Si Chuan Dou Hua @ PARKROYAL on Kitchener Road - An Impressive Cantonese Fare Complemented By Sichuan Favourites

Si Chuan Dou Hua at PARKROYAL on Kitchener Road has undergone a makeover with a refreshed look. Helmed by Executive Cantonese Master Chef Leung Wing Chung with over 40 years of Chinese cuisine experience, he has also put together an impressive selection of new Cantonese-style creations alongside comforting Sichuan favourites for the refreshed menu.

Exotic Garden with Black Truffle in Osmanthus Sauce 4.2/5

I was a little surprise when the Exotic Garden with Black Truffle in Osmanthus Sauce ($98/$148) was served. Though it is a Lunar New Year Lo-Hei dish, it is sough-after all year round. Hence the chef decides to put it permanently into the menu. The salad dish comes in an abundance of fresh vegetables accompanied by a medley of truffle oil, black truffle sauce and osmanthus sauce. The addition of brown and white rice puffs and homemade crispy soybean crumbs provides the additional texture on top of the freshness.

Steamed Eel with Pumpkin 4.5/5

A beautiful dish on the menu is the Steamed Eel with Pumpkin ($22). This is my first time having eel steamed like Cantonese steamed fish finished with superior soy sauce. Chef even ups the ante by perching it on top of a steamed pumpkin, crowned with a mix of homemade crispy soybean crumbs, conpoy, sakura ebi and ebiko.

Stir-Fried Sliced Pork with Leek in Spicy Sauce 4/5

Besides the Cantonese fare, Si Chuan Dou Hua is known for their Sichuan cuisine. We had the traditional twice-cooked Stir-Fried Sliced Pork with Leek in Spicy Sauce ($22/$33/$44). The pork belly is simmered, sliced and stir-fried with hot bean and broad bean pastes, garlic and leek. It is hard to resist asking for a bowl of steamed rice to go with the dish.

Signature Beancurd Medley 4.5/5

An impressive dish that I adored is the Signature Beancurd Medley ($26/$39/$52), consisting of a homemade beancurd and deep-fried purple rice tofu, topped with homemade minced meat sauce. The presentation looks like a tower (deep-fried tofu) above a group of white cloud (beancurd).

Duet of Traditional Crispy Chicken 4/5

A rarity in Chinese restaurants is the Duet of Traditional Crispy Chicken Stuffed with Glutinous Rice, Goose Liver and Waxed Meat ($88). The classic Cantonese dish requires an elusive combination of skill, patience and passion for achieving ideal crispiness. Done in two ways, the roulade is stuffed with glutinous rice, brown rice, pearl white rice, peanut, sweet corn, chicken, chicken liver and goose liver wrapped in a wafer-thin layer of skin and meat. Complementing the rendition are neat parcels of the same five core ingredients and waxed meat done like claypot rice, rice and meat mixture is compressed with chicken skin and roasted.

Crispy Brown Rice with Two-Head Abalone in Superior Stock 4.5/5

The Crispy Brown Rice with Two-Head Abalone in Superior Stock ($78) is a fitting finale to a sumptuous dinner. A piping hot superior stock is poured into the claypot of brown, pearl and white rice puffs by the staff at tableside. Following that, scallops, prawns, sakura ebi, conpoy, preserved vegetables, cooked white rice, coriander and spring onion are added. Slices of braised 2-head abalone are served with the pao fan for a gratifying finishing with a luxe factor.

Osmanthus Jelly with Almond 4.2/5, Homemade Purple Rice Bean Curd with Red Bean 4/5

Wrapping up our dinner is the Osmanthus Jelly with Almond ($6.80 for 3pc), an exquisite version of the popular almond beancurd encased within an osmanthus konnyaku jelly. We also had the Homemade Purple Rice Bean Curd with Red Bean ($6.80). It is a pretty-in-purple version of their silky smooth beancurd.

I have visited Si Chuan Dou Hua at Beach Road numerous time for its Sichuan cuisine, and all the while I thought Si Chuan Dou Hua at Kitchener Road served the same menu. Actually, there is a difference with the Kitchener Road, focusing on Cantonese cuisine, and I have to say I am really impressed with the dishes here. 

