MinSuiZen·Raku (明水然・樂) Sentosa @ Amara Sanctuary Singapore - Taiwan’s "Hardest-to-Book" Teppanyaki Champion Opens "Secret Outlet" in Singapore

Following the success of its Cecil Street debut, the global omakase brand MinSuiZen·Raku (明水然・樂) elevates the experience at its new Sentosa location. Tucked away from the city’s rush and framed by Sentosa’s easygoing charm, MinSuiZen·Raku’s newest outpost feels less like a restaurant opening and more like an invitation to escape. Here, teppanyaki is reimagined as a creative playground, one where Japanese technique meets international influences, one exquisitely crafted course at a time.

The ambience is both elegant and intimate. Guests enter through a tranquil pebbled garden before arriving at a cosy dining room where the meal unfolds at an unhurried pace. For lunch, the Elegant Course is priced at $148++ and features 12 dishes. Dinner offers two tiers: the Premium Course at $198++ with 12 dishes, and the more indulgent Royal Course at $258++ with 14 dishes, showcasing the restaurant’s creative take on teppanyaki.

Dashi with Lime 4.2/5

On this occasion, we sampled both the Elegant Course and the Premium Course, each beginning on a gentle, comforting note. A teapot of warm Dashi served with a side of lime was served to start, easing us into the meal.

Appetisers 4/5

The meal began with a selection of appetisers. For the Elegant Course, this took the form of a burdock root dish. Those on the Premium Course were treated to a beautifully presented trio featuring the same Burdock Root, Mozuku Seaweed, and a Tamagoyaki with fish paste, giving it a denser, more savoury bite than the usual egg roll.

Red Sea Bream 4.2/5

This was followed by a fish course: Flounder for the Elegant Course and Red Sea Bream for the Premium Course. It was served with a flavourful sauce and accented with kombu, bonito flakes and delicate edible flowers for a refined finish.

Hokkaido Scallop 4.2/5

Next came one of my favourite dishes of the evening: a plump Hokkaido Scallop crowned with ikura and crispy shiso leaves, resting on a bed of specially handcrafted edamame mousse. The dish was served with a sauce infused with bonito dashi and a bright wasabi-yuzu dressing. A unique presentation of scallops, and very delicious!

Chawanmushi 4.5/5

This was followed by piping hot Chawanmushi with seaweed, a dish that epitomised simplicity and comfort. Silky and delicate, the steamed egg custard was smooth on the palate.

Tiger Prawn 4.2/5

Lobster 4.2/5

More premium seafood followed, with Lobster for the Premium Course and a generously sized Tiger Prawn for the Elegant Course. Both were plump and juicy, the meat highlighted by an intriguing sauce made from the roe, which added richness and depth to the dish.

Mango Sorbet 4.5/5

A palate cleanser then arrived in the form of a glass of icy Mango Sorbet. Light, refreshing and gently sweet, it cut through the richness of the preceding courses and refreshed the palate for the main courses to come.

Mini Beef Burger 3.8/5

With a touch of theatrics and flair, the meats were grilled for the next two courses. One of MinSuiZen·Raku’s signature creations is the Mini Burger: Chicken for the Elegant Course and Beef for the Premium Course, each paired with a crisp cheese tuile. The chicken burger was nice, while the beef version could have benefited from a little more sauce for a juicier bite.

Pork 4.5/5

Kagoshima A5 Wagyu 4.5/5

The main courses followed, each highlighting premium ingredients and meticulous preparation. For the Elegant Course, we enjoyed a succulent Pork dish that was tender and well-seasoned. The Premium Course featured Kagoshima A5 Wagyu, an indulgent cut renowned for its rich marbling and melt-in-the-mouth texture. It was served with a velvety sweet potato sauce and accompanied by roasted sweet potato, tender zucchini, and crispy garlic chips. Finishing touches of sea salt flakes and kombu-infused sea salt enhanced the natural richness of the wagyu.

Stir-fried Vegetables

The main course was rounded off with a medley of Stir-fried Vegetables, tossed with crunchy sesame seeds and savoury bacon pieces, all finished with a fragrant drizzle of truffle sauce.

