Ki Su Shoujin Omakase @ Tanjong Pagar Road - Experience the First-Ever Innovative Plant-Based Japanese Omakase

Ki Su Shoujin Omakase is the first-ever plant-based Japanese omakase in Singapore. It is an exciting new culinary venture led by the original team behind Joie by Dozo. The focus is inspired by shojin ryori cuisine, which is traditional Buddhist cooking.

The restaurant sits along Tras Street and is decked in wood elements to create a zen Japanese atmosphere. Diners can opt to sit at the counter or book a private room for a cosy get-together.

Dinner Omakase 4/5

Lunch presents an 8-course omakase menu priced at $88 per person, while dinner elevates the experience with a 10-course offering at $168 per person. The staff revealed that extensive research went into curating a diverse array of ingredients and combinations, which excited us to explore the potential of a complete plant-based omakase. During this visit, we tried the 10-course dinner.

Beetroot Cigar

Our starters began with the delicate Beetroot Cigar, a paper-thin beetroot casing carrying diced apples and mayonnaise.

Avocado Taco, Egg Yolk Toast with Air Flown Tonburi Caviar

Following that, we had the Avocado Taco and Egg Yolk Toast with Air-Flown Tonburi Caviar. Personally, I found the latter more appealing, with its velvety sous vide egg yolk atop crunchy buttered toast. The addition of caviar provided an extra burst of savoury flavour.

Shiro Shimeji

The next part of the omakase was the 4-piece Nigiri Sushi, which seemed to focus a lot on providing a variety of textures. Our first sushi was Shiro Shimeji, white mushrooms.

Red Capsicum

The Red Capsicum was lightly torched for a lovely char. All sushi rice used was pre-seasoned with soy.

Eggplant

The third piece featured Eggplant. This was also my favourite among the nigiri sushi.

Uni with Ikura

We were all intrigued by how this plant-based Uni with Ikura sushi looked. I will keep it a surprise as to what they are both made out of, but the "uni" carries hints of sweetness with a smooth texture.

Truffle Pâté

The following dish drew inspiration from foie gras. The Truffle Pâté featured a base of crispy buttered toast adorned with mustard seeds and truffle sauce. I was pleasantly surprised by the lusciously creamy texture of the cashew nut pâté, which complemented the earthy truffle notes.

King Oyster

My favourite dish was the King Oyster course, featuring juicy king oyster mushroom with fried shiso leaf and a sweet pea purée. I loved the burst of juiciness and texture of the mushroom.

Yakimono

For the Yakimono dish, we had a skewer of beancurd skin wrapped with enoki mushroom and a cherry tomato. This leaned slightly more sweet.

Kabutoni

Next was the Kabutoni, our simmered course. This traditional stew dish had daikon, eggplant, tofu skin, morel mushroom and bamboo fungus cooked in a soy sauce and sake combination.

Golden Temaki

We were then each handed a Golden Temaki, a crunchy seaweed hand roll with maitake mushrooms and egg yolk.

Entrée

The Entrée showcased a meaty Monkey Head Mushroom, meticulously prepared to preserve its juiciness. The black pepper sauce was notably mild, but the truffle mash, although slightly salty, was buttery and flavourful.

Soup

Before concluding our omakase dinner with dessert, we were served a Leek-based Soup with a subtle hint of yuzu.

First Dessert

For our First Dessert, we were presented with slices of Honeydew and a bowl of Matcha Cake. The latter had layered sweet caramel, nutty pistachio mousse, matcha cookie crumbs and watercress leaves, and a crunchy leaf-shaped corn biscuit. I found this too sweet but appreciated the thought behind it.

Second Dessert

We each had a bowl of colourful edible flower petals, mint leaves, and fragrant herbs sitting in front of us before the chefs came around to pour liquid nitrogen into them to freeze-dry them. After crushing them, we had a scoop of Hokkaido ice cream mixed in. This Second Dessert is only available for dinner.

While the omakase price is considerably steep, the team put a tremendous amount of creativity and detail into each dish. The restaurant currently only offers omakase, but we are also looking forward to perhaps having an a la carte menu in the future.

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.


Ki Su Shoujin Omakase
60 Tras Street
#01-01
Singapore 078999
Tel: +65 8522 6824
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 10pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right on Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

VENUE by Sebastian @ Downtown Gallery - New Menu Additions to Chef Sebastian’s Range of Contemporary European Cuisine with Mediterranean and Asian Influences

VENUE by Sebastian at Downtown Gallery, helmed by Chef-Owner Sebastian Ng, has refreshed the menu with new offerings. The casual restaurant's menu highlights contemporary European cuisine with Mediterranean and Asian influences, with items priced very reasonably for its quality.