Note: This is an invited tasting.


Si Chuan Dou Hua
PARKROYAL on Kitchener Road
181 Kitchener Road
Level 3
Singapore 208533
Tel: +65 64283170
Facebook
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 930pm

Direction: 
1) Alight at Farrer Park MRT station. Take Exit A. Turn right and walk down Kitchener Road. Walk to destination. Journey time about 5 minutes. [Map]

Putien @ Great World - The Return of the International Putien Eel Festival

For the second year running, Putien brings back its International Eel Festival to all its 14 Putien restaurants in Singapore, including the newest outlet at Great World. The festival runs from 1 August till 31 October 2020, the harvesting season which yields the juiciest eels sourced from Shunde, Guangdong – the “Hometown of Eels in China”. Featured this year are three classic eel dishes, with 2 new additions this year.

Baked Eel Dressed in Garlic & Puning Bean Sauce 3.8/5

One of the new creations is Baked Eel Dressed in Garlic & Puning Bean Sauce ($39.90). The eel was lightly coated with fermented bean paste sauce, and the taste of its savoury and sweetened fats and plump meat was similar to that of eels prepared with Japanese tare sauce. The skin of the eel crisped up a little in the heat, which made every bite of the plump eel even more delectable. The shallots and garlic cloves, after inheriting all the goodness from the sauce and fats from the eel, became little gems of flavours not to be wasted as mere garnishes.

Eel Cooked in Natural Spring Water 4.5/5

One of the classics which I feel is a must-try is The Eel Cooked in Natural Spring Water ($39.90). The eel is first seasoned simply with ginger, goji berries and salt, and then prepared right upon serving. After placing the sliced eel, goji berries and ginger into a special ceramic pot, in goes natural spring water, then left to simmer for 10 minutes. I was really surprised by the soup. There weren't much ingredients or condiments that went into the spring water, but the eel itself had provided much depth of flavour and body to the resulting soup.

Starter Platter 3.5/5

Putien serves up interesting cold starters too. An excellent option to go for is the Starters Platter ($18.90), which allows you to try all four well-known small dishes - Cold Pork Trotters Jelly, Braised Homemade Beancurd, Seaweed and Mini Shrimps with sauce and Braised Pig Intestine. My favourite is the Seaweed and Mini Shrimps with sauce, not just for its taste, but for its nutrition as well! I learnt that this is made using the first batch of fully grown seaweed harvested every year within 30 days after cultivation, which has the best texture and nutrition of the seaweed.

Sweet & Sour Pork with Lychees 4/5

One of the most known dishes from Putien is this Sweet & Sour Pork with Lychees (from $14.90). I have had it a few times before and this time round I thought it tasted even better with juicier meats.

Braised Luffa with Convoy 4/5

I enjoyed this Braised Luffa with Convoy ($13.90) a lot. It was very lightly seasoned, which allowed its delicate flavours and sweetness to come through. It's a very homely dish that one can go back to again and again.

Lor Mee 4/5

PUTIEN Fujian Lor Mee (from $10.90) is one of the staples among the regulars. Braised in pork broth, the Putien noodles had a nice bite to it, and I appreciate how the accompanying ingredients such as the pork belly, prawn and clam add to the texture of the dish.

Lotus Seed with White Fungus Soup 3.5/5

Ending our meal is a bowl of Lotus Seed with White Fungus Soup ($5.90). It was light and refreshing, but I feel the white fungus can be slightly more substantial.

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.


Putien
Great World
1 Kim Seng Promenade
#02-149/151
Singapore 237994
Tel: +65 62355079
Facebook 
Website 
Nearest MRT: Great World (TE Line)

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

Direction:
1) Alight at Great World MRT station. Take Exit 2. Walk to destination. Journey time about 5 minutes. [Map]

Tamashii Robataya @ North Canal Road - New Revamped Menu With Omakase Starting from $88

I am back once again at one of my favourite Japanese restaurants, Tamashii Robataya at North Canal Road to check out its revamped menu. Besides its omakase menus, it has introduced 3 more Semi-Omakase dinner menu ranging from $88 to $168. On top of that, it has also created some new a la carte dishes to delight the diners' palates.

