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]

Whitegrass @ CHIJMES - Classic French Fare with a Contemporary Japanese Twist

Whitegrass, a Michelin-starred restaurant located in the historic CHIJMES, offers a luxurious dining experience under the guidance of Chef Takuya Yamashita. Specialising in French-Japanese cuisine, the restaurant blends the refinement and complexity of French culinary techniques with the simplicity and balance of Japanese flavours. Using only the freshest seasonal ingredients, Whitegrass delivers a sophisticated dining experience that honours the finest qualities of each ingredient they place on your plate.

"Nature has and always will be my biggest inspiration."
– Chef Takuya Yamashita

We indulged in the Gastronomic Festive Menu ($318++ per person), which has 11 courses. For those looking to elevate their experience further, a Sommelier's pairing is available for $198++ per person. We opted for non-alcoholic drinks instead and enjoyed our festive gingerbread kombucha.

Amuse Bouche 4.5/5

To begin with, we were served the Amuse Bouche, which consists of four indulgent bites. The first was a bite-sized Turkey Pâté paired with foie gras purée and served on a spoon. The second was a delicate little dish of Red Radish and velvety parsnip purée crowned with luxurious Kaluga caviar.

Amuse Bouche

The third was an interesting Blue Cheese Mini Madeleine with Pineapple Jam. I am not usually a fan of blue cheese, but this was manageable and not too overpowering. The fourth was a crispy, deep-fried Lily Bulb Cake, complemented by caramelised onions and lily bulb paste and topped with shredded black truffle.

Bread with Bordier Butter

While waiting for our entrées to be served, we were treated to warm, freshly baked bread served alongside rich, smoked and salted Bordier butter. The bread was really light and fluffy, with a crisp exterior.

Octopus 4.8/5

For our first entrée, we were offered Octopus with green apple sauce and eggplant instead because we do not take oysters. To my surprise, the octopus was crispy and perfectly flavourful, and the green apple purée offered a slightly tangy accent. Both my dining companion and I agreed that this dish exceeded expectations.

Tachiuo 4.2/5

The next entrée featured Tachiuo, a beltfish found year-round off the coasts of Japan, served with a delicate daikon crust and topped with shredded macadamia nuts. The dish was enhanced with puréed apricots and sundried tomatoes, adding a contrasting acidity for balance.

Carabinero Prawn 4.2/5

The third entrée featured a Carabinero Prawn in vibrant, cheerful colours reminiscent of a beautiful garden. The large, juicy prawn rested on a bed of cauliflower, broccoli, and tamago (egg) salad, complemented by briny bursts of flavour from Ikura.

Hokkaido Scallop 4.5/5

The fourth entrée featured a plump Hokkaido Scallop, elegantly topped with rich Bafun uni and thinly sliced Japanese Kyuri (cucumber). Resting in an uni cream sauce, the dish was finished with a few drops of chilli oil. Scallops are one of my favourite seafood, and I greatly enjoyed the flavour and texture of this dish.

Mangalica Pork Collar 4.2/5

The fifth entrée brought us back to land with a hearty dish of Mangalica Pork Collar, served alongside winter cabbage and complemented by a rich Sauce Robert, made with chicken jus, white wine, and shallots. With its marbled fat, the pork was very tender and paired nicely with the savoury sauce.

Sesame Bread

After a series of exceptional entrées, we were served another type of bread, this time Sesame Bread. It was warm and crusty, with a light, airy crumb.

Japanese Market Fish- Amadai 5/5

Moving on to the Poisson (fish) course, seasonal Japanese market fish is served. For the evening, we savoured the Amadai, a fish renowned for its light, mild flavour and subtle sweet undertones. The skin is crisply cooked by pouring hot oil over its scales, creating a wonderfully light crunch that is highly prized in Japanese cuisine. This technique provides a crunchy contrast to its tender, flaky flesh. I've seen videos of this technique on social media and was pleased to try it for myself. It's really good! The fish is also served with a tasty gobo sauce (burdock root), diced gobo, fennel, and maitake mushrooms.

French Pigeon 4.5/5

For the plat principal, we were offered a choice of French Pigeon or Omi Wagyu (supplement $30). Since it's not something I come across so often, I had to try the French Pigeon. France has a long-standing culinary tradition of raising pigeons specifically for cooking, which dates back to the Middle Ages. The meat was indeed very tender. In terms of flavour, it has a subtly gamey taste, certainly stronger than chicken but milder than duck. The pigeon was served with a black mirin sauce and red carrots from Japan.

Omi Wagyu 4.8/5

For those opting for the Omi Wagyu, the A4 wagyu hails from Shiga Prefecture in Japan. True to its reputation, the marbling is exceptional, and the meat is incredibly juicy. It's accompanied by Kompot pepper from Cambodia, sweet potato purée, and a touch of orange marmalade. In terms of taste and execution, the dish is flawless. However, the portion seems somewhat small, especially considering that it requires an additional $30 supplement.

Avant Dessert- Japanese Cola Sorbet 4.2/5

Our pre-dessert was a simple yet delightful Sorbet made with premium spiced Japanese Cola. It was complemented by a sweet and smooth strawberry and basil oil sauce, refreshing but without any sourness that I sometimes expect from strawberries. The sorbet cleansed our palate after the heavier flavours of the Plat Principal, preparing our taste buds to fully savour the upcoming dessert.

La France Pear 4.8/5

I thoroughly enjoyed La France Pear, a whimsical and aromatic dessert featuring the sweet, natural flavours of the pear. A lovely Japanese pear sorbet and fresh pear cubes are assembled atop a light layer of almond sponge cake. The dish is finished with truffle foam, organic cacao crisp, and a dusting of sugarcane sugar. The flavours were perfect for me, and I found this very memorable.

Mignardise 4.8/5

As a final touch, we were presented with a box of Mignardise containing Brown Butter and Almond Financiers, as well as Japanese Mochi Daifuku filled with coconut and raspberry. Whilst mignardise may be an afterthought in some restaurants, Whitegrass delivers a very strong finale to their dining experience.

The Japanese Mochi Daifuku was silky and soft, with luscious coconut cream and fresh raspberry filling. I particularly appreciated how Whitegrass infused a local touch into this treat by using coconut.

Their Brown Butter and Almond Financier is likely one of the best financiers I've ever had. It is served warm and has a very crispy exterior while retaining a moist interior. It is delightfully fragrant, and the brown butter's rich, nutty aroma makes it irresistible.

At the end of the meal, we were offered a choice of coffee or tea and a thoughtful take-home gift of cake to enjoy later and reminisce about our wonderful dinner at Whitegrass. To add a personal touch, Chef Takuya Yamashita also came out to greet the diners, which was a lovely gesture.

I found the standard of the food to be consistently good across all 11 courses. Each course showcased careful attention to detail and a deep respect for the ingredients used. The Gastronomic dinner menu may be a splurge for some, but Whitegrass also offers two lunch menus and a more concise dinner menu option, which works well for those seeking a refined culinary experience at varying price points.

My only minor gripe was with the table arrangement in the main dining room I was in, which I found odd as the tables faced each other in a circular setup. Additionally, the acoustics of the room made the surrounding conversation louder than I would have preferred. For such an exquisite dinner, I would have enjoyed a quieter atmosphere to fully immerse myself in the experience and the conversation with my dining companion. That said, they have another dining space in the next room, which may be quieter than the one I was seated in.

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.


Whitegrass Restaurant
CHIJMES
30 Victoria Street
#01-26/27
Singapore 187996
Tel: +65 6837 0402
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 6pm - 1030pm
(Closed on Sun and Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]