Crabmeat Fried Rice 4.2/5

To conclude, we enjoyed the Crabmeat Fried Rice, presented with a touch of showmanship as the chef shaped it into a heart before serving. Hearty and flavourful, although I was really full by this point.

Matcha/Black Sesame Ice Cream

Dessert

For dessert, we enjoyed Matcha and Sesame Ice Cream. If you’re celebrating a special occasion, please let the staff know, as they will bring an additional dessert cake to celebrate your special day!

Overall, MinSuiZen·Raku is a fun Japanese Teppanyaki Omakase experience, and the Sentosa stands out for its refinement and influence. The courses are thoughtfully prepared, with creative touches and a nice balance of flavours, and the cosy, relaxed setting makes it easy to unwind. A nice choice for a special occasion!

Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


MinSuiZen·Raku (明水然・樂) Sentosa
Amara Sanctuary Singapore
14 Gunner Lane
Singapore 099566
Tel: +65 63223678
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Mon-Fri: 1130am - 330pm, 530pm - 10pm
Sat-Sun: 1115am - 330pm, 530pm - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit D. Walk to the pickup point for the Amara Sanctuary Shuttle Bus. Journey time is about 10 minutes. Do check the Amara Sanctuary Official Website for the shuttle bus schedule. [Map]

2) Alight at Harbourfront MRT station. Take Exit C & E. Walk to Vivocity Level 3 to take the Sentosa Express monorail station. Take the monorail to Imbiah Station. Walk toward Village Hotel; continue to the end of the Mess Hall building. Walk to Gunner Lane, continue walking on Gunner Lane to Amara Sanctuary. Walk to the destination. Journey time is about 15 minutes. [Map]

Tina’s Kitchen Private Dining – A Refined Showcase of Technique and Ingredients

Tina's Kitchen Private Dining is helmed by Chef Tina, a Taiwanese chef trained at Le Cordon Bleu. She does not host private dining sessions regularly, usually opening her cosy home kitchen only a couple of times each month, so securing a dining slot felt especially fortunate. Priced at $188 per pax, we were treated to a thoughtfully curated 10-course dinner that showcased her culinary skills and training.

While the menu does not strictly focus on Taiwanese cuisine, it felt more like a personal culinary résumé — highlighting refined techniques, quality ingredients and elegant presentations, with subtle Taiwanese influences woven through the courses.

Filo Pastry Cone, Cream with Kaffir Lime Zest, Caviar by Nomad, Chives 4.2/5

Dinner began with a series of bite-sized snacks, starting with the Filo Pastry Cone topped with Kaffir Lime Zest Cream, Caviar by Nomad and Chives. Crisp and delicate, the filo pastry delivered a satisfying contrast of textures, while the citrusy cream and briny caviar came together harmoniously for a multi-sensory opening bite.

Amaebi Tartare, Avocado Cream, Ponzu Cured Egg Yolk, Microgreen 4.2/5

The Amaebi Tartare was paired with Avocado Cream, Ponzu Cured Egg Yolk and Microgreens. The natural sweetness of the amaebi was allowed to shine, complemented rather than overshadowed by the creamy avocado and savoury egg yolk.

Salmon Tartare, Cured Yolk Shredded, Tobiko, Edible Flower 4/5

Served atop toasted bread, the Salmon Tartare was finished with Cured Yolk Shredded, Tobiko and Edible Flowers. Each bite delivered a burst of oceanic flavours, with the tobiko adding pops of salinity and texture.

Foie Gras Chawanmushi, Truffle Sauce, Squid Ink Tuile 4.5/5

One of the standout dishes of the night was the Foie Gras Chawanmushi with Truffle Sauce, which reminded me of the excellent version at Shisen Hanten. The egg custard was smooth and silky, enriched by the luxurious truffle sauce. A Squid Ink Tuile accompanied the dish, providing a welcome textural contrast when broken and eaten together.