Hairy Crab with Hokkaido Aka Sea Urchin 4.8/5

Our dinner started with the Hairy Crab with Hokkaido Aka Sea Urchin ($45). The fresh and sweet hairy crab is tossed with aka sea uni and topped with murasaki uni. It is a heavenly combination boosting with unami from the creamy sea urchins.

Sage Beef with Sea Urchin 4.2/5

Another new item on the menu is the Sage Beef with Sea Urchin ($45). The tender sage beef is wrapped with uni and topped with both uni and caviar. This is like a uni bomb that explodes in the mouth with the rich uni's sweetness. I know I shouldn't complain about the generous amount of uni but I thought lesser maybe better here for the appreciation of the age beef.

Grilled Alfonsino with Crispy Scales 4/5

The Grilled Alfonsino with Crispy Scales is a head to tail dish, not wasting any parts of the fish. The heads and fish bones are used to make the fish broth that is poured at table side. This complements the moist and succulent grilled alfonsino while the crispy scales give it an enjoyable contrast in texture.

A5 Grade Miyazaki Beef Sandwich 4.2/5

Unlike the Japanese version whereby the teriyaki sauce is already spread onto the beef sandwich, the A5 Grade Miyazaki Beef Sandwich ($98) is served with apple and chilli sauce on the side, this is to avoid the sandwich from getting soggy from the sauce. I prefer the chilli sauce over the apple sauce for that little spicy kick in the end.

Anago Foie Gras Donburi 4/5

Last but not least, we have the Anago Foie Gras Donburi ($48). Foie Gras are mixed together with Japanese rice so diners can get the rich buttery with each mouthful. The rice bowl comes with fat and succulent tempura sea eel. I felt that grilling the sea eel would be more appropriate to showcase the dish.


Note: This is an invited tasting.


Tamashii Robataya
12 North Canal Road
#02-01
Singapore 048825
Tel: +65 62220316
Facebook
Website
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit A. Walk towards the junction of North Canal Road and South Bridge Road. Cross the junction and continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn left into it. Look for the entrance to the building and take lift to level 2. Journey time about 8 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk towards North Canal Road. Continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn right into it. Look for the entrance to the building and take lift to level 2. Journey time about 12 minutes. [Map]

Unagiya Ichinoji by Miyagawa Honten @ Robertson Quay - Renowned 125-year-old Unagi Speciality Restaurant Opens In Singapore

Miyagawa Honten, one of Tokyo’s most well-known unagi restaurants with 125 years of experience under its belt, has opened its first overseas outpost in Singapore - Unagiya Ichinoji. Located at Robertson Quay, this is the first time we have an original unagi speciality restaurant that is hailed from Japan. Here in Singapore, we have the privilege of being able to enjoy 2 other styles of unagi other than the traditional Miyagawa-style Hitsumabushi, which are the Yanagawa-style Seiro Mushi and Osaka-style Mamushi Donburi.

Osaka-style Mamushi Donburi 3.5/5

As most are already familiar with the Hitsumabushi, I shall introduce the style that i find most interesting - Osaka-style Mamushi Donburi with Chawanmushi ($23.80). There are a few additional elements to this style, making it more engaging than the rest. Just imagine mixing the creamy onsen egg and umami packed mentaiko into the pearly Japanese rice, which is already flavourful with the special in-house tare. There's also a small portion of grated Japanese yam served at the side. Its mushy texture may not be enticing to some but I like it.  It brought back good memories of traditional dishes that I had had in Japan and rarely available.

Seiro Mushi 3.5/5

If you find the previous too rich for your liking, Seiro Mushi with Chawanmushi ($24.80), a version from Yanagawa, Fukuoka has the least distraction, which allows you to enjoy your eel as it is.

At Unagiya Ichinoji, the eels are prepared using the same original method as Miyagawa outlets, which is first steamed then grilled. Whereas for Yanagawa, it is done the other way round. The slab of unagi is first charcoal grilled, then steamed in a bamboo steamer together with kinshi egg and Hokkaido rice. The sweet sauce is mixed in for five minutes before serving, so as to allow one to enjoy the original flavours of the eels. There is certainly a sense of nostalgia emoted by the bamboo steamer, instilling a different experience from that of Mamushi Donburi.

