Robata Akari @ Duxton Hill - Showcases Traditional Robatayaki with Premium Ingredients

Robata Akari, located along Duxton Hill, is a Japanese robatayaki-style izakaya that opened in September 2025. The restaurant centres on the traditional robatayaki grilling technique, where premium ingredients are slow-grilled over charcoal, offering diners an authentic, communal Japanese dining experience in a warm, inviting setting.

We went with the Special Menu ($189), which provided a well-paced journey through appetisers, sashimi, grilled items and hearty mains. There is also a premium menu at $289.

Chef's Selection of 3 Appetisers 3.5/5

The meal began with the Chef's Selection of 3 Appetisers, featuring Wagyu with Sea Urchin, Cream Cheese with Wasabi, and Potato Salad. Among the trio, the Wagyu with Sea Urchin stood out effortlessly. The rich marbling of the wagyu paired beautifully with the briny sweetness of the uni, delivering a luxurious bite that set the tone for the meal.

Chilled Starters - Japanese Salad with Colourful Vegetables

The chilled course was a Japanese Salad with Colourful Vegetables. Unfussy and straightforward, it was light and refreshing, allowing the natural freshness of the greens to shine through. It's a good light starter before the heavier courses.

Sashimi - Chef's Selection of Sashimi 5 Kinds 4/5

Next came the Chef's Selection of Sashimi 5 Kinds, comprising Salmon, Bonito, Tuna, Yellowtail, and Shrimp topped with Salmon Roe. Each slice was fresh and clean-tasting, showcasing high-quality seafood with a balanced mix of textures and flavours.

Deep-Fried - Seasonal Vegetable & Agedashi Tofu 4/5

For the deep-fried course, we had Agedashi Tofu paired with capsicum and Eggplant. The tofu was soft and silky inside, with a light exterior that absorbed the savoury sauce nicely.

Akari's Special - Premium Wagyu Shabu-Shabu/ Sukiyaki 4.5/5

The highlight of the Special Menu is undoubtedly Akari's Premium Wagyu, available as either shabu-shabu or sukiyaki. I opted for the shabu-shabu, which allowed the beautifully marbled wagyu to shine. The beef was incredibly tender, delivering a melt-in-the-mouth texture with rich, beefy flavours.

Robata-Grilled - Eggplant 2.5/5

A series of robata-grilled selections followed, showcasing the restaurant's robata-grilling techniques. The Eggplant paired with Bonito came first, with the skin removed to reveal a very soft interior. Unfortunately, this dish did not quite resonate with me, as the flavours felt relatively mild and the texture leaned towards the mushy side.

Robata-Grilled - Black Cod 3.8/5

The Robata-Grilled Black Cod fared much better, offering a rich, buttery flesh with a pleasing crisp on the skin.

Robata-Grilled - Salmon with Salmon Roe 3.8/5

This was followed by the Robata-Grilled Salmon topped with Salmon Roe, which was cooked precisely, resulting in a moist texture without being dry, reflecting good control over the grilling timing.

Robata-Grilled - Chicken Meatballs with Egg Yolk 3/5

Rounding off the robata items were the Chicken Meatballs with Egg Yolk; while flavourful, the texture was a little too soft for my personal liking, making it less memorable compared to the other grilled dishes.

Claypot Rice with Wagyu & Corn 3.8/5

The Claypot Rice with Wagyu & Corn was a comforting and satisfying dish. The rice was fragrant, infused with wagyu fat for added depth, while the corn introduced a pleasant sweetness and textural contrast.

Dessert - Sweet Potato & Vanilla Ice Cream 3/5

Dessert was Sweet Potato with Vanilla Ice Cream. The sweet potato was naturally sweet with light smoky notes from the fire, pairing nicely with the cold, creamy vanilla ice cream for a simple yet effective hot-and-cold contrast.

Black Throat Sea Perch 4.5/5

We also tried the Black Throat Sea Perch from the à la carte menu. Skewered and slow-grilled over charcoal in irori style, the fish was evenly cooked, moist, and naturally sweet, allowing its quality to shine without excessive seasoning.

Overall, Robata Akari delivers a refined robatayaki experience, with strong execution of its grilled items and premium ingredients, making it a noteworthy addition to Singapore's Japanese dining scene — especially for those who appreciate charcoal-grilled flavours executed with restraint and precision.

