Hanare by Takayama @ Takashimaya - Japanese Seasonal Snow Crab Themed Dinner Set for Two at $150++

Hanare by Takayama, located in Takashimaya Shopping Centre, is led by Chef Taro Takayama, who has previously had stints in three-star Michelin restaurants in Osaka. The restaurant is known for serving refined yet homely Japanese dishes made with premium ingredients.

Dinner Set for Two 4.2/5

To keep the menu fresh, seasonal specials are frequently introduced. This time, they are offering a Snow Crab Dinner Set for Two ($150++), with an optional 180ml house-pour sake add-on for $30++.

Snow Crab Salad with Ginger Citrus Dressing

The meal began with a Snow Crab Salad tossed in a fragrant ginger citrus dressing, served atop a bed of greens, cherry tomatoes, pickled radish, and orange. The dressing starts with a gentle ginger aroma, followed by bright citrus notes. For an additional $22, diners can opt for the Aburi Wagyu Salad, featuring lightly seared wagyu drizzled with a spicy sesame dressing and topped with crispy deep-fried potato.

Sashimi Platter

Next, the Sashimi Platter presented three kinds of seasonal sashimi, each sliced thick.

Snow Crab Chawanmushi with Ikura

The luxurious Snow Crab Chawanmushi with Ikura stood out, generously topped with sweet snow crab meat, briny ikura, and rich kani miso (crab innards). Beneath the toppings, the silky steamed egg custard offers a luxurious depth of umami enjoyed together.

Grilled Seasonal Fish

The Grilled Seasonal Fish, served with seasonal vegetables, featured two perfectly cooked salmon fillets accompanied by broccolini seasoned with an addictive chilli powder. For those seeking additional indulgence, diners can upgrade to the Saikyo Miso Pork Belly (+$12) or the Miyazaki A5 Wagyu Steak (+$76), both served with seasonal vegetables.

Snow Crab with Ikura Kamameshi

A highlight at Hanare is their Kamameshi, a traditional iron-pot rice dish. This set includes the Snow Crab with Ikura Kamameshi, cooked in fragrant dashi with Koshihikari rice, mushrooms, edamame, carrots, and bamboo shoots. There was also miso soup and pickles served together.

The female snow crab is packed with tender meat, crab eggs, and rich crab innards. Mix everything together for a deeply umami-filled bite. If you can't finish, the staff will shape the remaining rice into onigiri for takeaway. Other Kamameshi options include the Unagi Kamameshi (+$18) and Wagyu Kamameshi (+$24), which feature sliced A4 wagyu.

Nashi Pear Sorbet Served with Sour Plum Jelly

The meal concluded with a Nashi Pear Sorbet served with Sour Plum Jelly. However, we found this overly sweet and slightly artificial in taste, making it the least impressive dish of the night.

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.


Hanare by Takayama
Takashimaya Shopping Centre
391 Orchard Road
#03-07
Ngee Ann City
Singapore 238872
Tel: +65 82989369
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Nearest MRT: Orchard (NS Line, TE Line), Somerset (NS Line)

Opening Hours:
Daily: 12pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight at Ngee Ann City until destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to destination. Journey time about 10 minutes. [Map]

Shisen Hanten by Chen Kentaro @ Hilton Orchard Singapore - Celebrates Year of The Snake With a Variety of Festive Set Menus

Chūka Szechwan Ryori specialist Shisen Hanten by Chen Kentaro celebrates the upcoming Chinese New Year with a variety of festive set menus, à la carte offerings, as well as festive goodies available for takeaway.

The renovated space is stunning, with a high ceiling and well-curated art pieces throughout. Befitting its Michelin-starred status, the service here is attentive, gracious and thoughtful, capturing the essence of omotenashi, the quintessentially Japanese spirit of hospitality.

The Abundance Set Menu ($208++ per guest) is an elegant 8-course experience designed to delight the senses. Other festive set menus, ranging from $168++ to $388++ per guest, are also available for dine-in from 12 January to 12 February 2025.