Hitsumabushi (S) 3.8/5

I'm sure Hitsumabushi way is not new to many, some of you might have come across first hand in Man Man or Uya. Basically, it's a Nagoya’s style of enjoying freshwater eel by consuming the steamed-then-grilled eel in three different ways. First, divide the bowl into four portions. Enjoy the first portion on its own to savour the eel’s depth of flavour. Then, for the second portion, add nori (seaweed), wasabi and green onion to the Hokkaido rice and eel. For the third portion, add the clear dashi to the above mentioned mix. The final portion is to be enjoyed in your favourite way. Available in various portions, from $19.80 small portion to $77.80 extra large portion.

All the eels are marinated with Sansho and Kuro Shichimi (seven black spices) specially imported from Kyoto. At the table, ground sansho and kuro shichimi are available as condiments and I do highly recommend sprinkling some of them onto your unagi. The peppery aroma and lively flavours come in layers with a tinge of heat. I find that very appetising when mix with the clear dashi.

The special in-house tare (sweet basting sauce) glazed on your unagi is made with a recipe that spans 4 generations. Operating 20 outlets in Japan alone and having its outlet in Meguro-ku, Tokyo awarded Bib Gourmand in MICHELIN Guide Tokyo 2018, Unagiya Ichinoji is yet another significant milestone for Miyagawa.

Photograph and written 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.


Unagiya Ichinoji 
Riverside View
30 Robertson Quay
#01-05
Singapore 238251
Tel: +65 67321970
Facebook
Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

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

Direction:
1) Alight At Fort Canning MRT station. Take Exit A. Turn left and walk to junction of River Valley Road and Clemenceau Ave. Cross the road and turn left onto Clemenceau Ave. Walk down Clemenceau Ave. Turn right onto Unity Street.  Turn left onto Merbau Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to the end UE Square Shopping Mall. Walk to Merbau Road. Walk to destination. Journey time about 9 minutes. [Map]

Maguro Donya @ Suntec City Mall – Launches Best Value Maguro Set In Town

Maguro Donya - a concept by renowned Japanese tuna and fish wholesaler Misaki Megumi Suisan with superior maguro sourcing capabilities. Maguro Donya's cost savings are passed on to gourmands at unrivalled prices. Serving up premium items at premium prices without compromising on quality, Maguro Donya maintains high food standards with a technique called super frozen to keep the fish at peak freshness. As soon as the fishes are caught on ship, they are kept frozen at 60 degrees celsius. The fish is then imported firectly from Misaki Port to Singapore via ANA air freight, and will only be defrosted upon reaching the restaurant in Suntec City, all of which guarantees absolute freshness.

For only $19.90++, diners get to enjoy a value-for-money 5 course set consisting of donburi, udon, tempura, salad and soup, and a choice of 8 different donburis from a medley of ingredients such as fresh maguro, salmon, anago, unagi, ikura and many more.

Hokkai Don 4.2/5

The Hokkai Don is a premium donburi bowl with fresh uni, sea urchin, scallops, salmon sashimi, bright-red salmon roe and aori ika. Featuring a luxurious combination of fresh seafood all heaped into a bowl, all the ingredients fare well especially the smooth and creamy sea urchin meat that just melts in the mouth.

Salmon Ikura Don 4/5

The Salmon Ikura Don is a premium rice bowl with fresh salmon sashimi and gleaming red salmon roe. While the salmon Sashimi slices are good on its own, the sprinkle of juicy salmon roe gives a subtle fish flavour with a hint of popping saltiness.

Unagi Don 4.2/5

The Unagi Don consists of grilled river eel seasoned with sweet and savoury kabayaki sauce atop fresh sushi rice. The grilled river eel boasts a tender texture that just melts in the mouth with every bite, while the addition of kabayaki sauce contributed a nice balance of flavour to the eel, without being too light or heavy, such that diners get to fully appreciate the freshness of the grilled eel meat.

Anago Don 4.2/5

The Anago Don consists of grilled sea eel drizzled with sweet and savoury sauce atop fresh sushi rice. Similar to the Unagi Don but using grilled sea eel instead of river eel, the meat is soft and tender as well, with the sweet and savoury sauce adding a subtle touch of flavour to it without masking the freshness of the grilled eel.

