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]

Guenpin @ Maxwell Chambers - Japan's Largest Fugu Restaurant Chain Opens in Singapore

The first time I tried fugu or also known as pufferfish was back in 2015 when Fuku Fine Kaiseki Restaurant first opened in Singapore. The restaurant since has closed its door and you can't find this exotic fish until the recent opening of Guenpin at Maxwell Chambers, Japan's largest Fugu restaurant chain.This is their first oversea venture offering a delightful range of torafugu (tiger puffer fish) and snow crab cuisines.

We tried the Zeitaku Set Course Menu ($168/pax, min 2 pax) which comprises of 9 dishes. The set allows us to try both their specialty - Torafugu and Snow Crab. I have also indicated its ala carte pricing for those that do not want to go for their set course meal.

Parboiled Puffer Fish Skin Sashimi 3/5

Dinner at the new restaurant started with the Parboiled Puffer Fish Skin Sashimi ($14) with ponzu sauce. The fish skin has an interesting crunchy texture which is rather bland. You will need to dig into the ponzu for an elevated taste.

I still think the best way to appreciate the torafugu is to go for the sashimi. There is two ways you can enjoy the torafugu sashimi, either thin sliced or thick sliced.

Thin Sliced Puffer Fish Sashimi 4.2/5

I personally preferred the Thin Sliced Puffer Fish Sashimi ($28) which is paired with special ponzu soy sauce from Japan. The delicate cut allows me to taste the clean and sweetness of the torafugu on top of its chewy texture.

Thick Sliced Puffer Fish Sashimi 4/5

On the other hand, the Thick Sliced Puffer Fish Sashimi ($32) allows you to enjoy the texture of the torafugu more. This is possible because of the special aging process used by Guepin. If not the meat will be too hard and chewy. It is then topped with radish, ponzu soy sauce and spring onion to be eaten together. I felt the flavours were a bit complex for the appreciation of the puffer fish sashimi.

Deep Fried Snow Crab 4.5/5

The other highlight for me at Guenpin is their Deep Fried Snow Crab ($28). The crab karaage is marinated in a very delicious sauce that lifted the sweetness of the snow crab. I was told that they even got an award for the sauce.

Snow Crab Sashimi 3.8/5

This is probably my first time having Snow Crab Sashimi ($32). I thought it did not quite showcase the sweetness and texture of the crustacean. I still prefer it to be cooked.

Grill Snow Crab 4.5/5

It was a torturing 5 minutes wait for the Grill Snow Crab ($48) to be cooked. As it gets cooked, the aroma of the fire heating up the crustacean filled the air, making me salivate as it gets cooked. The sweetness of the snow crab seems more prominent when it is grilled.

Puffer Fish Hotpot 4/5

The other way to enjoy the torafugu is to have it with hotpot. The Puffer Fish Hotpot ($55/pax) comes with a platter of vegetables, mushroom, tofu and torafugu. Unlike the puffer fish sashimi, the meat used for the hotput comes with the bone. All the ingredients are cooked in a light bonito and seaweed broth, which the server will help you.

Porridge 4.2/5

After finishing the hotpot ingredients, rice is added into the leftover broth to cook the porridge. Sea salt and egg is added for flavours. This is a comforting ending using the essence of the hotpot to cook the porridge. You can also add some ponzu sauce if you prefer it to be  more salty.

Wrapping up the 9 courses Zeitaku Set is ice cream for dessert. diners have a choice of vanilla, yuzu, green tea or black sesame.

Ice Cream 3/5

You may ask whether it is safe to eat puffer fish, isn't it poisonous? Well, Torafugu, or also known as tiger puffer fish is one of the 22 kinds of puffer fish that are permitted for consumption by law in Japan. It is also recognised as one of the highest grade of fugu. Furthermore with AVA as the gatekeeper, I am sure it is safe or it will not be allowed to set foot into Singapore.

Note: This is an invited tasting.


