Jinhonten @ Shaw Centre - New Japanese Omakase Restaurant by Les Amis Group

Jinhonten is the latest concept by Les Amis Group. The omakase concept restaurant is located inside Shaw Centre. The restaurant is semi-hidden within another to be opened casual concept by the group soon. Jinhonten is helmed by Head Chef Issey Araki, along Executive Chef Makoto Saito.

Jinhonten has only one prix-fixe menu each for lunch and dinner. The eight-course lunch menu is priced at $180++, and the ten-course dinner menu is priced at $450++. We had the ten-course dinner, which features the finest harvests and produces cooked in different techniques.

Murasaki Uni, Botan Ebi, Kristal Caviar 5/5

Usually, for omakase dinner, we will begin with light-flavoured dishes, moving to more richly-flavoured dishes towards the end. However, at Jinhonten, the first course will hit you like a tank with the gorgeous chilled appetiser comprising a trinity of sweet Botan Ebi, Murasaki Uni and briny Kristal Caviar, brought together in a yuba sauce.

Steam: Kuro Awabi 4.8/5

The second appetiser features palm-sized Kuro Awabi from Yamaguchi, also known as black abalone, steamed for four hours until fork tender. The shellfish is deftly-sliced at the counter and served in a rich abalone liver sauce fortified with uni. The sauce was so good that I subconsciously mopped it until the last drop.

Hand Roll: Nodoguro "Benihitomi" 5/5

I left the dinner mesmerising over the handroll sandwiched with grilled Nodoguro over binchotan. The chef toasted the nori sheet before placing the meaty filleted blackthroat sea perch between it. I have never tried anything like it before. It is super delicious.

Sashimi Menuke 3.5/5

Next, for our sashimi dish, we have the Menuke. While I appreciate that it is a scarce fish from Hokkaido, the texture is much firmer and even has a veiny texture that was a bit hard to bite through.

Kinki 4.8/5

Following the sashimi course, the chef showcases the other fresh air-flown Kinki in shabu shabu paired with pumpkin somen in a broth made from the bones of the kinmedai and konbu. The fish slices, which are flash-poach, are firm and succulent to relish the unadulterated flavour of kinmedai.

Shiro Ebi 4.2/5

Next, is the deep-fried Shiro Ebi topped with caviar. The sweetness of the shiro ebi wrapped in crispy skin is elevated with a squeeze of the lime.

Nasu 4/5

Freshened up the palate with the Nasu in chilled tomato dashi. It is my first time having eggplant served this way, which is unique. In addition, the chef added junsai (water shield), which has a jelly-like exterior for a delightful crunch.

Hida Beef 4.5/5

Moving to the charcoal grill item, we have the Hida Beef, grilled beautifully to perfection, served in a smoky eggplant sauce and summer asparagus.

Kegani 5/5

Though I was pretty full, I could not resist finishing the bowl of donabe rice prepared with Kegani. The rice is infused with the umami flavours of the prized Hokkaido hairy crab, studded with a generous amount of crab meat. I would recommend mixing the hairy carb miso on the side into the rice that will elevate the whole enjoyment.

Musk Melon 4.2/5

Last but not least, we wrapped up the ten-course omakase menu with a piece of sweet Mush Melon.

I have to admit the meal does not come cheap. The lunch menu will probably be more value for money than the dinner menu, which will not hurt your wallet as much. However, when we checked with the restaurant, it has not fixed the items to be served in the 8-course omakase lunch menu. Hence, I have to caveat that I am only comparing the price tag at this time of the article.

Note: This is an invited tasting.


Jinhonten
Shaw Centre
1 Scotts Road
#01-11
Singapore 288208
Tel: +65 96350973
Facebook
Website
Nearest MRT: Orchard (NS Line, TE Line)

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

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk along the underpass to Shaw House. Take the escalator to ground level. Walk to destination. Journey time about 5 minutes. [Map]

Caviar @ Palais Renaissance - Showcasing Caviars From Around The World

New at the basement of Palais Renaissance is Caviar, Singapore's first caviar-based restaurant showcasing a wide variety of caviars around the globe, incorporating them into the menu by a team of young chefs with bags of fine-tuning experience from various Michelin-starred restaurants.

