ENChanko Hotpot & Kamameshi @ Vivocity - Singapore's First Chanko Hotpot Specialty Restaurant

ENChanko Hotpot & Kamameshi is a chanko hotpot speciality restaurant that recently opened in VivoCity. Chankonabe is a traditional dish in Japan, a hotpot stew that is well-loved for its hearty flavours and wholesomeness. ENChanko Hotpot & Kamameshi offers three varieties of Chankonabes alongside a selection of Kamameshi, a traditional Japanese rice dish cooked in a cast iron pot.

Signature Tori Chankonabe 2.8/5

3 choices of Chankonabe are available - Signature Tori Chankonabe (Chicken), Buta Motsu Chankonabe (Pork) and Kaisen Chankonabe (Seafood). All hotpots are available in 4 pax, 2 pax and individual portions. We tried its Signature Tori Chankonabe (Chicken, $58 for 4 pax, $30 for 2 pax), which is nutritious with Jitori chicken – a natural, antibiotic-free and free-range chicken.

Mochi Kinchaku

Housemade Chicken Tsukune

It also boasts a good mix of ingredients - chewy Mochi Kinchaku, Housemade Chicken Tsukune, Beijing cabbage, Japanese mizuna, shimeji mushroom, Japanese glass noodles, pressed tofu, carrot, Japanese leeks and beansprout special silver. The chicken tsukune was juicy and had a good bite. The soup, however, was disappointingly thin despite its milky appearance, offering little flavour other than a pronounced saltiness.

Himowaki Udon 5/5

To further elevate the hotpot experience, 30 add-ons are available, including the Himowaki Udon (a flat and wide sheet of udon noodles, $6.80), a speciality from the Kiryu area in Gunma Prefecture. Unlike regular udon, Himowaki Udon is characterised by its flat appearance and width of up to 10cm. Given its incredible texture and flavour, I can see why it has been gaining much attention from the media. A must-try!

Miyazaki Wagyu Truffle & Ikura 4/5

There are ten choices of Kamameshi sets to choose from. Each set is served with appetiser of the day, asari clear soup and mini chawanmushi. Ingredients of choice are prepared together, then simmered in a signature stock in an iron pot. We tried the Miyazaki Wagyu Truffle & Ikura ($39) featuring Miyazaki wagyu sirloin steak, served with ikura. An onsen egg is included, which is to be cooked with the rice with the residual heat. While some of the ingredients listed on the menu were missing from our rice, it was overall a satisfying dish, given that the wagyu steak delivered the expected texture and flavours. To savour the mildly burnt rice at the bottom, we poured the accompanying genmai dashi (made of genmaicha, kombu and bonito) into the rice, stirred it, and polished off it!

Kuro Edamame 4/5

Black & Red Chicken Karaage 2/52/5

Side dishes are offered as well, such as Black & Red Chicken Karaage (Smoked teriyaki & karamiso glaze , $8.50) and Kuro Edamame. The latter is a premium Tamba Sasayama black edamame with a distinct creamy texture and sweet taste, it was so much more enjoyable than the saltish chicken karaage, which were a tad overfried as well.

Beverages to complement your htopot experience include an unique Jim Beam Highball Sharing Bottle ($28, up to 3 glasses), special highball flavours, beer, shochu, sakes, plum and shochu cocktails. For non-alcoholic options, you can choose from a selection of Koridashis and Japanese cold brew teas.

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. Note: This is an invited tasting.


ENChanko Hotpot & Kamameshi
Vivocity
1 Harbourfront Walk
#01-52
Singapore 098585
Tel: +65 6255 9188
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to destination. Journey time about 5 minutes. [Map]

Sakaba Igokochi @ NEWest - Transformation from Omakase to Izakaya Concept

Igokochi, nestled in NEWest, has recently undergone a captivating transformation. From its origins as an omakase restaurant, it now embraces the spirited essence of a Tokyo izakaya. Inspired by Shinjuku's bustling back alleys and hidden gems, Igokochi beckons with its izakaya-focused menu and bar.

Peperron Edamame 3/5

Takara MIO Sparkling Rose Sake Limited Edition 300ml

Before delving into the dining experience, we indulged in the Takara MIO Sparkling Rose Sake Limited Edition (300ml), served chilled. Accompanying this refreshing libation was the Peperron Edamame ($7). While the edamame pods were flavoured, the seasoning remained on the surface, sparing the prized beans inside.

