NOOR @ Mohamed Sultan Road - Mediterranean Flavours With A Japanese Flair

Located along Mohamed Sultan Road, NOOR is a new dining destination showcasing Mediterranean flavours with subtle Japanese influences. Designed for communal dining, the menu starts with mezze and cold plates before moving on to larger dishes and desserts.

Shok Bread 5/5

We began with the Shok Bread ($15), NOOR’s take on Japanese shokupan. With many restaurants now offering their own signature house breads, NOOR has certainly delivered one worth returning for. Soft, fluffy and lightly buttery, it was served alongside Tahini and Matbucha, a slow-cooked pepper and tomato condiment with flavours that had been beautifully concentrated over hours of cooking.

Trio of Housemade Dips 4/5

The bread also served as the perfect vehicle for the Trio of Housemade Dips ($13): Ikra, Muhammara, and Yaki Feta. Each brought a distinct personality to the table. The taramasalata-inspired Ikra offered an addictive savoury brininess enriched with mentaiko, while the Muhammara Miso delivered deep, smoky flavours from roasted peppers. The Yaki Feta, a reinterpretation of babaganoush that blends feta with roasted eggplant, carried an intriguing funk tempered by its bruleed top.

Aka Beet Salad 3/5

From the Cold Plates, the Aka Beet Salad ($22) paired roasted beetroot with a zesty blood orange vinaigrette and citrus cream cheese. While we enjoyed the bright acidity of the dressing, the sweetness of the cream cheese tipped the dish slightly off balance, especially alongside the naturally sweet beetroot. A sharper, more savoury cheese would have complemented the other elements better.

Ebi Freekeh Risotto 2.8/5

Among the larger plates, the Ebi Freekeh Risotto ($38) featured freekeh cooked in dashi, accompanied by grilled tiger prawns and caramelised onion cream. We loved the freekeh’s satisfying bite and the nutty, earthy flavours that came through in every mouthful. The herbaceous shatta, the restaurant’s housemade green chilli sauce, folded through the grain, further elevating those flavours. However, an underlying sweetness, further amplified by the caramelised onion cream, became rather dominant after a few bites. The tiger prawns were also slightly overcooked, leaving them a touch dry.

Miso Butter Fish 3/5

The Miso Butter Fish ($39) paired Mediterranean snapper with smoked corn miso beurre blanc and was accompanied by robata-grilled cabbage. The beurre blanc was smooth and well executed, though it leaned noticeably sweet, likely due to the corn. While the fish had an appealingly caramelised exterior, it was unfortunately a little dry.

Mia Zaki 3/5

For a more indulgent option, the Mia Zaki ($68) featured Miyazaki Wagyu served with a black truffle and foie gras sauce. The menu describes it as A6-grade, though, based on my understanding, Japanese Wagyu is officially graded only up to A5. Regardless of the terminology, the beef was exceptionally unctuous, though an accompanying starch would have rounded out the dish nicely.

Sticky Goma 4/5

Desserts here are worth a try. The Sticky Goma ($19) featured a black sesame financier baked into a tart shell, topped with white chocolate yoghurt cream and finished with lime zest. The financier had a satisfyingly chewy texture, while the yoghurt cream added a welcome tang that balanced its sweetness.

Kuro Shokolata 4.5/5

Equally memorable was the Kuro Shokolata ($19), a velvety chocolate mousse encased in delicate cocoa tuile tubes atop an umami truffle toffee. The bitterness of the flaky, crisp cocoa tuile was spot on, complementing the silky mousse that flowed out with every bite. We thoroughly enjoyed every element of the dessert, save for the truffle note in the toffee, which was out of place and disrupted an otherwise harmonious flavour profile.

The drinks menu is equally extensive. We tried one of the signature cocktails, Master Mind ($25), a spirit-forward concoction that paired well with the richer dishes on the menu. For a non-alcoholic option, the First Light ($16) was bright and refreshing, offering a crowd-pleasing combination of lychee and pink grapefruit that made for an easy, palate-cleansing sip between courses.

NOOR offers a fresh take on Mediterranean cuisine with touches of Japanese influences. While the house bread and dips were excellent, some of the savoury dishes could have been better balanced and more consistently executed.

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.