Note: This is an invited tasting.


Robata Akari
10 Duxton Hill
Singapore 089594
Tel: +65 9647 5330
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Nearest MRT: Maxwell (TE Line), Outram Park (EW, NE, TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Daily: 5pm - 12midnight

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk to Duxton Road. Walk down Duxton Road. Turn right onto Duxton Hill. Walk down Duxton Hill. Walk to the destination. Journey time is about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk down Craig Road towards Neil Road. Turn left onto Neil Road. Walk to the destination. Journey time is about 6 minutes. [Map]

3) Alight at Outram Park MRT station. Take Exit 4. Walk to the staircase behind the open-air car park. Take the stairs to Duxton Plain Park. Turn right and walk down Duxton Plain Park. Cross the tunnel, take the stairs to the road level and walk down Neil Road. Walk to the destination. Journey time bout 6 minutes. [Map]

Aniba @ Battery Road - Revamped Menu and New Cocktails Lineup

Aniba, located at Battery Road, has introduced a revamped menu showcasing inventive seafood and vegetable-forward dishes, blending Asian, Middle Eastern, and European influences. The new lineup also includes a selection of curated cocktails to complement the dining experience.

Pani Puri 3.8/5

For starters, the Pani Puri ($9 per piece), inspired by Indian street food, was elevated with yoghurt-yuzu foam, candied mandarin peel, and a slice of hamachi. This bite-sized snack delivered a refreshing tang and creamy mouthfeel.

Tartlet 4/5

The Tartlet ($12), a crispy shell filled with smoked trout, miso labneh, cucumber, and green peas, offered a well balance of umami and textural contrast, whetting my appetite.

Fatayer 4/5

Fatayer ($10) came hot and cheesy, featuring a classic combination of feta, spinach and leeks, served with a punchy shot of Hamusta soup.

House Baked Breads with Dips 4.5/5

Eggplant 4/5

A highlight was the House Baked Breads ($18), featuring Jerusalem Bagel with Labneh and Za'atar, Kubaneh with Crushed Tomatoes and Schug, and Focaccia with Tahini and Matbucha. The Kubaneh, a soft, sesame-studded braided bread, stood out with its slight buttery sweetness, punctuated by a hint of salt. The accompanying dips, notably the herbaceous Schug and fruity-sweet Matbucha, were delicious. I recommend pairing these breads with Eggplant ($29), a dip similar to the classic Babaghanoush.

Tabuleh 4.5/5

The warm breads were great accompaniments to the two cold dishes we had. Tabuleh ($28) was refreshing with yellowtail ceviche, bulgur, fresh herbs, and pomegranate, brought together with yoghurt and nutty tahini.

Hamachi 4/5

Cauliflower 4/5

A serving of vibrant tomato-capsicum salsa profiled the freshness and delightful mouthfeel of the Hamachi ($29). Other sharing plates we tried include a crowd-pleasing Cauliflower ($27), which was surprisingly indulgent with rich Parsley Pesto, Tahini and curry oil, with a hint of tartness lent by tamarind.

Toro 4.5/5

Toro ($42) was memorable with fluffy pancake-like Lahuch Tacos, which paired perfectly with the lean tuna. The slather of creamy Jalapeño Aioli on the taco boosted an even more satisfying mouthfeel. The acidity of the pickled celery and the sharp shallots and herbs provided a good balance to its flavours.

Cod 3/5

Under Hot selections, we had the Cod ($64), served with Smoked Freekeh and Greens Coulis. The cod was tender and flaky but slightly on the saltier side.

Malabi 4/5

Semolina Cake Bites 4.5/5

Desserts were delightful. Basbusa features soft Semolina Cake Bites soaked with orange blossom water. They were divine with elegant Cheesecake Chantilly and Pistachio Ganache. Malabi was a wobbly milk pudding zesty with spices compote and berries.

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.