In conjunction with its 7th anniversary celebrations, diners can look forward to new menu additions and a newly launched three-course dinner menu available from just $58!

Roasted Cauliflower Salad 4.5/5

The Roasted Cauliflower Salad ($18) provided a delightful medley of textures. Combined with toasted almonds and jewelled salad, it was finished with a dollop of mint yoghurt, lending a fresh and minty brightness. The addition of pomegranate added a clever touch of sweetness.

Crispy Potato 4.2/5

A new dish on the menu, this Crispy Potato ($9) was a quick favourite among my dining companions. The crispy, thin shreds of potatoes were paired with toppings of chorizo, sautéed mushroom and a poached egg. We were recommended to break and mix the egg to allow its yolk to coat the dish evenly. It was both slightly earthy and intensely savoury.

Foie Gras Mousse 4.5/5

For a more luxurious starter, go for the Foie Gras Mousse ($19). I loved how it was very simply presented but tasted otherwise. In fact, all that the creamy and rich foie gras mousse needed to be paired with, was their lightly toasted and soft housemade brioche. I would like more bread to make the most of the spread!

Farro & Mushrooms 4.8/5

Calling out to fellow mushroom lovers to try this new Farro & Mushrooms ($26) dish! It was profoundly earthy yet not at all overwhelming, unlike how some similar risotto dishes may be. The bed of farro had a slight chew, done with a generous amount of mushrooms and kombu butter, topped with parmigiano reggiano and a poached egg.

I loved the combination of textures and flavours here. Even though this was meant to be a starter, it would also work perfectly as a main.

Braised 12 Hours Wagyu Beef Cheek Au Jus

While I couldn't take beef, my dining companions sang praises of the Braised 12-hour Wagyu Beef Cheek Au Jus ($38) for its texture. The beef was served with pomme purée and broccolini.

Chilean Seabass 4.5/5

The Chilean Seabass ($42) was tender and flaky. It was served with mushroom-bacon ragout and sat in truffle yuzu butter sauce. The flavours were well-balanced, but the portion of seabass could be slightly bigger.

Iberico Pork Collar 4/5

Our last meat dish was the grilled Iberico Pork Collar ($38). I appreciated the smoky char on the slices, but I found the cuts slightly too chewy. The mint yoghurt lent a refreshing touch.

Pistachio Financier 4/5

Our first dessert featured the nutty Pistachio Financier ($15) paired with a scoop of grand marnier ice cream and tangy raspberry yoghurt dressing. We heard that the dessert components were all homemade.

Pear Tart 4.5/5

Next was the unassuming Pear Tart ($15). It had an impressively light and thin pastry with sweet pear bits within, topped with crumble and paired with Bailey ice cream. The crisp texture was a lovely surprise.

Classic Peach Melba 4/5

Finally, we sampled the new Classic Peach Melba ($15) with vanilla ice cream, chantilly cream and fresh raspberry sauce. This would be a good choice if you're craving for something more sweet to end the meal, although I would have preferred a bit more crunch for texture.

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.


VENUE by Sebastian
Downtown Gallery
#01-02
6A Shenton Way
Singapore 068815
Tel: +65 6904 9688
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Nearest MRT: Tanjong Pagar MRT (EW Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit E. Walk to traffic junction of Maxwell Road and Shenton Way. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Shenton Way MRT station. Take Exit 6. Walk to Shenton Way. Cross the road. Turn left and walk to destination. Journey time about 5 minutes. [Map]

Esora @ Mohamed Sultan Road - Celebration of the Organic Beauty and Purity Found in the Finest Seasonal Produce

Located in the quaint conservation area of Mohamed Sultan Road, Esora, a Michelin-starred restaurant under the guidance of Head Chef Takeshi Araki, this modern Japanese Kappo Restaurant invites diners on a gastronomic journey inspired by kisetsukan – the changing seasons. Esora's cuisine celebrates the organic beauty and purity of the finest seasonal produce, harmoniously marrying traditional Japanese techniques with a modern flair.

