Iru Den @ Scotts Road - A Refined Dining Experience with Taiwanese Ingredients

My first encounter with Iru Den, then called IL Den, was when it was a small, 8-seater hidden gem in Orchard Plaza. Today, Chef Javier Low has transformed Iru Den into an elegant establishment on Scotts Road, with a main dining area, counter seating, and a private room accommodating up to 31 guests. Chef Javier has reimagined his menu along with the expanded space, now featuring Taiwanese ingredients crafted with a Japanese-European approach. The Chef's Experience Autumn Menu ($258++) consists of 9 creative courses, each thoughtfully curated to showcase Taiwan's unique flavours.

Snow Crab Cake 4.5/5

The meal started with a trio of snacks, beginning with the Snow Crab Cake. Made with Hokkaido snow crab seasoned with ginger and garlic, the crab was coated in flour and egg and then deep-fried to a golden crisp. Topped with a mixture of snow crab, sour cream, and crème fraiche, this dish was a luxurious bite that set the tone for the rest of the meal.

Five-spiced Duck Croquette 4/5

Next, the Five-Spiced Duck Croquette featured tender, confit duck flavoured with aromatic five-spice. Shaped into a croquette, coated in ciabatta crumbs, and fried to golden perfection, this savoury treat was topped with Taiwanese red chilli, adding a hint of spice to round out the flavours.

Prawn Toast 4.2/5

Inspired by Taiwanese Moonlight cakes (月光饼), the Prawn Toast was a delightful creation made with finely chopped ama ebi, coated in panko and fried to a crisp. Finished with a drizzle of Taiwanese lovage oil, this dish bursts with bold, herbaceous flavours, offering a complex interplay of taste and texture in each bite.

Homemade Ciabatte with Cai Pu Brown Butter 4/5

For the bread course, we were served Homemade Ciabatta with Cai Pu Brown Butter, featuring aged, sun-dried radishes from Pingtung, Taiwan. Accompanied by a warming Chicken Broth Soup with cai pu and Taiwanese green chillies, this course was rich with umami flavours and provided a comforting prelude to the upcoming dishes.

Aged Kampachi with Taiwanese Plums, Dill Oil and VerJus 4.5/5

This dish showcased Chef Javier's skilful ageing technique by incorporating two Taiwanese ingredients — Penghu-sourced Kampachi and Taiwanese plums. The Kampachi, aged for four days and lightly charred over charcoal, was paired with dill oil, verjus, and Taiwanese plums. The resulting dish was bright and refreshing, perfectly balancing the fish's richness with the plums' acidity.

Prawn XO, Provence Sauce 4.2/5

The Prawn XO Provence Sauce was a standout course featuring Carabineros (Spanish red shrimp) from Yilan, Taiwan. Prepared two ways, the prawn flesh was brushed with a special XO sauce made from Taiwanese flying fish innards, while the head was deep-fried to a satisfying crunch. Paired with a rich, prawn-stock-based Provence sauce, this course was a flavorful tribute to the complexity of Taiwan's seafood.

Uni, Wheat Noodles & Hanawasabi 4.5/5

One of Iru Den's signature dishes, the Taiwanese Somen, was a symphony of textures and flavours. Tossed in white wine vinegar dressing with shallots, diced Taiwanese octopus, wasabi, and sawtooth herb (Ci Cong), the somen noodles were topped with Hanawasabi, adding a delicate floral note. The herb's robust, citrusy, and slightly peppery flavour complimented the uni, creating a memorable dish.

Tilefish, Green Chilli & Katsuo Dashi 4.2/5

Chef Javier presented Tilefish (Amadai) for the fish course, with scales left intact and fried skin-side down to a crisp finish. Paired with rich katsuo dashi and pickled Taiwanese green chillies, this dish perfectly contrasts the fish's flaky, tender flesh and the zesty, umami-laden broth.