Aniba
6 Battery Road
#05-03
Singapore 049909
Tel: +65 9668 8036
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Nearest MRT: Raffles Place (EW, NS Line)

Operating Hours:
Mon-Thu: 12pm - 3pm, 5pm - 12midnight
Fri: 12pm - 3pm; 6pm - 12am
Sat: 830pm - 2am
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit H. Walk to destination. Journey time about 3 minutes. [Map]

FLUTES @ Guoco Midtown - Ushers in New Era at Iconic Heritage Venue

With 20 years of history, the award-winning and iconic FLUTES embarks on a new chapter with its relocation to Midtown House, the historic former Beach Road Station. The new space is elegant with a brand of timeless charm, and the design pays homage to the building’s colonial history, including thoughtful touches such as louvred panel windows. FLUTES's culinary direction is guided by Australian Executive Chef Peter Rollinson. The menu is European at heart, but it uses fresh Australian native ingredients and some local influences.

Snacks 4.2/5

We were welcomed with a pink panther guava mocktail, a cheeky reference to Midtown House's police station history. Snacks followed, consisting of three delectable bites: a smokey grilled skewer of BBQ Yumbah Abalone and kombu butter topped with shaved truffle, a warm and moreish Potato Croquette with Bafun Uni and Oscietra Caviar, and a more adventurous Kangaroo Tartare with beetroot and goat's cheese.

Sald of Alaskan King Crab 4.8/5

The first course was a beautiful Salad of Alaskan King Crab, rolled within delicate layers of velvety avocado, topped with a row of Ikura pearls and accented with horseradish and dill. Light, fresh and exquisitely balanced, this was an absolute pleasure to eat.

Aquna Murray Cod 4.5/5

The second course was also something from the sea — an excellent piece of Aquna Murray Cod with firm yet pleasingly flaky flesh. The skin was very crispy to contrast with the flesh, and the fish was served with a medley of spring vegetables and some smoked mussel butter.

Celeriac & Manjimup Truffle 4.5/5

The third course, Celeriac & Manjimup Truffle, was unique. The presentation reminds me of Kouign Amann! Incredibly, they managed to slice such thin layers of celeriac without breaking it. The entire roll of celeriac is made from a single unbroken long slice. The edges are crispy for a slight crunch and coated with a bit of sweetness. It is served with langoustine on the side, and Manjimup truffle shavings. I loved that vegetables were the highlight here, and the langoustine was a complement.

Gin & Tonic Granita 4.5/5

As a palate cleanser, we were served a Gin & Tonic Granita with kiwi & apple. As you probably already guessed, this was icy, sparkly and refreshing. The botanical flavours of the gin and tonic granita go well with the zesty fruitiness of kiwi and apple.

BBQ Zabuton Satsuma Gyu Skewer 5/5

The fourth course was a melt-in-your-mouth tender and flavourful BBQ Zabuton Satsuma Gyu Skewer. Slices of buttery, well-marbled beef are threaded onto a skewer and grilled to perfection. It was served with a light sauce that enhances the flavour of the wagyu and some beetroot slices for balance. There is also a welcome addition of some spice in the form of chilli padi! This creation is delicious and a convincing highlight of the tasting menu.

Jerusalem Artichoke Ice Cream 4.2/5

For the pre-dessert, I was excited to try the Jerusalem Artichoke Ice Cream. I have only had artichoke ice cream once before in Copenhagen, and I was happy to taste this unique confection again. With Manjimup black truffle and caramelised milk crumbs, it is subtly sweet yet also savoury, nutty, and earthy at the same time. It is certainly a departure from the usual ice cream experience, offering diners something more exploratory.

Strawberry & Lime Pavlova 4.2/5

Dessert was a bright summer treat of Strawberry & Lime Pavlova with Mascarpone and Calamansi Sorbet. There is a light and airy meringue, fluffy whipped mascarpone cream and lots of fresh strawberry cubes to balance the tartness of the calamansi sorbet.

Sweet Treats 4/5

Post-dinner, we were presented with Sweet Treats in a very cute box that looked like a fairytale book. Inside, there were Kaya Soy Bonbons, Yuzu Jube, and Rojak Flower Macarons. Playful local flavours rounded off the evening, and we finished everything even though we were stuffed!

The Degustation Dinner Menu is priced at $178++ per person, a showcase of Chef Peter's artistry and the season's finest produce. It takes diners through a repertoire of classic, harmonious flavours that delight the palate, executed with seasonal ingredients and skilful technique. However, Chef Peter also introduces a few more unique and innovative items to surprise and intrigue diners, adding an element of creativity to the dining experience — a delightful dinner that I will remember.