Salmon Yukke-Style Carpaccio 4/5

The Salmon Yukke-Style Carpaccio ($13) graced our table next. Thick, luscious salmon slices bathed in a sweet and tangy chef's special sauce. Adorned with ikura, the pearls of umami goodness, it elevated the salmon's rich, fatty flavours.

Beef Tataki with Dashi Ponzu 3.8/5

Beef Tataki with Dashi Ponzu ($16) followed suit, showcasing thinly sliced, seared beef drizzled with a zesty dashi ponzu sauce. Adding green onions and fried garlic provided an aromatic and harmonious finish.

Kombu-marinated Chicken Thigh Steak 3.5/5

The Kombu-Marinated Chicken Thigh Steak ($15) showcased dry-aged chicken marinated in kombu before grilling. The result was a tender, moist, and intensely flavoured chicken. While the distinct chicken flavour might not suit every palate, it was a bold and unique creation.

Pressed Sushi 2.5/5

Despite its creative intent, the Pressed Sushi left us with mixed feelings. We opted for the Scallop Pressed Sushi ($22) adorned with ikura and green onions. Regrettably, the ratio of rice to scallop was skewed, overwhelming the delicate sashimi topping.

Japanese Style Grilled Apple 4/5

We savoured the Japanese Style Grilled Apple ($8), accompanied by red bean, mochi, and vanilla ice cream for dessert. This simple yet delightful dessert offered a sweet conclusion to our meal.

At Igokochi, the transformation from omakase to izakaya has brought forth a medley of flavours inspired by Tokyo's vibrant back alleys. While some dishes soared, others left room for further refinement, promising intriguing culinary journeys to come.

Note: This is an invited tasting.


Sakaba Igokochi
NEWest
1 West Coast Drive
#01-98/99
Singapore 128020
Tel: +65 6963 9430
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Nearest MRT: Clementi (EW Line)

Opening Hours:
Mon-Sat: 1130am - 11pm
(Closed on Sun)

Direction:
1) Alight at Clementi MRT station. Take Exit A. Walk to bus stop at Clementi MRT station (Stop ID 17171). Take bus 154 or 201. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]

IKO @ Neil Road - Transform Into Restaurant And Bar Dripping With Style And Seasonality

Hit by Phase 2 Heightened Alert and the various COVID restrictions in its initial opening, IKO at Neil Road has recently reopened with a brand new kitchen team and menu. The restaurant has even gotten Dylan Ong, chef-owner of Franco-Asian restaurant The Masses, as consultant chef in its transformation.

Fresh Oyster 4/5

We started with the Fresh Oyster from Japan. You can give the oyster a shot of sake (+$5) to perk up the enjoyment. It is my first time having oyster and sake pairing. It is a refreshing way of enjoying the oyster with the sake, giving it a subtle sweetness.

Charred Edamame 3.5/5

Great to go with a few cups of sake is the Charred Edamame ($12) paired with oyster leaf, wasabi powder and wasabi rice,

Tempura Jalapeno 4.2/5

A delightful snack I enjoyed a lot is the Tempura Jalapeno ($9) coated in a light and crispy tempura batter. Be careful when you bite into the crunchy jalapeno, as it is stuffed with hot, oozing cheese.

Salmon 3.5/5

We tried the Salmon ($19) and Scallop ($18) under the sashimi section. The presentation of the salmon sashimi is pretty with the orange and green colour combination from the kiwi ravigote, dill oil and chive. However, I felt it lacked a bit of zest to elevate the freshness.

Scallop 3.8/5

I preferred the scallop sashimi more as it carries more punches in flavour. We have mixed opinions on the gin compressed watermelon though. I felt the gin infusion of the watermelon gives the scallop a bitter finishing. But, on the other hand, if it is without the alcohol, the watermelon's sweetness may give it a more refreshing touch instead.

Tempura Soft Shell Crab 4/5

The Tempura Soft Shell Crab ($14) is usually enjoyed with mayonnaise. Still, IKO has given it an elevated twist, pairing it with avocado puree and soy cured egg yolk.

A5 Wagyu Sukiyaki 4.5/5

The A5 Wagyu Sukiyaki ($26) is a beautiful dish on the menu. There is shiitake mushroom, leek, scallion, egg yolk, and perilla in the bowl. However, the highlight has to be the fatty and tender A5 Wagyu beef.

IKO Roll 4.2/5

The IKO Roll ($24) is a delicious work of art whereby foie gras, maitake, and fig are rolled a la sushi to showcase the balance of flavours. It is finished with a shower of truffle shaving to top the enjoyment.