Guenpin
Maxwell Chambers
32 Maxwell Road
#01-06
Singapore 069115
Nearest MRT: Tanjong Pagar

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 12midnight
Sat-Sun, Eve of PH & PH: 5pm - 12midnight

Direction: 
1) Alight at Tanjong Pagar MRT station: Take Exit B. Turn left and walk to Maxwell Road. Walk down Maxwell Road. Walk to destination. Journey time 3 minutes. [Map]

P. Bistro @ Palais Renaissance

Taking a big leap from the quiet street of Owen Road where P. Bistro started its flagship restaurant in 2013, P. Bistro opens its second outlet at the posh Palais Renaissance offering French bistro style dining and an array of French, Italian as well as Asian fusion dishes.

Tangy Pomelo Salad 4.5/5

Beginning our dinner is an unique Tangy Pomelo Salad ($12) that is refreshing with chunks of pomelo, cherry tomatoes, shallots, coriander, sliced red chilli and mesclun. The different combination is binded beautifully together with the chef's special tamarind dressing.

Fugu Japanese Grilled Puffer Fish with Flying Fish Roe 4/5

A good beer snack is the Fugu Japanese Grilled Puffer Fish ($12). I have eaten this before and it felt like having bak kwa or cuttlefish. At P. Bistro, it added flying fish roe for a lift in enjoyment.

Fresh Kuhlbarra Barramundi White Fish Fillet 4.2/5

From the Mains, the Fresh Kuhlbarra Barramundi White Fish Fillet ($26) will be a good selection. The pan seared barramundi fillet is quite a generous serving dressed in a lemon butter sauce, that is subtle but not stealing the show from the moist barramundi.

Duck Confit 4/5

A French classic is the Duck Confit ($28). The oven roasted French Castaing Duck Leg Confit is served with red berry gastrique, roasted potatoes and mesclun. The duck leg is crispy in the exterior and tender inside. The saltiness of the duck confit needed a bit more of the red berry gastrique to balance it off.

Asian Red Curry Seafood Pasta 3.8/5

I am told that the Asian Red Curry Seafood Pasta ($24) is the spiciest dish on the menu. To be frank, I was quite disappointed. It doesn't even manage to make me break into a sweat. However I can understand that they still need to cater to majority of the diner's tolerance level. Nevertheless, this is still a delicious plate of linguini, brimming with seafood.

Nonya Dory 4.8/5

A must try at P. Bistro is the Nonya Dory ($18). It is a meal on its own with brown rice, a sunny side up, achar and premium dory fish fillet. The highlight has to be the Chef's special Peranakan sauce. It simply blown the house down, getting the thumbs up from everyone at the table. This is one dish that will make me go back again.

Mont Blanc 3.5/5, Passionfruit Tart 4.2/5, Coconut Pandan Chiffon Cake 4.2/5

Besides the mains, P. Bistro offers a limited but excellent selection of desserts to end the meal on a sweet note or just to rest the leg after a long day shopping at Orchard Road. We tried the Mont Blanc ($8.50), Passionfruit Tart ($4) and Coconut Pandan Chiffon Cake ($6.50). My favourite is the passionfruit tart for its tartness and pandan chiffon cake for its light and fluffiness.

Palmier 4.5/5

A must try at P. Bistro is the Palmier ($1 each). I understand there is limited bake each day, so do go early to grab it before it runs out. I called it elephant ears because of its shape. Love how the puff pastry is baked to a nice crispiness with bites of the crystal sugar.

Last but not least, how about finishing off the pastries and bakes with a cup of aromatic coffee from Dutch Colony.

P. Bistro may look like any other bistro but you will be surprised with the food they served. I was really impressed with the food I tried during my visit. My most memorable dishes are Tangy Pomelo Salad and Nonya Dory. I also like the fact that the restaurant is located at the quiet end of Orchard Road. It is definitely a good option for a meal away from the crowd.


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P. Bistro
Palais Renaissance
390 Orchard Road
#B1-06
Singapore 238871
Tel: +65 67349268
Facebook
Website
Nearest: Orchard (NS Line)

Opening Hours:
Daily: 11am - 11pm

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 to Palais Renaissance which is right after Royal Thai Embassy. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit A. Walk towards Shaw House via underpass. At the road level, walk along Orchard Road towards Royal Thai Embassy direction. Walk to Palais Renaissance which is right after Royal Thai Embassy. Walk to destination. Journey time about 10 minutes. [Map]

FUKU Fine Kaiseki Restaurant @ Mohamed Sultan Road

Fuku Fine Kaiseki Restaurant is the first ever restaurant specializes in fugu or better known as pufferfish to be opened in Asia, outside Japan. Located at Mohamed Sultan Road, the restaurant imported the highest grade fugu, known as Torafugu or Tiger Pufferfish among the 20 edible species. These prized catch are flown in twice a week from Shimonoseki.