Amuse Bouche

I visited Caviar for their 4-course Lunch ($128++), starting with a glass of champagne and amuse bouche. The bite-size amuse bouche is topped with caviar from China.

Next, complimentary bread with caviar butter is served to kickstart the meal.

Swordfish 4/5

Starting our 4-course menu proper is the Swordfish served with abalone slices. It comes in a thin blanket of kohlrabi laid over the swordfish and abalone, topped with arctic char roe. A light and refreshing ginger vinegar holds everything together for a complex yet harmonious finishing.

Organic Egg 4.2/5

The Organic Egg is a beautiful dish in which the smooth and silky steamed egg custard is paired with chorizo and caviar from Giaveri White Sturgeon. However, being a caviar theme restaurant, I thought the chorizo sold the limelight of the dish. Saying so, it is a dish that everyone at my table enjoyed.

Wagyu 4.5/5

For the mains, we had the Wagyu paired with broccolini, smoked mash and topped with Royal Oscietra's caviar. The excellent cut is cooked to perfection. It is tender and juicy, not too fatty, with a fantastic bite to appreciate its natural beefy flavour. Once again, I was distracted from the caviar by the beautiful wagyu.

Coconut 3.8/5

Got to say, not everything on the menu has caviar. The Coconut dessert is a welcoming freshness from the fruity strawberries and lime to wrap up the meal on a refreshing note..

Petit Four 4/5

Lastly, the 4-course lunch ends on a high with the Petite Four. I have enjoyed my lunch at Caviar, which enriched my knowledge of caviar. I always think caviar comes from Russia, but you can source it globally. As for the food, they are well-executed and delicious. However, I felt some dishes could be better by turning the caviar into the leading actor instead of being a calafare.

Note: This is an invited tasting.


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

Opening Hours:
Wed-Sat: 12pm - 130pm, 6pm - 830pm
Sun: 1130am - 415pm
(Closed on Mon-Tue)

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]

The Nomads @ Telok Ayer Street - A Re-Imagination Of Central Asian Cuisine

The Nomads is a new contemporary Central Asian dining concept located along Telok Ayer Street. It features a chic dining area complete with a custom-built grill pit, a speakeasy-style private dining room and thoughtfully crafted menus that bring diners to a gastronomic trail along the Silk Road. Besides the a la carte menu, there are 3 tasting menus and an exclusive private dining room communal menu.

Smoked Herring 4.2/5

For my visit, I had The Odyssey of Fire Tasting Menus ($148) which comprises of 17 courses that highlight a wide range of signatures and seasonal items. The gastronomic journey started with the Smoked Herring. The smoked herring sits inside a delicate filo pastry filled with horseradish mash.

Caviar & Kaya 4/5

A playfully take of the kueh pie tee is the Caviar & Kaya. Housed inside the crispy shell is poached Argentinean prawns and housemade kaya, crowned with glistening beads of Kristal caviar. Pop it inside the mouth to get that perfect burst of sweet and salty flavours.

Lamb Samsa Cones 4.2/5

The Lamb Samsa Cones is a modern take of the lamb samsa, traditionally served in Uzbekistan and Kazakhstan as a baked pastry filled with meat. The cone coated with coffee sugar is filled with lamb tartare of fresh Mottainai lamb short loin. A thoughtful creation allowing the sweetness of the coffee sugar to complement the light and naturally sweet meat, plus a little playful touch.

Nomads Nan with Hunter-Gatherers Butter 4.5/5

The Nomads Nan is a traditional Kazakhstan-style bread made using a secret family recipe whereby flour is fermented overnight with yoghurt to intensifies the flavour. This is best enjoyed with the seaweed butter and foie gras butter.