Abalone and Madai Yu Sheng 4.5/5

The evening commenced with an Abalone and Madai Yu Sheng presented to the table. This festive favourite features tender slices of abalone and Japanese Madai (Sea Bream). It is accompanied by a vibrant mix of shredded carrots, green and white radishes, pickled ginger, and cucumbers, and the dish is finished with a calamansi plum sauce, sesame oil, and a sprinkling of crushed peanuts. We tossed it well and high for good luck and enjoyed this refreshing start to the meal.

Crab Roe Foie Gras Chawanmushi with Bird’s Nest 5/5

Next came a dish of Crab Roe Foie Gras Chawanmushi with Bird's Nest, served in its own warmer. This dish was silky and rich, using carefully hand-picked crab that lent it a delicate sweetness. Each spoonful was warm and totally luxurious, especially with the added indulgence of Bird's Nest on top.

Stir-Fried Prawns with Basil Sauce 4.5/5

Our next dish was Stir-Fried Prawns with Basil Sauce. It featured a plump, juicy prawn coated in a fragrant, aromatic basil sauce. The prawn was slightly crisp and very fresh, with firm yet tender flesh. Eaten with the basil sauce, it was simply delicious!

Steamed Seasonal Fish Fillet with Pickled Peppers 4.2/5

Following the prawn was the Steamed Seasonal Fish Fillet with Pickled Peppers. We were presented with Kinmedai, prized for its sweet, clean taste and firm texture, which is a bit richer than other white fish. It was served with pickled peppers and topped with a chilli blend for a subtle kick of spice. While the sauce was excellent, I found the fish itself to be slightly overcooked.

Wok Fried Hokkaido Shirobuta Pork with XO Sauce 4.2/5

The Wok-Fried Hokkaido Shirobuta Pork with XO Sauce was served with a medley of vegetables, such as asparagus, peppers, and mushrooms. Shirobuta is known for its fine, even marbling in the meat, which gives it a juicy, melty mouthfeel. The tasty XO Sauce also enhanced the overall flavour of the pork.

Braised Australian 4-head Whole Abalone with Mushrooms in Oyster Sauce 4.8/5

I really enjoyed the Braised Australian 4-head Whole Abalone with Mushrooms in Oyster Sauce, which had very comforting flavours. The abalone had a smooth, delicate texture that wasn't rubbery or tough and absorbed the delicious sauce it was sitting in. I also liked that they cooked it with some crisp lettuce for a slight crunch. The sauce was so good. I would have loved to eat it with white rice or stewed noodles if I had not already been so full!

Wok-fried Glutinous Rice with Chinese Sausages topped with Crispy Sakura Shrimps 4.5/5

Despite being so full, I couldn't resist trying the Wok-fried Glutinous Rice with Chinese Sausages, topped with Crispy Sakura Shrimps. The rice was fragrant and aromatic, infused with the rich flavour of the Chinese sausages. The rice was nice and sticky, with a slightly chewy texture.

Double-boiled Hashima with Dried Longan and Crispy Duo-flavour Nian Gao Roll 4/5

For dessert, we were treated to a bowl of Double-boiled Hashima with Dried Longan, as well as a Crispy Duo-flavour Nian Gao Roll. The Hashima, with its soft, gelatinous texture, is believed to be rich in collagen, offering both beauty and health benefits. Cooked with longan and dates, it was light and subtly sweet.

However, my personal preference was the crispy Nian Gao roll, wrapped in spring roll skin. In addition to the traditional nian gao, it also featured a pandan-flavoured version, adding an interesting twist to the roll.

As my dining companion doesn't eat Hashima, the staff kindly offered her a bowl of mango sago instead, which was a tangy and very refreshing end to her meal.

Overall, dining at Shisen Hanten is a real treat and a memorable experience from start to finish. With its refined cuisine, sophisticated ambience and impeccable service, it's definitely the kind of place to bring someone you'd like to impress. Wine and tea pairings are also available to complement your dining experience.

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.