Pasta 4.5/5

A pasta dish on the menu is the Bucatini with charred firefly squid, ikura, tobiko and bottarga. It is a bowl of slurping goodness that is worthy of your calories.

Not Your Ordinary Rice Bowl 4.5/5

A signature at IKO is the Not Your Ordinary Rice Bowl. There are five different bowls - Classic, Simple, Fun, Sexy and Luxury. I had the tasting portion of the Luxury Bowl ($42). It comes brimming with luxe and premium seafood such as otoro, maguro, salmon, ikura, tobiko, snow crab and uni on top of the seaweed rice

Lamb Loin 4.5/5

We had the Lamb Loin ($29) from the grill, which is incredibly tender and juicy, stewed in a delicious broth made from 10 different kinds of mushrooms.

Matchamisu 4.5/5

Wrapping up our dinner at IKO is the Matchamisu ($13). It may look sort of messy, but this is one yummy dessert to save some space for.

Note: This is an invited tasting.


IKO
65 Neil Road 
Singapore 088897
Tel: +65 88665218
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Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Mon-Sat: 12 - 3pm, 530pm - 1030pm

Direction:
1. Alight at Outram Park MRT station. Take Exit 4. Walk to Duxton Plain Park. Walk along the park to Neil Road. Cross the tunnel and take the staircase to Neil Road. Walk to junction of Neil Road and Craig Road. Cross the road and walk down Neil Road. Walk to destination. Journey time about 8 minutes. [Map]

Oishii Ristorante @ Frasers Tower - New Japanese-Italian Restaurant Offering Omakase Dinner As Cheap As $53/pax

Opened in June this year at Frasers Tower is Oishii Ristorante offering Italian pizza and pasta with a touch of Japanese ingenuity, alongside donburi and an array of classic Japanese dishes. The Japanese-Italian restaurant also has a splendid selection of Japanese sake, whisky, fine wines, champagne and beer to complement the dishes.

Truffle & Kombu Edamame 3.5/5

We started with Truffle & Kombu Edamame ($10), an ideal snack to munch on before the rest of the food is served.

Oishii Salad $12

Our salad of the day is an Heirloom of Tomatoes. I enjoyed the tomatoes' sweetness a lot, brightened by the ponzu-like sauce.

Truffle Mushroom & Seaweed Rigatoni 3.8/5

Pasta lovers will adore the Truffle Mushroom & Seaweed Rigatoni ($20) that has been perfectly cooked to a delightful al dente texture. Accompanying the beautiful dish are sauteed mushrooms in a miso truffle cream sauce, topped with nori seaweed.

Unagi & Corn Pizza 4/5

From the paste, we move to another Italian staple - pizza. We picked the Unagi & Corn Pizza ($22). The eight-inch white sauce pizza is topped with unagi, corn, tobiko and nori. The fusion combination works for me, giving the traditional pizza topping a new take.

Yuzu Miso Salmon & Ikura Don 4/5

From Italy, we moved to the Japanese's Donburi. We had the Yuzu Miso Salmon & Ikura Don ($28) brimming with fresh Atlantic salmon, ikura, onsen egg, tobiko, olives, pickled mustard greens and cucumbers. I appreciate the yuzu miso marination for the salmon and ikura. It enlivens the enjoyment of the rice bowl.

Salmon Tartare 4.2/5

It seems like the chef likes to use yuzu in his cooking. Yuzu is also used in the Salmon Tartare ($20), brightening the seasoned fresh diced salmon and served with tamago, tobiko and Pistachio nuts.

Ribeye & Pesto 4/5

Another beautiful dish on the menu is the Ribeye & Pesto ($18, 120g). On top of the char on the exterior of the binchotan grilled ribeye, I can taste a hint of sweetness to the medium-rare beef. It seems like it has been marinated in some sweet marinade, giving it the sweetness, paired with house-made pesto.

Yuzu Choc Tart 4.2/5

Wrapping up our dinner is Yuzu Choc Tart ($16). Another item on the menu shows the chef loves to work with yuzu. Usually, I have chocolate with orange, but yuzu is the first for me. I enjoy the yuzu curd and chocolate ganache combination more. The flavours are more prominent.

For those looking for a unique experience at Oishii Ristorante, you can go for the Japanese-Italian fusion omakase at an attractive price of $80/pax during lunch and dinner at $53/pax for 7 courses and $76/pax for 9 courses. It is not a typo error! The dinner omakase is cheaper than the lunch omakase!

