One Prawn Co @ New Bahru - A Modern Asian Seafood Restaurant That Challenges Traditional Flavour Pairings

From its humble beginnings as a hawker stall at Golden Mile Food Centre, One Prawn Co has undergone an impressive evolution under the bold vision of Chef Gwyneth Ang. After expanding into a dine-in space at Macpherson (later rebranded as Zhup Zhup), her adventurous culinary journey continues with a brand-new modern Asian seafood restaurant at Singapore’s latest lifestyle hotspot, New Bahru.

Fresh Ostra Regal Oysters and Lime Cheek 4.2/5

We started the meal with Fresh Ostra Regal Oysters ($36), which delivered sweet and briny flavours that filled the palate with the essence of the ocean. The lime cheek provided a subtle citrusy lift, enhancing the natural freshness of the oysters.

Beef Bulgogi and Bafun Uni 4.2/5

An unexpected yet harmonious pairing, the Beef Bulgogi and Bafun Uni ($24) was served atop a buttery, crispy toast. The rich umami flavours of the bulgogi and uni blended seamlessly, creating a bold, indulgent bite.

Seaweed Skate and Lime Crema 4.2/5

The Seaweed Skate ($12) was crispy on the exterior and moist inside, offering a meaty and satisfying bite. The lime crema added a refreshing zesty contrast, complementing the fish's natural flavours.

Dry-aged Hamachi, Kimchi, Puffed Rice 4.5/5

Though visually unassuming, this dish was a pleasant surprise. The tangy kimchi amplified the umami depth of the Dry-aged Hamachi ($26), while the puffed rice provided a light crunch, adding textural contrast to the dish.

Haricot Verts and Burrata 5/5

A highly recommended dish, the Haricot Verts and Burrata ($24) pairs sambal with burrata — an unexpected but genius combination. The spicy, umami-laden sambal beautifully complements the creamy, milky burrata. This dish was so good that I immediately recommended it to my friends as a must-order.

Coconut Chicken Broth, Prawns White Fungus 3/5

The Coconut Chicken Broth ($26) with prawns and white fungus fell short of expectations. The broth was too salty, overshadowing the sweetness of the coconut and chicken essence. That said, the fresh, perfectly cooked prawns were a highlight, boasting a crunchy and succulent bite.

Holy Haddock! - Signature Fish Burger 4.8/5

The star of the night was the Holy Haddock! – Signature Fish Burger ($24). A buttery toasted brioche bun sandwiched with a moist, flaky fish patty, elevated by a yuzu aioli that added a bright, citrusy touch. For an extra indulgence, diners can top up $75 for 30g of caviar, creating a next-level fish burger experience.

King Crab, Preserved Radish Butter, Green Chilli 4.2/5

The King Crab ($32 per 100g) was generously topped with preserved radish butter and green chilli, which beautifully complemented the sweetness of the crab meat. While the accompanying sourdough bread was a nice touch, there wasn't enough sauce to mop up, leaving us wishing for more of that flavorful buttery goodness.

Gindara, Seaweed Congee, Jujube 4/5

Instead of the crowd-favourite Lobster Poached Rice, we opted for the Gindara, Seaweed Congee ($20 per 100g), and Jujube. The smoky, crispy skin and fatty, flavourful flesh of the gindara were delightful. However, this dish is not recommended for children, as the fish contains many small bones. The smooth and creamy congee, infused with seaweed and jujube, added an extra layer of depth and comfort to the dish.

Tropical Fruits, Lime Mousse, Pavlova 4.2/5

To wrap up our meal, we indulged in the Pavlova with Tropical Fruits and Lime Mousse ($15). The light and airy pavlova was perfectly balanced — not overly sweet — with the tropical fruits adding a bright, juicy contrast. The lime mousse introduced a refreshing, zesty finish, making this a fantastic ending to the meal.

One Prawn Co's latest venture at New Bahru is an exciting fusion of Asian flavours with contemporary execution. Chef Gwyneth continues to push boundaries, offering creative dishes that challenge traditional flavour pairings while maintaining familiar comfort. The Haricot Verts and Burrata, Holy Haddock! Fish Burger and King Crab with Preserved Radish Butter are definite standouts, making this a must-visit for seafood lovers looking for something new and adventurous.

Note: This is an invited tasting.


One Prawn Co
New Bahru
46 Kim Yam Road
#01-10
Singapore 239351
Tel: +65 83660130
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Lunch: 11am - 3pm
Bites: 11am - 6pm
Dinner: 6pm - 10pm
Drinks: 11am - 10pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction River Valley Road and Clemenceau Ave. Cross the road and cut through UE Square to Unity Street. Turn right onto Unity Street and walk to Mohamed Sultan Road. Cross the road and walk to Kim Yam Road. Walk down Kim Yam Road. Walk to destination. Journey time about 10 minutes. [Map]

Yaki Yaki Bo @ NEX – Revamped Grand Menu, Value-for-money Weekdays Set Lunches

Teppanyaki enthusiasts, rejoice! Yaki Yaki Bo has unveiled a revamped grand menu featuring teppan combos and affordable weekday set lunches starting from just $14.90.