Maitake Mushrooms 3.5/5

You can smell the smokiness of the Maitake Mushrooms from a distance, seasoned with earthy Khmeli Suneli spices and grilled with tahini and sesame seeds.

Carrots in Soil 3.5/5

Bite into the different coloured Carrots in Soil that is sweet and crunchy. The charred heirloom carrots are coated with coffee crumble for a bittersweet finishing.

Salat 4.5/5

The Salat is an adaptation of the grilled fruit salad from Kazakhstan. It is light, crispy and fresh that comprises of juicy pears glazed with cherry vinaigrette, seasonal greens and crystallised walnuts, served with anchovy sauce and frozen raspberries.

Scallops 4/5

An interesting combination of koji cured Japanese Scallops, spiced burnt corn and crispy lentil crackers, is the Scallops dish. It is unusual to put the three ingredients together, and they complemented one another excellently.

Squid Laghman 4/5

The Squid Laghman is a native noodle dish from Xinjiang Uyghur. The squid noodles are lightly charcoal kissed to tender. It is paired with capsicum and pine nuts in the hearty bone marrow and Sichuan peppercorn sauce. Hence it is a little bit spicy.

Sturgeon 4/5

The lean and meaty Sturgeon which tasted like chicken breast is grilled with soy butter emulsion and dill oil and served with crunchy grains.

Beshbarmak 4.2/5

The Beshbarmak, a national dish of Kazakhstan, is literally translated to "five fingers" because it typically can be eaten with the hands. The modern version at The Nomads finds pieces of tender wagyu cheek in spiced broth, pickled shallots and garlic. On top of that, it replaces the noodles with dehydrated potato sheets.

Beef Tongue 4/5

The Beef Tongue is braised for 48 hours in a master broth until tender with a slight crunch, served on The Nomads Nan with a decadent burnt whole grain mustard cream, spiced beef jus and shaved almonds.

Pomegranate 4/5

Freshen up your palate in the Pomegranate which serves as a palate cleanser.

Foie in Ash 4.2/5

It is like having foie gras skewer in the Foie in Ash. The chunky foie gras is coated with charred breadcrumbs with a side of cherry gastrique.

Hunter's Plov 4.2/5

A staple along the Silk Road is the plov, a rice dish that is whipped up with whatever ingredients on-hand. The Hunter's Plov at The Nomads is inspired by the Uzbekistan version. It comes in a bowl of A4 wagyu striploin, bone marrow, pickled heirloom carrots, tea quail eggs, brandied raisins and Carnaroli risotto.

Almaty 4.2/5

Moving to the desserts, the Almaty comes in the form of a dainty tart of smoked apple ribbons with dollops of Gorgonzola cheese and cinnamon yoghurt and a scoop of celery sorbet.

Medovik 4/5

Last but not least, there was a second dessert to end the tasting menu on a sweet note. The soft and fluffy Honey Cake is paired with sour cream ganache, blood orange, rose crystals and refreshing yoghurt sorbet.

The 17-course tasting menu may sound a lot, but each serving is rather bit size portion. As for the gastronomic journey, the cuisine along the Silk Road is very foreign to me. While each individual dish is thoughtfully crafted, the diversity of the culinary influences may work either way. To some, it may be confusing without focus, for others, it may be an exploration adventure.

Note: This is an invited tasting.


The Nomads
70 Telok Ayer Street
Singapore 048458
Tel: +65 69777057
Facebook
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 930pm

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

Burger & Lobster @ Raffles Hotel Singapore - Second Outlet With Wider Selection Of Lobsters, Burgers and Cocktails

Following the successful opening of Burger & Lobster at Jewel Changi Airport, it opens a second outlet at Raffles Hotel Singapore, situated at the newly reopened Raffles Arcade. The space is three times larger than the Jewel outlet with a wider selection of lobsters, burgers and cocktails. It also has an outdoor bar and an eclectic fresh seafood counter. Another great news is that guests can make reservations at the new restaurant via their website, unlike Jewel outlet whereby reservation is not allowed.