Wagyu 4.5/5

The Japanese Beef Short Rib is perfectly cooked — remarkably tender and juicy, with a rich, savoury depth. Paired with Taiwanese pumpkin, which adds a subtle sweetness, the dish achieves an elegant balance that enhances the flavour profile of the beef. The highlight, however, is the Maqaw jus. This native Taiwanese pepper from the mid-altitude mountains introduces a bright, citrusy note with hints of lemon and lemongrass, adding complexity and a gentle warmth to each bite. The combination of the beef's richness, the pumpkin's sweetness, and the vibrant maqaw makes for an exquisite and well-composed dish.

Sanma Claypot Rice 4.8/5

The Sanma Claypot Rice featured Pacific Saury sourced from Kaohsiung, Taiwan. The fish, harvested during autumn for its tender, oily texture, was dry-aged for three days, salt-cured, and lightly grilled over charcoal. Cooked with Hokkaido Yumepirika rice, the sanma's fat infused the grains, creating a deeply flavourful base with ginger, garlic, mushroom, pork lard, and kale. This seasonal donabe was comforting and rich, capturing the essence of autumn.

Muah Chee 4/5

Muah Chee was served alongside dairy-free goma (black sesame) ice cream and cashew nuts for dessert. A beloved traditional snack in Taiwan, this chewy, nutty treat provided a satisfying conclusion to the meal, merging simplicity with nostalgia.

Petit Four 4/5

The meal concluded with a Financier for Petit Four, perfectly moist inside and crisp exterior. This small, delightful bite was the perfect end to an exceptional dinner experience.

Chef Javier Low's Iru Den has successfully evolved from a small, intimate spot into a refined dining destination. His commitment to Taiwanese ingredients, paired with Japanese and European techniques, makes the Chef's Experience Autumn Menu a captivating journey through nuanced flavours and thoughtful presentations. Iru Den is a must-visit for those looking to experience the harmony of Taiwanese ingredients with global culinary styles.

Note: This is an invited tasting.


Iru Den
27 Scotts Road
Singapore 228222
Tel: +65 8923 1127
Facebook
Instagram
Website
Nearest MRT: Newton (NS Line)

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

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right on Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]

Drunken Cat Private Dining - Japanese Cuisine Infused with Asian Influences

Drunken Cat Private Dining is one of the newer establishments that graces Singapore's home private dining scene. It brings a refreshing twist with its unique blend of Japanese cuisine infused with Asian influences. The majority of private dining menus typically feature Peranakan, Thai, or Chinese fare, making Drunken Cat a standout option for those looking for something a little different. Hosted by Amanda Loo, this dining experience offers a thoughtful and well-crafted six-course meal ($148nett per pax).

Nama Sotong 4.2/5

The meal kicked off with the Nama Sotong. Thinly sliced, fresh Aori Ika (Japanese bigfin reef squid) is served with a vibrant green curry-like sauce, giving the delicate squid a rich depth of flavour. The chamame (green soybeans) add a welcome contrast in texture, while the kabosu (a Japanese citrus) elevates the dish with a bright and zesty note. This light yet flavourful starter really sets the tone for the meal.

Summer Breeze 4.2/5

Following the sotong, we were treated to Summer Breeze, a refreshing dish featuring Aji (horse mackerel). The Aji, known for its strong flavour, is balanced by a coconut-based sauce that softens the fish's natural brininess. Crispy puffs were added to the dish, providing a delightful contrast in texture, rounding out this course in both flavour and crunch.

Green with Curry 4.2/5

The next course, Green with Curry, offers a trio of ingredients, each with a unique texture. Awabi (abalone), with its sweet and bouncy texture, takes centre stage, while lightly battered Kamo Nasu (Japanese eggplant) and Yamaimo (mountain yam) add both flavour and balance to the dish. The Japanese-inspired curry sauce ties everything together, offering warmth and spice without overpowering the delicate ingredients.

Challenger Tsukemen 4.5/5

The highlight of the evening was, without a doubt, the Challenger Tsukemen. Our group has dined at various home private dining establishments, but this was the first time we encountered tsukemen on the menu. This dish featured Hokkaido pork collar chashu, ajitama (soft-boiled egg), and handmade noodles that had the perfect bite. The broth was a masterful blend of kombu, katsuobushi, niboshi, and gyofun (dried fish powder), giving it an intense umami depth. The tare (dipping sauce) was uniquely infused with roasted Aji bones, creating a rich and memorable flavour profile. It was clear that each component was thoughtfully prepared, making this dish a standout.