Shisen Hanten by Chen Kentaro
Hilton Singapore Orchard
Level 35
333 Orchard Road
Singapore 238867
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

Mizuki @ Ngee Ann City - Tempura Omakase with Quality Seasonal Ingredients in Orchard Road

Mizuki, located in Ngee Ann City since 2017, offers a refined dining experience that specialises in tempura. Guests can choose from a variety of omakase menus, including Tempura Omakase, Wagyu Omakase, and Signature Omakase, alongside set meals and à la carte options.

With its serene, minimalist interiors, the restaurant offers diners the opportunity to enjoy their meals at the 9-seater tempura counter or in private rooms, making it a perfect setting for an intimate experience.

Tempura Dinner Omakase 4.5/5

On our visit, we had the Tempura Dinner Omakase ($198/pax). Before the meal commenced, the chefs showcased the seasonal ingredients of the day, beautifully presented with autumn leaves, giving us a glimpse of what was to come.

Sashimi

The omakase began with Sashimi, featuring meticulously sliced fish of freshness, especially the Kampachi.

Chawanmushi

This was followed by a comforting shiitake and edamame Chawanmushi, topped with snow crab and shark fin.

Seasonal Tempura 9 Kinds

The highlight of the evening was undoubtedly the Seasonal Tempura 9 Kinds. We observed the chefs carefully prepare each piece, delicately laying each ingredient and coating it in a traditional batter before placing it in the fryer.

Diners are provided with an assortment of condiments, including salt, tentsuyu sauce, lemon, and freshly grated radish, to customise their tempura experience.

Japanese Tiger Prawn

The Japanese Tiger Prawn served with its head featured a light and crisp batter that complemented the prawn's natural sweetness rather than overwhelming.

Tara No Me

Tara No Me is a mountain vegetable with a slightly bitter taste. We enjoyed the bitter notes on their own, but they are also good paired with the Tentsuyu for an extra touch of savoury.

Uni on Shiso

One of the most luxurious bites was the Uni on Shiso, a harmonious combination of creamy bafun uni, baby whitefish, and caviar atop a tempura-fried shiso leaf and seaweed. It was indulgent without being excessive and left a lasting impression.

Ginkgo

Next was a classic Gingko.

Fish with Cucumber

The Fish with Cucumber was an unexpected combination. The fish meat was delicate and soft, and the cucumber gave a lightness.

Hotate

Another standout was the Hotate, served in two parts. The first was fried to retain a pink, tender centre, accompanied by a refreshing zest of grated yuzu.

Hotate

The second was wrapped in nori and topped with ikura, creating a delightful contrast of flavours and textures.

Mushroom

Additional prawn paste was added to the Mushroom before frying.

Ika

Next was the uniquely prepared Ika, drizzled with a reduced sauce made of squid head. While the exterior was crisp, the Ika in the middle was intentionally kept raw.

Anago

The Anago was one of my favourite courses, along with the Uni and Hotate. The mild, sweet meat was absolutely tender, enhanced by a squeeze of lemon.

Dried Persimmon

One of the more creative dishes was the Dried Persimmon with Mochi, where a tempura-fried persimmon slice was sandwiched between crispy mochi and wrapped in nori. The combination of sweet, chewy, and salty elements made it memorable.

Kakiage Don & Miso Soup

The meal concluded with the Kakiage Don & Miso Soup, a bowl of fried tiger prawns and sakura shrimp served over rice. I recommend breaking the egg yolk and mixing it in.

Assorted Dessert

Assorted Dessert followed, featuring a trio of homemade creations: Strawberry Ice Cream, Warabimochi, and Pudding. The desserts were decent, with the milky pudding standing out more for its creamy texture.

Overall, the tempura at Mizuki was outstanding, and I particularly appreciated the chefs' condiment recommendations for each piece served. Additionally, the pacing of the meal was attentive and comfortable.

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.


Mizuki
Ngee Ann City
#05-32
391 Orchard Road
Singapore 238872
Tel: +65 8828 2260
Facebook
Instagram
Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 1030pm
(Closed on Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit 3. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight at Ngee Ann City until destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to destination. Journey time about 10 minutes. [Map]