Foie Gras Monaka 4.5/5

Embarking on the Winter Dinner Menu ($368++), Esora unfolds a symphony of flavours, capturing the essence of the season. Each dish is meticulously crafted to showcase the beauty of winter's bounty and the artistry of Chef Takeshi Araki.

The dinner commences with the Foie Gras Monaka, a signature creation of Maison Mitteault foie gras takes centre stage, accompanied by the seasonal brightness of kumquat. Layered with black sesame paste, this dish is a dance of sweet and tangy notes adorned with myoga, kinome, and fresh kumquat slices.

Snowcrab 4.2/5

The Snowcrab presents the Matsuba snow crab in all its wintry glory. This seemingly simple cold dish conceals intricate layers of white vinegar pickled red turnip, blanched snow spinach in dashi, and a base of black vinegar jelly. With the addition of kani miso and crab roe, each bite is a celebration of sweetness, expertly balanced.

Fugu 4.8/5

The Fugu, or puffer fish, is a winter delight presented in a deep-fried masterpiece. Marinated with kanzuri, a Niigata fermented chilli paste, and deep-fried, it is served with a squeeze of kabosu, a unique citrus fruit from Oita Prefecture, offering a refreshing twist.

Esora Winter Hassun

The Esora Winter Hassun artfully arranges seasonal delicacies on a 'snow' bed, showcasing Chef Araki's dedication to aesthetic presentation and flavorful cohesion.

Himi Kanburi - Winter Yellowtail Fish 4.5/5

Himi Kanburi, or Winter Yellowtail Fish, takes the spotlight as a seasonal delight. With its heightened fattiness and creamy texture during winter, it is paired with negi shio to enhance its inherent sweetness.

Ankimo - Monkfish Liver 4/5

Ankimo, also known as the foie gras of the sea, graces the menu. Paired with winter Kyoto Kujyo Negi, Akagai (blood clam), Koshin Daikon (watermelon radish), and Nuta, a sweet Japanese mustard, it is a testament to the richness of the ocean.

Ruri'lro Nasu - Blue Eggplant 4.5/5

The Ruri'lro Nasu, a deep-fried blue eggplant, is a sensory experience. Cooked in dashi until tender, it is crowned with lobster butter, sea urchin, and wasabi, creating a flavourful crescendo.

Kasujiru 4.8/5

In homage to winter comfort, Kasujiru, a sake lees soup, graces the table. Somen, dashi-braised awabi, daikon, carrots, and kuro shichimi are immersed in a sea bream stock, white miso, ginger, garlic, and sake lees broth, offering warmth and depth.

Akamutsu - Black Throat Sea Perch 4.2/5

Akamutsu, or Black Throat Sea Perch, showcases Chef Araki's finesse in grilling. Lightly seasoned and grilled over binchotan, it is served with sautéed Chinese dragon chives, presenting a harmonious play of flavours.

Omi Wagyu 4.5/5

The mainstay at Esora, the Omi Wagyu, is recognised as one of Japan's Wagyu masterpieces. Inspired by the joy of eating a sukiyaki in winter, it is paired with a sukiyaki sauce. Chargrilled maitake mushroom, charred pecoros onion, and shungiku accompany this A5 Omi Wagyu, offering a symphony of textures and tastes.

Donabe 4.5/5

The Donabe, evolving with the seasons, features anago (saltwater eel) cooked with eel stock. Topped with Japanese herbs, chargrilled anago, wasabi, seaweed, and dashi sauce, it is a testament to Esora's commitment to seasonal variety. Miso soup is presented alongside the rice.

Setoka

Chef Araki introduces Setoka mandarin in a refreshing pre-dessert, a citrus fruit that heralds the transition from winter to spring. Served with white yuzu snow ice cream and sansho pepper, it creates a sweet, zesty experience.

Sweet Potato 4/5

The dessert finale is a homage to winter nights, featuring Sweet Potatoes drizzled with kuro mirin caramel. Layered with vanilla ice cream, diced caramelised sweet potato, red bean paste, sweet potato tuille, and lemon jam, it captures the essence of winter warmth.

Esora, with its Winter Elegance menu, invites discerning diners to partake in a culinary journey that transcends seasons. Chef Takeshi Araki's meticulous approach to presenting the finest seasonal produce in a modern Japanese context transforms dining into a sensory symphony. Each dish, a harmonious blend of tradition and innovation, echoes the organic beauty of nature's bounty.

Note: This is an invited tasting.