Sliced Beef Set Lunch 4/5

We tried the Sliced Beef ($16.90) and Chicken Steak ($14.90) lunch sets, with a choice of either black pepper or garlic shoyu sauce for the meats. Each set is accompanied by moyashi (bean sprouts), Japanese steamed rice, miso soup, salad, and homemade pickles. For a small additional fee of $2, you can upgrade to tamago or garlic rice.

Chicken Steak Set Lunch 4/5

The Sliced Beef Set Lunch offers tender, juicy cuts of beef, perfectly cooked to your preferred doneness. The Chicken Steak Set Lunch is another solid choice, with tender, succulent pieces of chicken that are pan-seared to perfection. Other set lunch options include Sliced Pork and Shiromi Fish, both priced at $14.90, offering the same value and delicious combinations.

Mentaiko Takana Fried Rice 3.5/5

We ventured into the grand menu with the Mentaiko Takana Fried Rice ($5.90), a smoky fried rice dish infused with the prized umami of mentaiko and Japanese pickled mustard greens. While flavourful, the mentaiko taste was more subtle than we had hoped.

Gindara Tsutsumi Yaki 4.2/5

Highly recommended by the staff, the Gindara Tsutsumi Yaki ($19.90) features a generous portion of black cod simmered with mushrooms in a citrusy, flavourful broth. This dish was a standout, and we would definitely return for it.

Tenderloin Steak 4/5

One of the must-try new dishes is the Tenderloin Steak ($30.90). It boasts a tender and flavourful prime cut of meat, making it a perfect choice for beef lovers.

Camembert Cheese Lava Okonomiyaki 3.5/5

The Camembert Cheese Lava Okonomiyaki ($18.90) elevates this classic dish with melted camembert at its centre. Unfortunately, our experience didn't achieve the full "lava" effect, as the cheese wasn't as molten as expected.

However, the combination of flavours remained delightful. The pancake is packed with crunchy vegetables like cabbage, which gives it a satisfying bite, while the exterior is crispy and well-grilled. If the cheese melted more thoroughly, it could elevate the dish to another level of indulgence. Still, even without it, this unique take on okonomiyaki is a flavourful treat worth trying for cheese lovers.

Hanpen Cheese Yaki 4/5

To satisfy our cheese cravings, we tried the Hanpen Cheese Yaki ($8.90), a delightful Japanese fish cake filled with gooey, melty cheese and grilled to perfection with a crispy exterior.

The soft texture of the hanpen paired with its crispy exterior made this a perfect shareable dish.

For seating, you can opt for counter seats to watch the skilled teppanyaki chefs in action or choose a side table if you prefer a more relaxed dining experience. For those seeking variety, the Teppan Combos start at $23.90, featuring a choice of beef, chicken, or pork paired with seafood such as buttery Shiromi or fresh Ebi.

At both Nex and Jurong Point outlets, weekday set lunches are available from 11:00 am to 4:30 pm, excluding public holidays. Enjoy special Purchase-With-Purchase promotions until 30 November 2024 to celebrate the new menu. With any main dish, you can add on a glass of Hanzo Kaminoho Junmai Daiginjo (60ml) or a Crème Brûlée with Matcha Gelato for just $5.00.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Yaki Yaki Bo
NEX
23 Serangoon Central
#B1-79
Singaore 556083
Tel: +65 6634 0015
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Website
Nearest MRT: Serangoon (CC, NE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Serangoon MRT station. Take Exit G. Walk to destination. Journey time about 3 minutes. [Map]

Setsuri Ishinomake @ Guoco Midtown - Celebrating the Art of Japanese Grilling

Setsuri Ishinomaki, the latest concept under the Ishinomaki Group, has made a remarkable entry at Guoco Midtown. This restaurant honours the best of Japan's grilling techniques, featuring four distinct methods: Genshiyaki, Warayaki, Robatayaki, and Rogama. Focusing on showcasing nature's finest ingredients, Setsuri Ishinomaki delivers an exceptional dining experience that blends tradition and innovation.

Iburigakko Shiitake & Cream Cheese with Crackers 4/5

We began our dinner with a couple of light snacks, perfect for pairing with pre-dinner drinks. The Iburigakko Shiitake & Cream Cheese with Crackers ($10) was particularly addictive. This delightful dish features a pate of smoked pickles, mushrooms, and cream cheese, shaped like a scoop of ice cream and served with crispy crackers.