Note: This is an invited tasting.


Oishii Ristorante
Frasers Tower
182 Cecil Street
#01-05
Singapore 069547
Tel: +65 62327890
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 113am - 1030pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Walk to destination. Journey time about 4 minutes. [Map]

Atico Lounge @ ION Orchard - Soar To New Height & Take Flight Into Singapore's Newest Sky-High Lifestyle Landmark

The opening of Atico Lounge marks the completion of 1-ATICO. This luxe multi-concept destination sits on level 56 of ION Orchard. The third and final instalment, Atico Lounge, complements its sister concepts of contemporary "fire-in-the-sky" Argentinian restaurant FIRE and Japanese-Peruvian influenced sumiyaki bar and grill FLNT.

With the golden age of air travel and fine drinking as the backdrop, you will find here an extensively curated list of champagnes and wine labels from across the globe and a bar stocked with craft spirits and liqueurs. But what makes the lists far more intriguing is the collection of cocktails inspired by key getaway destinations around the world. Crafted from artisanal spirits and house-made ingredients, every iconic cocktail tells a story about its place of origin - Japan, United Kingdom, Italy and France, with a series of five cocktail options available from each destination.

Mirukuūron

From Japan, cocktails bind the essence of the Japanese spirit of tradition and ritual with innovative touches. For example, Mirukuūron combines shiso leaves with milk oolong gin and garnished with a representative stalk of hanahao flowers. It's an easy yet intriguing drink to start any conversation of the evening.

Boulevardier

For something much bolder and darker, it would be going back to the classics in the1920s Paris - the Boulevardier, a spirit-forward drink composed of bourbon, Campari and vermouth.

Apollonia

My favourite of the evening was the tiki-style Apollonia, belonging to the destination Italy. Concocted with Spiced Rum, Fernet Branca and fresh pineapple, it was tangy, herbaceous, warm and rich with nuances of sweet spices.

Aviation

We also had another classic Aviation cocktail derived from the United Kingdom. A gin-based cocktail imbued with Crème De Violette. Pretty and mild-looking in pink, but it's pretty potent!

Fleur Du Ciel

The rooftop lounge bar also launches this month with a "travelling" cocktail program inspired by key getaway destinations around the world and monthly guest shifts with local bartenders, such as its upcoming collaboration with The Bar at 15 Stamford on 20 May 2021. That also gives us one of the most delightful drinks of the evening - Fleur Du Ciel, which sets itself apart with a layer of elusive floral notes and flavour. It may look very much like a lady's drink, but it has a good level of strength, allowing one to sip and savour it slowly.

Deep-fried Crumbed Ebi

Edamame

Crispy Chicken Winglets

The gourmet bar bites are from FIRE's culinary team. The simple plate of Edamame with an umami seasoning was extremely moreish. Our Deep-Fried Crumbed Ebi was well done with a succulent ebi wrapped within a crispy crust, and the Crispy Chicken Winglets didn't disappoint with their golden-browned crispy skin and juicy meat.

Hand-cut Shoestring Fries

Another crowd-pleasing bite is the 1-ATICO’s Hand-Cut Shoestring Fries that comes served with truffle mayo and a chilli lime leaf dipping sauce. You can choose from a few Japanese spices such as wasabi-lime, chilli-furikake, Japanese curry and truffle kombu.

Argentinian Beef Burger 4/5, Chicken Karaage Burger 3.5/5

For heartier items, the signature 1-ATICO burgers with a choice of Argentinian Beef, Chicken Karaage and a Smoked Salmon ($24 each) bagel burger. I like the Argentinian Beef Burger. Although some parts of the patty was on the dry side, the flavours lent from the caramelised onions and the fruity Piquillo sauce worked were on point. They worked well with the beef patty.

Smoked Salmon Bagel Burger 3/5

As for the Smoked Salmon Bagel Burger, as much as the flavours were there, it fared better as a simple breakfast sandwich.

Each month starting from April, ATICO Lounge will organise pop-ups where collaborators will present handcrafted cocktails intended to transport guests to far-flung destinations. All cocktails are at $20++ each. Bookings can be made online via www.1-atico.sg/atico-lounge.

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. Note: This is an invited tasting.


Atico Lounge
1-Atico ION Orchard
2 Orchard Turn
Level 56
Singapore 238801
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk to destination. Journey time about 3 minutes. [Map]