Esora
15 Mohamed Sultan Road
Singapore 238964
Tel: +65 8533 7528
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Wed & Fri: 6:30pm - 10:30pm
Thur: 12pm - 3:30pm, 6:30pm - 10:30pm
Sat & Sun: 5:30pm - 10:30pm
(Closed on Mon & Tue)

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

The Dining Room @ Sheraton Towers Singapore - Yuletide Celebrations Featuring Buffet with Fresh Seafood, Succulent Roasts and Festive Desserts

Indulge in the year-end festivities with The Dining Room's latest Festive Buffet, offered for both lunch and dinner. Enjoy an expanded selection of specially crafted items tailored for the celebrations!

The Festive Buffet is available from now till 1 Jan 2024:

Festive Lunch Buffet
1 to 24 & 26 to 31 Dec 2023
S$68++ per adult; S$42++ per child

Christmas Day, 25 Dec 2023
New Year’s Day, 1 January 2024
25 Dec, 1 Jan
S$158++* per adult; S$42++ per child

Festive Dinner Buffet
1 to 23 & 26 to 30 Dec 2023
S$98++ per adult; S$42++ per child

Christmas Eve, 24 Dec 2023
Christmas Day, 25 Dec 2023
New Year’s Eve, 31 Dec 2023
S$158++* per adult; S$42++ per child

* Includes unlimited pours of draft beer, house pour red/white wines, soft drinks and juices.

Freshly-Harvested Seafood

One of the most popular buffet stations was definitely the spread of Freshly-Harvested Seafood, which featured Maine Lobsters, King Crab Leg, Snow Crab, Oysters, Black Mussels, Gong Gong and more. All the seafood we tried was fresh and sweet, particularly the creamy Oysters, plump King Crab Legs and crunchy Prawns.

Sushi Rolls

Next to the Freshly-Harvested Seafood, you will also be able to find a number of Sushi Rolls alongside Japanese sides of seaweed, tamago and more.

Cheese Board

If you are a cheese lover, your eyes will definitey light up at the Cheese Board corner. The myriad of cheeses, condiments and crackers will surely satisfy.

Cold Cuts and Salads

The beautifully plated Cold Cuts and Salads boards offered dishes such as Smoked Salmon, Prosciutto, Beef Salami, Truffle Somen and Salmon Avocado.

Hot Selections

Moving down the buffet line, diners will find a range of Hot Selections as well.

Cheesy Lobsters

On top of the fresh seafood, this corner also featured many seafood dishes, such as the Cheesy Lobsters.

Herbal Prawns

The Herbal Prawns had a comforting broth base that we enjoyed.

Soft Shell Crab

I would highly recommend trying the Soft Shell Crab. The meaty crabs were fried perfectly crunchy without being oily.

Wellness Rice

While we typically avoid having too much carbs at buffets, I absolutely loved the Wellness Rice. As unassuming as it looked, it was generously studded with mushrooms, corn, goji berries and pine nuts. I thoroughly enjoyed how clean yet flavourful it tasted.

Roasted Pork Belly

Before trying out the Festive Roasts, we also tasted the classic Chinese roasts, including Roasted Pork Belly and Roasted Duck.

Pan-Seared Foie Gras

A key buffet highlight is dishes prepared à la minute, such as the Pan-Seared Foie Gras and Pasta Alla Ruota. The Pan-Seared Foie Gras was a crowd favourite, served on a wedge of croffle with sweet fig.

The Festive Roasts station was another noteworthy one, featuring freshly sliced Slow Roasted Bulgogi Glazed Prime Rib, Traditional Roast Turkey and more.

Christmas Desserts

Fans of sweets would be impressed by the room full of Christmas Desserts! It had everything you can think of, from various flavours of log cakes, tarts, cup desserts, etc.

Chestnut Roulade & Apricot Compote

Similarly, there was also a live dessert station for the Chestnut Roulade & Apricot Compote.

Christmas Desserts

The Dining Room is also suitable for bigger group meals, and their Festive Buffet would be an excellent option for the upcoming year-end gatherings.

For dining enquiries and reservations, call The Dining Room 6839 5621 or email thediningroom@sheratonsingapore.com.

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.


The Dining Room
Sheraton Towers Singapore
G Floor
39 Scotts Road
Singapore 228230
Tel: +65 6839 5625
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Nearest MRT: Newton (DT, NE Line)

Opening Hours:
Daily: 11am - 12midnight
Afternoon Tea: 2pm - 5pm

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