Appetizer 3/5 and Gelatine Meat 3.5/5

The dinner started with the Appertizer and Gelatine Meat. The fugu skin tossed in a delectable sauce comes with a nice crunchy bite to whet up the appetite. I also enjoyed sucking the gelatine meat of the fugu head and cheek but it is quite boney, hence not suitable for kid.

Fugu Sashimi 4.2/5 and Lightly Boiled Fugu Skin 4/5

The highlight of the dinner has to be the Fugu Sashimi and Lightly Boiled Fugu Skin. Fugu is known for its low fat and high protein content. Hence there is no harm having more of it. The thinly sliced pufferfish sashimi has a clean taste to it with a slight rubbery texture. This is best enjoyed with the ponzu sauce. For the lightly boiled fugu skin, I was took to wrap it around some leeks to enjoy it. This comes with a more crunchy texture.

Fugu Sushi 4/5

From the fugu sashimi and boiled fugu skin, we moved on to the Fugu Sushi. Besides the skillful knife skill of the chef, the different cuts of the fugu showcases how different texture brings out the different flavour of the fugu. The fugu sushi is actually quite similar to having the squid sushi exclude the slimy texture.

Deep Fried Fugu

The seasoning and flavour of the Deep Fried Fugu is heavier and more robust. The whole execution feels like eating deep fried chicken karaage instead.

Fugu Milt (Shirako) 3.5/5

This Fugu Milt may be a bit exotic for some but I am all game to it. It is grilled and served with a lemon slice and salt. It has non of those gamey and comes with a creamy texture. However the execution was a bit on the salty side.

Fugu Hotpot (Konbu) 4/5

Fugu Hotpot (Soya Bean) 4.2/5

At Fuku, diners can also enjoy the exquisite Japanese delicacy over the Fugu Hotpot, at $70 per pot (for 1-2 pax). Currently it offers three different types of soup base. , traditional Konbu Soya Bean and Miso. I tried both the traditional tecchiri and soya bean soup base. I think the local will prefer the soya bean broth which is richer in flavour and has a nice thick creamy consistency.

Fugu Porridge 4.2/5

Pour some rice and an egg into the leftover broth and we have another dish, Fugu Porridge. The porridge carries the essence of the broth. This comforting bowl of fugu porridge is best eaten with some salted seaweed.

To try the different parts of the fugu, cooked in different ways, the Fugu Course Daikokuten ($250) which is good for up to 4 pax, allows one to do so. The courses include appetizer and gelatine meat, lightly boiled fugu skin, thiny sliced fugu sashimi, deep fried fugu, seasonal Japanese cooked dish, grilled or steamed milt, fugu hotpot with vegetables, fugu japanese style porridge and seasonal dessert.

A new offering at Fuku is the Shabu Shabu Hotpot ($70) with A5 beef imported from Miyazaki, Japan. The beautiful marbled beef literally melted in the mouth.

Many may be wary about eating fugu as it is known to be toxic. However be assured as the chefs have over 20 years of experience working with the toxic fish. In additional, the regulation set by Singapore's Agri-food and Veterinary Authority ensures the gourmet experience is 100% safe. All the internal organs have to be properly and thoroughly removed in Japan first before allowing to be imported into Singapore.


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FUKU Fine Kaiseki Restaurant
14 Mohamed Sultan Road
#01-01
Singapore 238963
Tel: +65 62358216
Facebook: https://www.facebook.com/FUKUsingapore
Website: http://www.fugu-fuku.com/
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon-Sat: 6pm - 11pm
(Closed on Sun)

Direction:
1) 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 Mohamed Sultan Road. Turn left onto Mohamed Sultan Road. Journey time about 6 minutes. [Map]