Edible Oyster Shell, Oyster, Champagne Sauce Foam, Green Oil, Edible Flower 4.5/5

Creativity shone through in the oyster course. A plump, briny Oyster was presented in an Edible Oyster Shell, topped with Champagne Sauce Foam, Green Oil and Edible Flowers. Visually striking and thoughtfully composed, the flavours were elegant and well-balanced.

King Crab Bisque, Torched King Crab, Saffron, Edible Flower 4.2/5

The King Crab Bisque was comforting and deeply flavourful, packed with robust crustacean sweetness. Infused with Saffron and garnished with Edible Flowers, the bisque was further elevated by a generous portion of Torched King Crab on the side for a fuller appreciation of the prized ingredient.

Beef Consomme, Slow-Cooked 4 Hour Beef Shin, Homemade Chilli Oil 4.2/5

Inspired by Taiwanese beef noodle soup, this course featured Slow-Cooked Beef Shin, braised for four hours until fork-tender. The accompanying Beef Consomme was light yet richly flavoured, and a few dollops of Homemade Chilli Oil added depth and warmth to the dish.

Uni Risotto, Torched Scallop, Smoked Cherry Chips 4/5

Next came the Uni Risotto, paired with a torched scallop, lightly smoked with cherry chips for a subtle smoky finish. While the dish was enjoyable, the uni flavour could have come through more prominently in the risotto itself.

Watermelon, Granita

A refreshing Watermelon with Granita was served as a palate cleanser, effectively refreshing and resetting the palate before the main course.

Wagyu Beef Cheek, Truffle Sauce, Glazed Veg Assortment 4/5

The main course featured Wagyu Beef Cheek, cooked until meltingly tender and served with truffle sauce and glazed vegetables. Rich, comforting, and well-executed, it was a satisfying centrepiece to the meal.

Hazelnut Tiramisu, Crumbs, Cacao Tuile 4/5

To conclude, dessert was a Hazelnut Tiramisu paired with Cacao Tuile for added crunch. Simple yet satisfying, it wrapped up the dinner on a pleasant and sweet note.

Tina's Kitchen Private Dining offers an intimate and refined dining experience that highlights Chef Tina's training and culinary finesse. With thoughtfully composed dishes, quality ingredients and elegant execution, it is a memorable experience — especially for those who appreciate technique-driven cuisine in a cosy home setting.


Tina's Kitchen Private Dining
Upper Bukit Timah Road Area
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Nearest MRT: Cashew (DT Line)

Sushiro @ Square 2 - Crowd Favourite Conveyor Belt Sushi Opens 18th Outlet in Novena

We’ve been big fans of Sushiro and were excited to learn that they’ve opened their newest and 18th outlet at Novena Square 2. It’s conveniently located right by the MRT exit to Square 2 - just head up the stairs and you’re there.

The outlet is spacious and brightly lit, consistent with Sushiro’s other locations. What we enjoy most are their seasonal menu launches and attractive promotions, which always give us a good reason to return. The easiest way to stay updated is via their Instagram, @sushirosingapore.

Crab lovers should not miss their ongoing “Claws for Celebration” seasonal menu. Our favourites included the light, crispy Soft Shell Crab ($4.90), the buttery, indulgent Mix Crab Stack with Crab Butter & Lemon ($5.90), and the Fresh Snow Crab ($3.90). The latter is also available in variations such as Aburi Fresh Snow Crab with Salt and Lemon ($3.90) and Aburi Soy Sauce Fresh Snow Crab ($3.90).

The Soft Shell Crab, in particular, was served piping hot and generously filled with crab roe.

This festive period, dine in at any Sushiro outlet to receive a free limited-edition Dakkosushi Ang Bao (a pack of six) with a minimum spend of $50. You’ll also receive an $8 return voucher, with both promotions available while stocks last.

Beyond the seasonal offerings, there’s an extensive selection of sushi and dishes to choose from. Expect classics such as Salmon Belly, Bluefin Fatty Tuna, Red Snapper, Yellowtail and Scallop, alongside creative items such as Cold Chawanmushi, Aburi Shrimp Cheese, Salmon with Avocado, and Marinated Sesame Young Yellowtail.

