it, albeit slightly oily.

Uni Tempura Truffle Chawanmushi 4.2/5

The Uni Tempura Truffle Chawanmushi features a crispy Uni Tempura with shaved winter truffle on a delicate and soft steamed egg custard. The chawanmushi has a pleasant subtle truffle aroma to it which we enjoyed, while the Uni tempura was a unique approach to the creamy uni form we usually have. The Uni is wrapped with seaweed before being fried to a light and crispy texture.

Priced competitively at $118++ for 6 courses and $188++ for 8 courses for the premium ingredients used, Uni Gallery by OosterBay promises an umami-laden Kaiseki experience – a must-try for the seafood and Uni lovers.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


UNI Gallery by OosterBay
The Plaza
7500A Beach Road
#B1-310
Singapore 199591
Tel: +65 98388209
Facebook
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction: 
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]

15 Stamford by Alvin Leung @ The Capitol Kempinski Hotel Singapore - A Wood-Fired Steakhouse With Whole Giant Turbot

After the opening of the Forbidden Duck Singapore last year, Chef Alvin Leung has opened another new restaurant 15 Stamford by Alvin Leung at The Capitol Kempinski Hotel Singapore. The new restaurant focuses on wood and charcoal grill, a grill house that uses a fete of fine Asian flavours with its exquisite dry-aged beef and premium seafood.

Bluefin Tuna Tartare 4.2/5

Dinner at the beautiful restaurant started with the Bluefin Tuna Tartare ($18 for 3pc) served in a nori taco shell. The aroma from the seaweed definitely whetted up the appetite. The bluefin tuna cubes are tossed in housemade Gochujang sauce which enliven the flavour with a tad of spiciness.

Grilled Hokkaido Scallop 4/5

The plump and juicy Grilled Hokkaido Scallop ($12) is paired with soy garlic vinegar butter sauce and topped with deep fried shredded ginger. Have a squeeze of the calamansi to elevate the enjoyment.

Indonesian Spiced Roasted Bone Marrow 4/5

The highlight for the Indonesian Spiced Roasted Bone Marrow ($22) is actually the accompanying shallot marmalade (shallots reduced by red wine and zhenjiang vinegar). It is like icing on the cake. The bone marrow and ox tongue braised in beef jus, garlic and soya sauce, jump to live when eaten together with the shallots.

72 Hours US Bone-In Short Ribs Rendang 3.5/5

Sous vide for a good 72 hours to achieve the tender texture is the US Bone-In Short Ribs Rendang ($68). I find the rendang sauce slightly on the sweet side and lacked that rempah fragrant, taste more like a peanut sauce instead. On a side note, I enjoyed the pickled cabbage at the side to cut through those richness.

Chargrilled "Bak Kut Teh" Pork Chop 4/5

Marinated for 12 hours with over eight different Bak Kut Teh spices is the Chargrilled "Bak Kut Teh" Pork Chop ($38). The tender meat alone may not be able to highlight the characteristic of the local pork bone soup. Hence I would recommend having it together with the housemade barbecue sauce which has been infused with Bak Kut Teh herbs. It will taste closer and more familiar to the bak kut teh dish that we know.

"Har Mi" Linguine 4/5

The "Har Mi" Linguiine ($38) may looking assuming, like any other ordinary plate of pasta with grilled tiger prawns. Be surprised to be hit by a tsuami flavour of prawny robustness infused into the pasta. The pasta that has been cooked in prawn stock, and stir fried with ebiko, shrimp oil and shrimp floss.

Turbot 4.5/5

One of the my favourite dishes is the chargrilled whole Turbot ($120). Nothing fancy, just lightly seasoned with salt and chargrilled to bring out the natural sweetness of the white fish. It comes with lemon and 2 housemade sauces (Thai Salsa and Spicy Peppercorn Sauce).

Mashed Potatoes and Salted Fish 4.5/5

To complete your meal, you may want to order some sides to go along such as Grilled Eggplant ($12) and 50-40-10 Mashed Potatoes and Salted Fish ($12). The mash potatoes is to die for. It uses a ratio of 50% potatoes, 40% butter and 10% salted fish. The addition of salted fish is like bacon on baked potatoe for the smooth and creamy mash potatoes, providing the addition texture and flavour.

Grilled Eggplant 4/5

The Mango Pomelo Sago with Coconut Snow ($16) is an elevated inspiration of the local "Ice Kachang" with the crowning of nitrogen coconut ice for a dramatic entry.