Kaisen Don 4.2/5

The Kaisen Don is a delightful combination of fresh salmon, akami maguro, kanpachi, ebi and ika on fresh sushi rice. Featuring another luxurious variety of fresh seafood in a bowl, the generous cuts and portion of the ingredients made it worthwhile.

Bara Chirashi Don 4/5

The Bara Chirashi Don is a well-loved classic of fresh mixed dice salmon sashimi on fragrant sushi rice. The bowl has a more delicate taste, without going too heavy on the marinate. Ingredients wise, it has a good proportion of dice salmon sashimi and maguro.

Tekka Don 4/5

For the tuna lovers, the Tekka Don is sure to satisfy with Maguro Donya’s signature fresh lean akami sashimi. The succulent slices are tasty on their own, further complemented with fluffy Japanese rice.

Hikkaki Don 4.2/5

The Hikkaki Don consists of maguro belly meat served atop fresh sushi rice, and garnished with scallions. The generous amount of scraped maguro belly is soft and flavourful, with a melt-in-the-mouth consistency that I really enjoyed.

Conveniently located at Suntec City mall, Maguro Donya is the perfect place to satisfy your Japanese food cravings with its quality and affordable Japanese cuisine. If you’re feeling indulgent, choose to lux your donburi up with luscious uni and negitoro add-ons at only $5.

Words and photos by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.

Maguro Donya
Suntec City Mall
3 Temasek Boulevard
#03-314
Singapore 038983
Tel: +65 66845054
Facebook
Website
Nearest MRT: Esplanade (CC Line), Promenade (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 1030pm

Direction: 
1) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

Uya 四代目菊川 @ Wheelock Place - Another Unagi Specialty Restaurant In The Heart Of Orchard Road

Uya 四代目菊川 at Wheelock Place may be a newly established unagi cuisine restaurant in Singapore, it comes from a family with a long heritage. Co-founded by Yuhei Kikukawa, the fourth generation family head of Nakasho Shoten Ltd, a wholesaler of unagi for over 90 years, and also the owner of a chain of unagi and other Japanese cuisine restaurants in Nagoya. Scientifically known as Anguilla japonica, only Japanese Eels are used here. I learnt that the quality ones tend to be smaller, and are more highly prized in Japan for their relatively tender and fattier meat (with quality oil, more vitamins and minerals). Hence, you may fine the chosen eels are smaller in size than those commonly found in other restaurants.

These hand-chosen eels are then air-flown in twice a week to the restaurant where they are kept in clean, fresh and optimal conditions in a tabeta, a custom-built facility which continuously circulates clean and temperature-controlled water.

Hitsumabushi 3/5

If it's your first time trying out a unagi cusine, Hitsumabushi ($48 Large) would be the recommended option. Originally a Nagoya meibutsu (local specialty), the unagi will be grilled with their very own special tare made from a 4-generations old recipe and meant to be taken 3 ways. Eat it as it is, add the condiments provided such as wasabi, finely sliced negi (green onions) and shredded nori or make ochazuke with the dash broth provided.

The tare used coats the unagi with just the right amount sweetness and surprisingly, I like the 3rd way of eating, especially with the addition of their Mi Sansho. Ground sansho pepper, a native pepper to Japan with a sharp herbal flavor, brings a ripple of tastes to the ochazuke while it cuts through the fatty flavor of the eel. Perhaps my unagi has been sliced too thinly or the batch of unagi in season belongs to the leaner size, I didn't get that fatty and moist texture that I was looking for.

Grilled Eel with Salt 3.5/5

Grilled Eel with Salt ($33 Medium) allows you to appreciate the eel's natural beauty. I like the light crisp on the surface, while the meat stayed fluffy and moist.

Rare Wagyu Rice Bowl 4/5

The menu also offers other popular Japanese dishes such as Chirashi Don which is not surprising given that the other co-founder is Shin Foods PL, the company behind the highly popular the Koji Sushi Bars. What brought satisfaction to the table that evening was actually this Rare Wagyu Rice Bowl ($27). The luscious unctuous meat, smeared with tare sauce, was rich and full bodied, which make the pearly rice again one of the best creations in the world. The clear soup served along contains yuzu, which cleans the palate well at the end of the meal.