Wine lovers will also be pleased to know that FLUTES's wine list has been expanded to include a selection of sustainable and biodynamic wines. The wine list spans over 300 excellent wines and supports environmentally responsible vineyards. With a knowledgeable in-house sommelier, guests can be assured of a perfect wine pairing to complete the 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.


FLUTES
Guoco Midtown
120 Beach Road
#01-02
Singapore 189769
Tel: +65 63388770
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Nearest MRT: Bugis (DT, EW Line), Esplanade (CC Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Altro Zafferano @ Ocean Financial Centre - A New Chapter With A New Interior & Menu

In the blink of an eye, Zafferano has opened in Singapore for ten years. To mark its tenth year, the restaurant underwent a renovation, spotting a brighter and more spacious interior. It has also been renamed as Altro Zafferano.

Italian Aperitivo 4/5

I have the 4-course Experience Menu ($148++), which comprises a starter, pasta, a main course and a dessert. In addition, every diner will be welcomed with a complimentary Italian Aperitivo. It is a vibrant amuse bouche of Castelvetrano olive foam, martini gel, diced red capsicum, tarallo cube, Toritto almond, and tuna cream.

Hokkaido Scallop 4/5

For my starter, I picked the Hokkaido Scallop paired with smoked pear, potato mousse and guanciale. A light starter freshened up by the smoked Comice pear for that lift in sweetness.

Wild Red Bream Crudo 4.2/5

My dining partner had the Wild Red Bream Crudo with Tomato, Basil, and Frisella Bread. A beautiful sashimi-grade white fish complemented with vibrant flavours.

House-made Ravioli 4/5

For my pasta dish, I decided to go for House-made Ravioli, which has a unique shape that I have not seen or eaten before. It is stuffed with minced wagyu beef genovese and served with anchovy colatura, grana padano fondue, and beef and onion consomme. It is then finished with anchovy slices to add depth to the flavour.

Tagliolini with Langoustine Carpaccio 4.5/5

While I had the ravioli, my friend went for the house-made Tagliolini with Langoustine Carpaccio marinated with Amalfi lemon Garum and topped with sea grape. It was an excellent choice, and I would highly recommend it too. The pasta was cooked to a delightful bite and tossed in a refreshing zesty sauce.

Roaring Forties Lamb 4.2/5

Moving to our mains, I opted for the Roaring Forties Lamb. It comes in two cuts - lamb rack and lamb neck. The lamb rack is grilled over charcoal while the lamb neck is braised in Aglianico. They are paired with potatoes, sheep ricotta sfogliatella, green peas and finished with lamb jus.

Silver Cod 4/5

While I had the lamb, my friend went for the Silver Cod with Peperone Crusco and Mussels Veloute. The huge piece of Chilean seabass fillet was perfectly cooked. It was chunky yet moist, with cruso pepper puree in between. The silver cod is served in a creamy mussels veloute paired with yellow capsicum cream and mini red pepper stuffed with cod filling.

Amalfi Lemon Sponge Cake 4.2/5

I had the Amalfi Lemon Sponge Cake with Amalfi lemon curd, Amalfi lemon pulp, and white chocolate chantilly for dessert. I love sour, so this is to my liking for its light and tangy finish, served with limoncello granita.

Giffoni Hazelnut 4.5/5

Espresso 4.2/5

Other dessert options include the Giffoni Hazelnut and Espresso. The Giffoni Hazelnut comes in the form of a multi-textured sphere with Valrhona Guanaja 70% chocolate and fresh raspberry to cut through the richness. For the coffee drinker, you will enjoy the Espresso Mousse resting on top of an espresso sponge cake paired with Clementine sorbet to give it a touch of acidity.

Petit Four 3.5/5

Our 4-course dinner ended with a trio of Petit Four for a sweet ending. There is an interesting fact when dining at Altro Zafferano. It is cheaper to order the set menu than the a la carte item. I also checked that they would be serving the same portion, be it a set menu or a la carte.

Note: This is an invited tasting.


Altro Zafferano
Ocean Financial Centre
Level 43
10 Collyer Quay
Singapore 049315
Tel: +65 65091488
Facebook
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Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 11pm)
(Closed on Sun)

Direction:
1) Alight at Raffles Place. Take Exit C. Walk to Ocean Financial Centre which is on the left. Journey time about 3 minutes. [Map]