Mango Pomelo Sago with Coconut Snow 4.2/5

Besides the grilled items on the menu, 15 Stamford also offers some local renditions such as laksa and chicken rice. Unfortunately the local favourites in my opinion is quite expensive considering there are many options around the vicinity. I would recommend the grilled item instead, especially their steaks and turbot.

Note: This is an invited tasting.


15 Stamford by Alvin Leung
The Capitol Kempinski Hotel Singapore
15 Stamford Road
Singapore 178906
Tel: +65 67156871
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 1030pm

Direction: 
1) Alight at City Hall MRT station. Take Exit A or D. Walk to traffic junction North Bridge Road and Stamford Road. Cross the road. Walk down Stamford Road. Walk to destination. Journey time about 5 minutes. [Map]

Morton's of Chicago @ Mandarin Oriental Singapore - All Natural Steak and New Fall Menu

In celebration of its 40th anniversary this year, Morton's of Chicago at Mandarin Oriental Singapore introduces a selection of mouth-watering seasonal items as part of their new Autumn menu. Morton's of Chicago also kicks up the festivities a notch with its all-natural, hormone-free tender cut for diners to indulge in this season.

All Natural 10oz Filet with Bone Marrow 4/5

One of my favourite dish is the All Natural 10oz Filet with Bone Marrow ($108) which boosts an exceptionally smooth texture for the meat. While the filet is lean and lacks marbling, the robust fatty coverted bone marrow was a great complement to the meat which enhances the flavours and textures of the dish.

Dry-Aged Prime Bone-In New York, 18oz 4.2/5

The Dry-Aged Prime Bone-In New York, 18oz (S$138) features a fine silky marbling and firm texture. By removing moisture through the carefully managed dry aging process, the steak’s natural taste is intensified to give a full-bodied flavor and succulent tenderness in each bite.

Nueske’s Bacon Steak 4/5

Back by popular demand, the Nueske’s Bacon Steak (S$20) was a combination of both bacon and steak. Prepared in a similar method as to a traditional steak, the thick-cut apple-smoked pork belly was coated with an autumnal sweet mustard glaze to provide a sweet flavour to the savoury dish. This sweet-savoury roasted slab of bacon, along with its juicy fats was an absolute enjoyment, ideal for sharing as an appetizer or as a side dish to accompany Morton’s selection of mains.

Truffled Mashed Cauliflower 3.8/5

We had some of their seasonal sides which were best paired with the richly-flavoured meat dishes. The Truffled Mashed Cauliflower ($28) was a light accompaniment to the hearty steaks, with its soft and fluffy cauliflowers exuding a strong whiff of aromatic truffle to tease the tastebuds for more.

Sauteed Wild Mushrooms 3.5/5

The Sauteed Wild Mushrooms ($23) features cremini, shiitake and oyster ceps, sautéed with butter and garlic and served on top of grilled golden baguette slices. Flavourful with a subtle saltiness, the dish is full of buttery and creamy goodness filled with heaps of juicy shiitake mushrooms.

With robust flavors setting the tone for a fall meal at Morton’s, the steakhouse’s 2015 Caymus, Cabernet Sauvignon from Napa Valley, is highly recommended as a tableside companion. Enjoy a specially-priced bottle at $180 while supplies last. From now through December 30th, guests can also enjoy a fabulous Steak & Lobster dish for $108. The succulent 8oz. Filet topped with a Whole Maine Lobster & Bearnaise sauce is bound to satisfy even the most fervent of carnivores.

Morton’s Chocolate Layer Cake 4/5

No meal is replete without sweets, and Morton's of Chicago sets the bar high with a repertoire of sweet delights, especially their all-time favourite Morton’s Chocolate Layer Cake ($24) which comes in a towering rich chocolate goodness and a drizzle of salted caramel to balance it off.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Morton's of Chicago
Mandarin Oriental Singapore
Fourth Storey
5 Raffles Avenue
Singapore 039797
Facebook
Website
Nearest MRT: Promenade (CC Line, DT Line). Esplanade (CC Line)

Opening Hours:
Mon-Sat: 530pm - 11pm
Sun: 12pm - 9pm

Direction: 
1) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to Marina Square. Follow the signage to destination. Journey time about 6 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit B or D. Walk to Marina Square. Follow the signage to destination. Journey time about 8 minutes. [Map]