Grilled Eel Liver 3.8/5

I don't really take liver but I actually finished the entire Grilled Eel Liver myelf! The charred exteriors formed a skin around the liver, almost like tiny liver sausages. Coated with tare sauce, the charred smokey sweetness of the exteriors complements the gamey liver which makes it so delicious.

Eel Bones 3.5/5

What brings excitement to the table, other than the eel liver, would be this Eel Bones ($9), also known as Eel Hone Senbei. Hone means bone in Japanese, and Senbei are traditional crackers. The crunchiness that it delivers, is just as much as pork crackling but half the calories!

Compared to my very first unagi cuisine experience, this at Uya pales in comparison. I have not tried enough to compare either, hence it could be simply because the cuisine is too delicate for me to appreciate. That said, the ambience of this intimate space wins, for you get to enjoy your exquisite unagi bowl in a less hurried mood.

Words and photos 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.


Uya 四代目菊川
Wheelock Place
501 Orchard Road
#02-15/16
Singapore 238880
Tel: +65 67321096
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Sun-Thu: 12pm - 230pm, 6pm - 930pm
Fri-Sat: 12pm - 230pm, 6pm - 10pm

Direction: 
1) Alight at Orchard MRT station. Take exit E. Walk to destination. Journey time about 5 minutes. [Map]

Nami Restaurant and Bar @ Shangri La Hotel Singapore - The Art Of Japanese Dining With A View

With the recent refurbishment of the tower wing at Shangri La Hotel Singapore, the property has also undergone a change in its F&B establishments with the introduction of the all new Nami Restaurant and Bar on level 24 helmed by Chef Shigeo Akiba who has 30 years of culinary experience under his belt.

Assorted Three Types Seasonal Delicacies 3.8/5

We had the Omakase ($190) starting with the Appertiser - Assorted Three Types of Seasonal Delicacies. From left to right, we have crab with crab roe sauce, clam with ponzu sauce and lastly oyster with sesame oil. My favourite is the crab for its sweetness and the used of the of the bitter sweet crab roe sauce lifting the whole enjoyment.

Pike Conger and Sea Uchin in Dashi Soup 4/5

For the next course, I had the Pike Conger and Sea Uchin in Dashi Soup. The dashi broth was packed with richness.The ball shaped ingredient in the soup, is actually pike conger (a type of eel) rolled up with sea urchin into a ball. Another interesting ingredient is the water shield which has a slimy coat around a crunchy stem like interior.

Sashimi 4.5/5

Accordingly to the staff, the fresh supply of fish at Nami is air flown from Japan Tsukiji fish market 4 times a week. On my plate was a selection of premium Sashimi which consists of mackerel, otoro, ebi, sea bream, snapper and squid with Himalayan salt and freshly grated wasabi.

Miso Penshell Clam with Sea Urchin and Salmon Roe 3.5/5

Moving on to the grill, I was served the Miso Penshell Clam with Sea Urchin and Salmon Roe. I am not complaining about the amount of sea urchin I am getting but I think the execution, especially the sweet creamy sauce was too rich for me to fully appreciate the clam.

Neginma-nabe 4.2/5

Next I had the Neginma-nabe with the tuna head and leek simmered in a soy sauce base hot pot. The tuna head is chunky and meaty, soaking up the flavours of the broth. Best to have it together with a bowl of rice.

Japanese Sage Wagyu A4 Sirloin with Truffle on Rice 4.8/5

Last but not least is the Japanese Sage Wagyu A4 Sirloin with Truffle on Rice. It also comes with pickles and red miso soup. The melted in the mouth sage beef perfumed by the truffle was simply heavenly. This is crowned by the topping of sea urchin for an unami finish.

Dessert 4.5/5

Wrapping up the omakase dinner is the dessert platter what comes with a Cream Cheese Daifuku Mochi and Seasonal Japanese fruits. I perfect ending to a memorable dining experience at the newly opened Nami Restaurant and Bar.

Note: This is an invited tasting.


Nami
Shangri La Singapore Hotel
Level 24
22 Orange Grove Road
Singapore 258350
Tel: +65 62134398
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes. [Map]