Donabe of the Week 4.5/5

The Donabe of the Week was Wagyu Donabe with Mushroom. Cooked in a traditional claypot, the dish made a grand entrance, and the fragrant aroma of the rice mixed with the umami richness of mushrooms and wagyu beef filled the room. The dish was hearty, satisfying, and packed with flavour — definitely a highlight for those who enjoy rice dishes with a rich, earthy taste.

Dark and Sunny

The meal concluded with a dessert called Dark and Sunny, a medley of textures and flavours. The dessert featured a scoop of chocolate ice cream alongside cake, peanut candy, and pomelo, all served together with a zesty citrus sabayon. While I appreciated the creativity, I personally felt that there were too many components at play. However, the peanut candy stood out, providing a nostalgic crunch that paired well with the smoother elements of the dish.

Overall, Drunken Cat Private Dining offers a refreshing change from Singapore's typical home private dining offerings. The thoughtful blending of Japanese and Asian flavours created a unique and memorable dining experience. The Challenger Tsukemen was the star of the meal, while the Wagyu Donabe and the opening Nama Sotong further solidified the restaurant's innovative approach to private dining. For those looking to explore new culinary landscapes in the home private dining scene, Drunken Cat is definitely worth a visit.


Drunken Cat Private Dining
23 Akyab Road
Singapore 309978
Tel: +65 9008 4647
Instagram

Setsuri Ishinomake @ Guoco Midtown - Celebrating the Art of Japanese Grilling

Setsuri Ishinomaki, the latest concept under the Ishinomaki Group, has made a remarkable entry at Guoco Midtown. This restaurant honours the best of Japan's grilling techniques, featuring four distinct methods: Genshiyaki, Warayaki, Robatayaki, and Rogama. Focusing on showcasing nature's finest ingredients, Setsuri Ishinomaki delivers an exceptional dining experience that blends tradition and innovation.

Iburigakko Shiitake & Cream Cheese with Crackers 4/5

We began our dinner with a couple of light snacks, perfect for pairing with pre-dinner drinks. The Iburigakko Shiitake & Cream Cheese with Crackers ($10) was particularly addictive. This delightful dish features a pate of smoked pickles, mushrooms, and cream cheese, shaped like a scoop of ice cream and served with crispy crackers.

Tsubugai, Tako Kimchi 3.5/5

The Tsubugai, Tako Kimchi ($12) combines sea whelk, octopus, and kimchi. The vibrant flavours and delightful crunch of the sea whelk and octopus make for an appetising start to the meal.

Mentai Dashi Maki Tamago 4.2/5

The freshly made Mentai Dashi Maki Tamago ($14) was well executed. Topped with spicy cod roe, the fluffy Japanese omelette offered a complex and satisfying taste profile.

Apios 3.5/5

Apios, a unique blend of yam and potato with a sweet chestnut-like flavour, was a novel experience for me. While it was enjoyable, I wished for a dipping sauce to further appreciate the ingredient.

Ebi Tempura 4.2/5

The Ebi Tempura ($22) features sweet, plump, and crispy deep-fried prawns, ideal for accompanying drinks.

The first grilling technique we experienced is Warayaki, which means 'burning straw'. This primitive method involves burning the remaining dry stalks from the autumn rice harvest and grilling them.

Hon Maguro Toro Wara Tataki 4.2/5

Salmon Wara Takaki 4.2/5

Our first encounter with the Warayaki grilling technique, which involves burning straw, included the Hon Maguro Toro Tataki ($48) and Salmon Wara Takaki ($25). Both dishes showcased the fresh and clean flavours of the fish, enhanced by a unique, underlying smokiness.

Nasu Dengaku 4/5

From the Robatayaki and Rogama section, we sampled the Nasu Dengaku ($16). This dish features Japanese eggplant coated with Kyoto red miso, providing a beautiful sweetness atop the grilled smoky charring.