NOOR
17 Mohamed Sultan Road
Singapore 238966
Tel: +65 8805 8075
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Tue-Sun: 5pm - 12am
(Closed on Mon)

Direction:
1) Alight at Fort Canning MRT Station. Take Exit A. Walk to the traffic junction between River Valley Road and Clemenceau Ave. Cross the road and walk down Clemenceau Ave towards Mohamed Sultan Road. Turn left onto Mohamed Sultan Road. Walk down Mohamed Sultan Road. Walk to destination. Journey time about 6 minutes. [Map]

KOU at Ichigo Ichie @ Claymore Connect - An Intimate 9-Course Journey of Japanese-French Elegance

Located within the intimate setting of Ichigo Ichie at Claymore Connect, KOU is a Japanese-French pop-up dining concept that speaks in a language of restraint and quiet confidence. Helmed by Chef Tan Kian Hong, the experience unfolds as a thoughtful dialogue between Japanese seasonality and classical French techniques — a philosophy shaped by over 14 years of experience, including a formative mentorship under Executive Chef Akane Eno.

Running every Sunday and Monday until 31 August 2026, KOU presents a limited-time opportunity to experience Chef Kian Hong’s personal culinary voice. The name itself carries meaning — “KOU” drawn from the kanji 宏 (kou) in his name, paired with 红 (hong), symbolising warmth, openness, and depth.

During our visit, we experienced the 9-Course Signature Menu ($188++), available for both lunch and dinner.

Kegani 5/5

The meal opens on a high note with the Kegani (Horsehair Crab). Presented elegantly within its shell, the sweet, delicate crab meat is layered with Tamanegi sweet onion and crowned with caviar. It is a composition that celebrates the purity of the crustacean — briny, sweet, and clean — offering a refined yet impactful start to the meal.

Bread 4.2/5

The bread course is far from an afterthought. A trio of Mochi Bread, Milk Bread, and Sourdough arrives warm, accompanied by housemade seasonal spreads. During our visit, these included monkfish liver, French butter, and sesame paste. Each pairing offers a different expression — from rich umami depth to nutty aromatics — elevating what could have been a simple interlude.

Maguro 4.5/5

The Maguro features luscious chutoro that quite literally melts in the mouth. Paired with tomato, the dish gains a refreshing brightness that cuts through the richness while subtly balancing the fish's iron notes. It is a clean, elegant interplay of flavours.

Corn 4/5

A reimagined Chawanmushi challenges expectations. Served chilled instead of warm, the silken egg custard is layered with sweet white corn and finished with caffeine-free coffee oil. The aromatic hint of coffee adds an unexpected dimension. While technically thoughtful and intriguing, the departure from the familiar warmth of traditional chawanmushi may divide opinions — a dish that invites reflection as much as it does appreciation.

Wagyu 4.5/5

An optional indulgence, the A5 Wagyu Sando (+$38) features beautifully marbled wagyu tenderloin prepared katsu-style. Sandwiched between toasted bread and complemented with wasabi and tonkatsu sauce, it delivers a rich, juicy bite with a satisfying contrast of textures.

Abalone 5/5

The standout of the evening is undoubtedly the Awabi. Encased in buttery puff pastry in the style of a French pithivier, the abalone is paired with both a traditional liver sauce and a red wine sauce. This dish perfectly encapsulates KOU’s identity — Japanese soul with French form. The richness of the pastry, the briny sweetness of the abalone, and the dual sauces create a deeply layered, unforgettable experience.

Pork 4/5

The Pork course presents a juicy, tender meatball accompanied by two sauces — Goya (bitter gourd) and Kampot Pepper. While the bitterness of the goya offers an interesting contrast, the Kampot pepper sauce stands out with its aromatic heat and depth, complementing the pork more harmoniously.

Somen 5/5

The Somen course brings comfort and finesse together. Using premium Miwa somen aged three years from Nara Prefecture, the noodles are served in an eight-hour duck dashi broth, simply seasoned with shoyu and mirin. The gentle chew of the noodles absorbs the deeply savoury broth beautifully, while a touch of yuzu zest adds a refreshing lift. It is a soothing yet refined conclusion to the savoury courses — so much so that some diners may find themselves asking for a second serving of the broth.

Koji 4/5

Dessert begins with Koji, showcasing a restrained sweetness profile. The combination of pineapple and white rum introduces brightness and aromatic complexity, while the use of fermentation reflects Japanese culinary traditions through a refined French lens.

Mignardise 4.2/5

The meal concludes with Mignardise, with the seaweed financier standing out — a delicate bite that subtly echoes the Japanese influence, bringing the experience to a thoughtful close.

KOU is not a concept that shouts for attention. Instead, it draws you in with its quiet confidence and thoughtful execution. Chef Tan Kian Hong’s cooking reflects a deep respect for seasonality, allowing ingredients to speak while weaving together Japanese sensibilities and French techniques with finesse.

The menu is introspective yet expressive, with dishes like the Awabi leaving a lasting impression, while others challenge and provoke. As a limited-time pop-up, KOU offers a rare glimpse into a chef’s evolving identity — one shaped by experience, mentorship, and a clear sense of purpose.

Note: This is an invited tasting.