There are also fried items, sides, noodles, soups and desserts to round up the meal. Prices are indicated by coloured plates, starting from $2.90.

For added convenience, we recommend making a reservation in advance via the Sushiro mobile app and checking in upon arrival to ensure smooth seating.

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.


Sushiro
Square 2
10 Sinaran Drive
#01-01 to 05, 23 to 32, 45/46
Singapore 307506
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Nearest MRT: Novena (NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Novena MRT Station. Take Exit A. Walk to the destination. Journey time is about 3 minutes. [Map]

Shisen Hanten by Chen Kentaro @ Hilton Orchard Singapore - Welcomes Year of the Horse with Luxurious Lunar New Year Offerings

Shisen Hanten by Chen Kentaro ushers in the Year of the Horse with its signature Chūka Szechwan Ryori cuisine, presenting a celebratory line-up of curated festive offerings. Set menus are available for lunch from 9 February to 3 March 2026, and for dinner from 2 February to 3 March 2026. In addition, an expansive à la carte selection, vegetarian dishes, and a range of festive takeaway goodies will be available from 19 January to 3 March 2026. Seven dine-in set menus, priced from $168++ to $388++ per guest, cater to both intimate private gatherings and larger celebrations.

Prosperity Madai Yu Sheng 3.5/5

We experienced the Triumphant Menu ($218++ per guest, minimum six guests), which opened with the Prosperity Madai Yu Sheng, featuring Japanese Madai (red sea bream) sourced from Kochi Prefecture. The fish was fresh and delicate, complemented by an in-house strawberry plum sauce that added a gentle fruity acidity without overpowering the dish.

Foie Gras Chawanmushi with Crab Roe Soup 4.8/5

One of the highlights was the restaurant’s signature Foie Gras Chawanmushi with Crab Roe Soup. The steamed egg custard, made with Canadian foie gras and local chicken eggs, was exceptionally soft and silky. The subtle richness and slight funk of the foie gras lent depth to the custard, while the rich crab roe sauce, made from handpicked Alaskan king crab roe slow-cooked with carrot purée and aromatics, added a velvety textural boost.

Wok-fried Prawn with Fresh Lily Bulb and Asparagus 4/5

The Wok-fried Prawn with Fresh Lily Bulb and Asparagus followed, delivering a pleasing contrast of textures with crisp vegetables and succulent prawns.

Crispy Roasted Sakura Chicken 4.5/5

A clear crowd favourite was the Crispy Roasted Sakura Chicken with Fragrant Garlic. The skin was roasted to a light crisp, while the meat remained juicy and succulent, making it a seemingly simple yet satisfying dish.

Whole Deep-fried Marble Goby 5/5

Visually impressive, the Whole Deep-fried Marble Goby with Yuzu Sauce tantalised the senses. The fish had firm flesh with a well-crisped exterior, and the umami-laced yuzu soy sauce brightened the flavours beautifully.

Braised South African 4-head Abalone 4/5

The meal continued with Braised South African 4-head Abalone with Black Moss and Seasonal Vegetables in Oyster Sauce. The abalone had been braised for six hours in a mature chicken and pork knuckle stock, resulting in a tender texture. The full-bodied oyster sauce imparted a deep umami richness that complemented the abalone.

Wok-fried Glutinous Rice with Foie Gras 3/5

From another menu, we also sampled the newly launched Wok-fried Glutinous Rice with Foie Gras, Chinese Sausage and Black Truffle, available as part of selected set menus and for takeaway at $75 nett. I found this rendition overly rich; a simpler version without both foie gras and truffle would have worked just as well for me.

Dessert 4/5

Dessert was refreshing and light with the Chilled Szechwan Jelly with Seasonal Fruit, featuring Japanese persimmons handpicked by Chef Kentaro, mixed with gelatin and drizzled with Okinawa brown sugar syrup. Alongside it was the Crispy Duo-flavour Nian Gao Roll, which leaned slightly on the sweeter side but rounded off the meal on a festive note.

Dine-In Reservations: https://www.tablecheck.com/en/shisenhantensingapore/reserve/landing

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


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 the destination. Journey time is about 5 minutes. [Map]