Tsukune - Grilled Minced Chicken Meatballs 4.5/5

Yakitori - Grilled Chicken Thigh and Leek 4.5/5

The Tsukune ($10) and Yakitori ($10) skewers, grilled over bincho, were aromatic and perfectly charred while retaining their tenderness and juiciness. The grilled minced chicken meatballs were particularly outstanding, with added textural contrast from soft bone.

The restaurant's highlight is the Genshiyaki, an ancient art of Japanese grill. The ingredients are first skewered into bamboo sticks, and the ends of sticks are pushed into a floor of mokuhai (wood ash) specially imported from Kagoshima. The ingredients on the sticks is placed such that they lean against the stack of burning bincho, slowly basking in the gentle heat.

Ebi Genshiyaki 4.5/5

Salmon Honey Miso Genshiyaki 4.2/5

We tried the Grilled Prawns with Seafood Sauce ($12) and Grilled Salmon with Honey Miso ($24). The gentle heat allowed the ingredients' natural flavours to shine, complemented by a sweet sauce for a vibrant finish.

Gindara Saikyo Genshiyaki 4.5/5

Makarei Genshiyaki (Seasonal) 4/5

The Grilled Marinated Cod in Sweet Miso Sauce ($38) and seasonal Makarei Genshiyaki were served unadorned, allowing the fullest appreciation of the high-quality ingredients.

Kinoko Foilyaki 4/5

From the Rogama menu, the seasonal Kinoko Foilyaki, an assortment of mushrooms cooked in its own heat, offered a sweet and savoury finish.

Kani & Kinoko Donabe 3.8/5

The Kani & Kinoko Donabe ($55) features crab meat and mushrooms cooked in a claypot for those seeking a hearty dish. While the premium ingredients were appreciated, the dish could benefit from additional seasoning to enhance its flavours.

Futomaki 4.5/5

The Futomaki ($28), a traditional thick sushi roll with colourful ingredients, was a visual and gastronomic delight. The vibrant colours and diverse ingredients provided fireworks of flavours and multi-textural enjoyment, with four distinct options: Ebi, Hokkaido Crab Meat, Unagi, and Spicy Garlic Beef.

Warabi Mochi 4/5

For dessert, we enjoyed the Warabi Mochi ($8). With its gelatinous and bouncy texture, this version was elevated when paired with Okinawa brown sugar for extra fragrance and sweetness.

Sweet Potato & Chestnuts Creme Brulee 4.2/5

The Sweet Potato & Chestnuts Creme Brulee ($14) was a unique and memorable dessert. The combination of sweet potato and chestnuts with caramelised sugar provided a lovely ending to our dinner.

Setsuri Ishinomaki at Guoco Midtown offers a unique dining experience, celebrating the best of Japanese grilling techniques. With a menu honouring tradition while embracing innovation, this restaurant is a must-visit for anyone looking to savour the finest in Japanese grills.

Note: This is an invited tasting.


Setsuri Ishinomaki
120 Beach Road
#01-03
Guoco Midtown House
Singapore 189759
Tel: +65 6530 3657
Facebook
Instagram
Website
Nearest MRT: Bugis (DT, EW Line), Esplanade (CC Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm

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]

Abura Kappo by Hashida @ Amoy Street - A Restaurant Within the Restaurant Concept

Abura Kappo, nestled within Hashida Singapore, unveils a new and more casual dining experience with its restaurant-in-restaurant concept, centred around the essence of oil. The term "Abura," translating to oil, aptly captures the spirit of this casual and playful menu housed within Hashida. Our journey through Abura Kappo's Vol. 1 menu, priced at $200++ per diner, unfolded as a revelation of 13 bites, each a masterpiece of textures and flavours.

Monaka 4.5/5

Commencing the evening is the Monaka, where crisp wafers cradle a luxurious blend of creamy egg custard, a duet of blue cheese and comte cheese, mushroom sauce, and pearls of roasted beetroot and Japanese radish steeped in kombucha. This dish is a delightful symphony of textures and flavours.