KOU at Ichigo Ichie
Claymore Connect
442 Orchard Road
#01-16/17
Singapore 238879
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Sun-Mon: 12pm (Lunch), 7pm (Dinner)

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk to Orchard Road towards the junction of Orchard Road and Claymore Road. Cross the road and turn right. Walk to the destination. Journey time is about 10 minutes. [Map]

Ki-sho (葵匠) @ Scotts Road - A Whole New Ki-sho Helmed by Chef Taro Takayama, New Seasonal Kappo Dining and Singapore’s First Tottori Wagyu

At Ki-sho by Taro Takayama, each dish unfolds as a fleeting story, with seasonal ingredients and refined techniques captured in ephemeral moments on the plate.

Born and trained in Wakayama, Japan, Chef Takayama moved to Singapore in 2013, first serving as the private chef to the Japanese Ambassador before earning acclaim with Takayama and Hanare by Takayama. At Ki-sho, his 9-course kappo-style omakase menu, priced at $360++ per person, is a deeply personal tribute to his seaside and mountain upbringing. It is a journey of taste and memory experienced in an intimate setting of just 11 counter seats, with an additional private room for eight.

Monaka 4/5

To begin, we were served a concentrated shot of the day’s Dashi, with kombu. It warmed our bellies nicely, preparing us for the next course.

The first course was a peanut-shaped Monaka, filled with foie gras mousse subtly enriched with sweet aged sake and watermelon. Charming and whimsical, its presentation is a play on the peanuts traditionally served in Singaporean Chinese restaurants. However, the monaka shell arrived slightly soft, which detracted from our full enjoyment of this first bite.

Kegani 4.8/5

We watched with bated breath as the next course of Kegani was artfully assembled, its presentation utterly exquisite. Premium seafood takes centre stage, featuring steamed Hokkaido hairy crab and Bafun Uni, complemented by silky Osaka yuba, chopped okra, dashi jelly, and a drizzle of fragrant yuzu oil.

Fish Cake 4.2/5

One aspect I particularly enjoyed about this omakase was the interweaving of hot and cold dishes, keeping the experience dynamic and balanced throughout the dinner. The next course featured a deep-fried, house-made Fish Cake crafted from Japanese whitefish (Hamo) blended with ginkgo nuts, yam, and matsutake mushroom. It was served piping hot and crispy, an indulgent fried treat.

Japanese Grouper (Kue) 4.5/5

Befitting of such a premium omakase experience, the Seasonal Sashimi was presented in three distinct sub-courses, each thoughtfully paired with its own accompaniments crafted to complement the individual fish. First came the Japanese Grouper (Kue), dry-aged for six days to deepen its flavour while retaining a tender bite, served with Sudachi, dehydrated kombu, and fresh wasabi.

Kuromutsu 4.5/5

Next was the Kuromutsu, lightly aburi-ed to achieve a crisped skin, accompanied by wasabi, homemade ponzu with radish, and baby shiso leaf.

Wild Bluefin Tuna 4.5/5

The finale, and most decadent, was the dry-aged Wild Bluefin Tuna, paired with cured egg yolk soy sauce and wasabi, with the richness of flavour that lingers on the tongue.

Zen Garden Platter 4.2/5

The Zen Garden Platter, affectionately described by Chef Takayama as ‘sake-friendly finger food,’ showcases a rotating selection of seasonal highlights. During this visit, the platter featured Karasumi (mullet roe), Ankimo (Monkfish liver), Chilled Corn Soup, Mozuku Seaweed, and creamy Bafun Uni, each bite designed to pair beautifully with a sip of sake. In fact, Ki-sho boasts Singapore’s most extensive sake selection for a Japanese restaurant, featuring over 300 labels. The crown jewel is the exclusive Eiheiji Hakuryu Sake from Yoshida Brewery, available only at Ki-sho.

Kuro Awabi 4.8/5

The Kuro Awabi dish stars Chiba abalone gently steamed in natural Wakayama water for 4–5 hours, infused with Kinome leaves (buds of the Japanese sansho pepper tree), instead of sake, to bring out more of the abalone’s natural flavour. Rather than a traditional abalone liver sauce, Chef Takayama prepared a delicate liver tofu, serving the entire creation in a flavourful dashi and abalone broth.

Tottori Wagyu 5/5

The Tottori Wagyu is exclusively imported into Singapore by Chef Takayama, who personally visited the farm to study its practices. Available only at Ki-sho, this marvellous A5 cut is so buttery it can be gently torn apart with chopsticks, yet does not have an overly oily mouthfeel. Served shabu-shabu style alongside tender Kyoto Eggplant, it quickly became the highlight of the meal. Many at the table agreed that despite the excellence of the preceding dishes, the beef surpassed them all.