"BBQ" Whiskey Sour 4.2/5

From the bar, we started with some pre-dinner drinks. I had the "BBQ" Whiskey Sour ($22++)  which is a concoction of Wild Turkey 101 bourbon, lemon, sugar, charred lapsang souchong and egg white. It is an easy drink to kick start dinner with a hint of smokiness.

Fresh Seafood Platter 4.5/5

Great for sharing is the Fresh Seafood Platter (Medium $240++). The huge platter comes with freshly shucked oysters, half a lobster, chilled Dutch mussels, king crab legs, Vietnamese tiger prawns and octopus. All served on a bed of ice with samphire, mignonette dressing, chilli and coriander dip and fresh lemon.

Lobster Rosti 4.2/5

The Lobster Rosti ($18++) makes a perfect brunch item with its slightly crispy exterior topped with gently spiced guacamole, succulent lobster meat, red chilli and fresh lime.

Kale & Quinoa Salad 4/5

For a healthy luxury salad, one can go for the Kale & Quinoa Salad ($65++). The kale comes with quinoa avocado, dried fig, cranberry and roasted walnuts. Not to forget the bouncy texture of the lobster tail and claws. Holding all these together is the balsamic dressing, which gives the salad the needed sweetness and acidity.

Marinated Octopus 4.2/5

A dish that I would order in my return is the Marinated Octopus ($16++). Lightly pan-fried, the octopus is dressed in lemon, parsley, garlic and olive oil. Instead of char-grilled, which gives the octopus a hint of bitterness, the execution preserved the natural flavour of the octopus with a tender, bouncy texture. Give the lime a squeeze to perk up the taste profile.

Uni, Lobster and Caviar Roll 3.8/5

At Burger & Lobster Raffles Arcade, the restaurant ups its game with the Uni, Lobster and Caviar Roll ($50++). This is the ultimate combination swerved in a toasted brioche roll. Unlike the original lobster roll which comes with the rich lemon garlic sauce, this version is lightly seasoned to allow the appreciation of the luxe ingredients.

The B&L Beef Brisket Roll 4.2/5

Surprisingly, it turned out that I enjoyed The B&L Beef Brisket Roll ($25++) more than the Uni, Lobster and Caviar Roll. The buttery roll sandwiched with braised Angus beef brisket marinated in the jerky sauce and finished with Havana spiced rum is more robust in flavour. Guess I have a preference for strong flavour.

Spicy Miso Burger 4.5/5

It is not just about lobster roll at Burger & Lobster. As the name of the restaurant suggests, it serves burgers too. And they serve a damn good burger. I had the Spicy Miso Burger ($23++), and I love it. The Nebraskan beef patty glazed with spicy miso sauce is moist and juicy. It is topped with provolone cheese, lightly spiced guacamole, kale, red chilli flakes, onion and sandwiched in between their signature brioche bun.

Laksa Lobster 4.2/5

Like its flagship outlet in Singapore, there is a locally inspired dish on the menu. Over at the Raffles Arcade, there is the Laksa Lobster ($70++). The aromatic laksa sauce is legit with rice noodles, bean sprouts and crispy tofu. It is really delicious but expensive too.

Ice Cream Mochi 3.5/5 and Apple Crumble Pie 3.5/5

Wrapping up the dinner, we have the Ice Cream Mochi ($11++) and Apple Crumble Pie ($14++). I would pick the ice cream mochi over the apple crumble pie. It is like having those old school ice cream sandwiched in waffle biscuit, but with a slightly softer texture. It comes drizzled with either strawberry or chocolate sauce.

Given a choice, I prefer the new outlet at Raffles Arcade. The menu is larger with more variety. Location is more central and it accepts reservation.

Note: This is an invited tasting.


Burger & Lobster
Raffles Hotel Singapore
Raffles Arcade
328 North Bridge Road
#01-25
Singapore 188719
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Sun-Wed: 11am - 11pm
Thu-Sat: 11am - 12midnight

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