Carpaccio 4.2/5

The Carpaccio course follows, featuring slices of raw Japanese buri (yellowtail) and raw Japanese squid accompanied by green apples and pickled red onions in a zesty pickled dashi sauce. The dish culminates with a touch of gin salt for a refreshing palate experience.

Camembert 4/5

The Camembert, a piece of deep-fried cheese, takes centre stage. Camembert cheese is encased in a kinome leaf, coated in batter, and deep-fried to perfection, revealing a crispy exterior and a molten interior.

Tuna Consomme 4/5

What initially appears as wine turns out to be Tuna Consommé, a delectable broth crafted from Japanese bluefin tuna simmered for four hours with a mirepoix of carrots, onions, celery, leek, and mushrooms. Served cold, the consommé, enriched with drops of spring onion oil, provides a refreshing interlude.

Managatsuo 4.2/5

The Managatsuo, a Japanese silver pomfret, is delicately coated in a thin tempura batter and deep-fried to a light and crispy texture. Served with tempura sauce and housemade onion sauce, it's a delightful seafood indulgence.

Ebi Toast 4.2/5

Ebi Toast's interpretation of the Hong Kong prawn toast consists of angel shrimp paste topped with a spongy and intensely savoury housemade tamagoyaki. A topping of panko gives it an extra crispy bite.

Tebagyoza 4.2/5

Tebagyoza takes a twist with a crisp, deboned chicken wing generously stuffed with glutinous rice and egg, echoing the parent-child combination found in oyakodon. Paired with oyako sauce, it offers an elevated and flavorful finish.

Wagyu Beef Tempura 4.2/5

Wagyu Beef Tempura, adorned with a drizzle of tart balsamic and pomegranate sauce, features Hokkaido Tokachi Wagyu wrapped in green shiso leaf, coated in batter, and deep-fried. Sprinkled with sakura salt and red shiso salt, it's a sensory delight.

Duck Salad 4/5

Duck Salad provides a refreshing interlude with tender duck breast paired with pickled turnip and persimmon vibrancy.

Soft Soba Taco 4.5/5

Soft Soba Taco introduces a housemade soft buckwheat tortilla, mirroring Japanese soba noodles. It's filled with a play on Japanese sukiyaki ingredients — beef, tofu, shungiku, and raw egg yolk — and is a creative twist on a familiar concept.

Oden Tempura - Radish 4.5/5

Oden Tempura - Tomato 4.2/5

Oden undergoes a unique transformation as it is served in tempura form. Sweet Radish and Tomato, stewed in dashi, are deep-fried to golden perfection, offering an intriguing take on enjoying oden.

Donabe - Spicy Tuna, Prawn Tempura, Kimbap

The Donabe is a lavish affair accompanied by an array of toppings. The Donabe Rice takes centre stage, featuring grilled seasonal fish, including seabream and golden eye snapper, harmoniously paired with Nanatsuboshi rice. Cooked with dashi, Hokkaido scallops, and butter shoyu, the rice is a symphony of flavours. A selection of sides awaits to complement the Donabe Rice: a medley of pickles, a savoury soup, zesty spicy tuna, crispy prawn tempura, and flavorful kimbap. The ingenious touch lies in the interactive element: diners can partake in a do-it-yourself maki adventure, crafting their own delectable rolls using seasoned Korean seaweed. This engaging addition adds a playful twist to the dining experience.

Dessert 4.2/5

Dessert unfolds as a two-part curiosity: shavings of shiitake mushroom-infused chocolate paired with housemade vanilla ice cream and a slice of dried persimmon alongside rich, earthy, housemade matcha ice cream.

Abura Kappo offers a casual dining experience that transcends the ordinary, presenting an array of inventive dishes that captivate the senses.

Note: This is an invited tasting.


Abura Kappo
77 Amoy Street
Singapore 069896
Tel: +65 8129 5336
Facebook
Instagram
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue: 12pm - 3pm
Wed-Sun: 7pm -1030pm
(Closed on Mon)

Direction:
Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]