Donabe 4.5/5

Ki-sho’s signature Donabe is crafted with seasonal ingredients, in this case, Sanma fish and Umeboshi, enhanced with ginger for fragrance and premium Japanese rice. It is served alongside a rich miso soup, using extra red miso to lend depth to the soup. Diners are certainly encouraged to eat their fill and have second or even third helpings. Just remember to save some space for their excellent desserts.

Momo 4.5/5

Japanese omakase traditionally concludes with a showcase of premium seasonal fruits. For this meal, we enjoyed the loveliest Japanese Momo (peach), sliced and diced right in front of us to highlight their natural sweetness. The fruit was complemented by homemade Hokkaido milk ice cream and a dash of yuzu juice, adding a gentle, refreshing tartness.

Financiers 4.2/5

Last but not least, we were served warm mini Financiers, flavoured with Matcha and Hojicha from Inoue Seikien in Tottori. Each piece had a nice, crispy edge and a soft, tender crumb. A superb finish to a more than excellent meal.

By the end of the evening, it’s clear that Ki-sho offers not just exceptional dining, but celebrates the artistry of kappo-style omakase at its finest. With the finest ingredients in the hands of Chef Takayama and his team, each course unfolds as a thoughtful interplay of flavours, textures, and presentation. Adding to the experience is Chef’s approachable manner, the warm conversation and interesting stories about the ingredients and dishes, which ensure that every guest feels genuinely welcome and relaxed.

Ki-sho Omakase Menu
- 6-course lunch ($160++)
- 7-course lunch & dinner ($280++)
- 9-course dinner ($360++)

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


Ki-sho (葵匠)
29 Scotts Road
Singapore 228224
Tel: +65 9061 6109
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Nearest MRT: Newton (DT Line, NS Line)

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

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]

TUX Bar & Lounge @ Carlton Hotel Singapore - Newly Crafted Afternoon High Tea Set at $39 Per Pax

TUX Bar & Lounge, located within Carlton Hotel Singapore, is a short walk from Bras Basah and City Hall MRT stations. This stylish lounge offers a cosy setting for intimate gatherings and features various promotions, including Happy Hour (4 to 7 pm daily) and Ladies' Night (4 to 11 pm on Wednesdays).

Most recently, TUX introduced its new Afternoon High Tea Set, which is also available at Tuxedo Cafe & Patisserie on weekends from 1 to 4 pm. Guests can enjoy it in the lounge or the newly opened alfresco dining area.

Afternoon High Tea Set 4/5

The set is priced at $39 per person (minimum two diners) and includes a curated mix of handcrafted sweet and savoury delights paired with coffee or tea. For a touch of indulgence, diners can opt for two glasses of Elderflower Gin Fizz or Pol Remy Excellence at $108 for two. These alcoholic options are also available à la carte at $22 per glass.

With six coffee and tea options available, we opted for the Elegant Earl Grey and Acai Berry Pomegranate & Vanilla.

We tucked into the tea, starting with the savoury tower. It included a decent range of Mushroom Quiche, Tuna Sandwich, Egg Mayo Croissant, and Fruity Avocado & Honey Walnut Coulis.

Traditional English and Raisin Scones were also included, accompanied by classic clotted cream, strawberry, and blueberry yuzu jam.

The highlight of the sweets tower was the Tuxedo Signature Cake, which changes regularly. During our visit, we had the Kumquat Hazelnut - a crisp-based dessert filled with rich, nutty chocolate that carried a tangy touch.

Other sweets included Handcrafted Bonbon, Mini Honey Apricot Pistachio, Pina Colada Verrine, Mini Matcha Financier with Yoghurt Cream, Blueberry Cheese Tartlet, and Chocolate Raspberry Verrine.

While the rest of the selection was pleasant, we found the Mini Matcha Financier’s matcha flavour milder than expected.

Combo Platter Selection 4.2/5

Additionally, we sampled the Combo Platter Selection ($38) from the bar’s à la carte menu, ideal for 2 to 3 diners. It featured chicken satay, prawn cakes, fish fingers, marmite chicken wings, and pork skewers.

Though initially had no expectations, we were pleasantly surprised by the piping-hot, well-executed items. Our favourites were the tender chicken satay and juicy pork skewers.

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.


TUX Bar & Lounge
Carlton Hotel Singapore
76 Bras Basah Road
Singapore 189558
Tel: +65 6311 8839
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Nearest MRT: Bras Basah (CC Line), City Hall (EW, NS Line)

Opening Hours:
Sun-Thu: 4pm - 2am
Fri-Sat: 4pm - 1am

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre to Bras Basah Road. Walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk to Bras Basah road. Turn left and walk down Bras Basah Road. Walk to destination. Journey time about 5 minutes. [Map]