Tsubugai, Tako Kimchi 3.5/5

The Tsubugai, Tako Kimchi ($12) combines sea whelk, octopus, and kimchi. The vibrant flavours and delightful crunch of the sea whelk and octopus make for an appetising start to the meal.

Mentai Dashi Maki Tamago 4.2/5

The freshly made Mentai Dashi Maki Tamago ($14) was well executed. Topped with spicy cod roe, the fluffy Japanese omelette offered a complex and satisfying taste profile.

Apios 3.5/5

Apios, a unique blend of yam and potato with a sweet chestnut-like flavour, was a novel experience for me. While it was enjoyable, I wished for a dipping sauce to further appreciate the ingredient.

Ebi Tempura 4.2/5

The Ebi Tempura ($22) features sweet, plump, and crispy deep-fried prawns, ideal for accompanying drinks.

The first grilling technique we experienced is Warayaki, which means 'burning straw'. This primitive method involves burning the remaining dry stalks from the autumn rice harvest and grilling them.

Hon Maguro Toro Wara Tataki 4.2/5

Salmon Wara Takaki 4.2/5

Our first encounter with the Warayaki grilling technique, which involves burning straw, included the Hon Maguro Toro Tataki ($48) and Salmon Wara Takaki ($25). Both dishes showcased the fresh and clean flavours of the fish, enhanced by a unique, underlying smokiness.

Nasu Dengaku 4/5

From the Robatayaki and Rogama section, we sampled the Nasu Dengaku ($16). This dish features Japanese eggplant coated with Kyoto red miso, providing a beautiful sweetness atop the grilled smoky charring.

Tsukune - Grilled Minced Chicken Meatballs 4.5/5

Yakitori - Grilled Chicken Thigh and Leek 4.5/5

The Tsukune ($10) and Yakitori ($10) skewers, grilled over bincho, were aromatic and perfectly charred while retaining their tenderness and juiciness. The grilled minced chicken meatballs were particularly outstanding, with added textural contrast from soft bone.

The restaurant's highlight is the Genshiyaki, an ancient art of Japanese grill. The ingredients are first skewered into bamboo sticks, and the ends of sticks are pushed into a floor of mokuhai (wood ash) specially imported from Kagoshima. The ingredients on the sticks is placed such that they lean against the stack of burning bincho, slowly basking in the gentle heat.

Ebi Genshiyaki 4.5/5

Salmon Honey Miso Genshiyaki 4.2/5

We tried the Grilled Prawns with Seafood Sauce ($12) and Grilled Salmon with Honey Miso ($24). The gentle heat allowed the ingredients' natural flavours to shine, complemented by a sweet sauce for a vibrant finish.

Gindara Saikyo Genshiyaki 4.5/5

Makarei Genshiyaki (Seasonal) 4/5

The Grilled Marinated Cod in Sweet Miso Sauce ($38) and seasonal Makarei Genshiyaki were served unadorned, allowing the fullest appreciation of the high-quality ingredients.

Kinoko Foilyaki 4/5

From the Rogama menu, the seasonal Kinoko Foilyaki, an assortment of mushrooms cooked in its own heat, offered a sweet and savoury finish.

Kani & Kinoko Donabe 3.8/5

The Kani & Kinoko Donabe ($55) features crab meat and mushrooms cooked in a claypot for those seeking a hearty dish. While the premium ingredients were appreciated, the dish could benefit from additional seasoning to enhance its flavours.

Futomaki 4.5/5

The Futomaki ($28), a traditional thick sushi roll with colourful ingredients, was a visual and gastronomic delight. The vibrant colours and diverse ingredients provided fireworks of flavours and multi-textural enjoyment, with four distinct options: Ebi, Hokkaido Crab Meat, Unagi, and Spicy Garlic Beef.

Warabi Mochi 4/5

For dessert, we enjoyed the Warabi Mochi ($8). With its gelatinous and bouncy texture, this version was elevated when paired with Okinawa brown sugar for extra fragrance and sweetness.

Sweet Potato & Chestnuts Creme Brulee 4.2/5

The Sweet Potato & Chestnuts Creme Brulee ($14) was a unique and memorable dessert. The combination of sweet potato and chestnuts with caramelised sugar provided a lovely ending to our dinner.

Setsuri Ishinomaki at Guoco Midtown offers a unique dining experience, celebrating the best of Japanese grilling techniques. With a menu honouring tradition while embracing innovation, this restaurant is a must-visit for anyone looking to savour the finest in Japanese grills.

Note: This is an invited tasting.


Setsuri Ishinomaki
120 Beach Road
#01-03
Guoco Midtown House
Singapore 189759
Tel: +65 6530 3657
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Nearest MRT: Bugis (DT, EW Line), Esplanade (CC Line)

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

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

G Izakaya @ Golden Mile Tower - 1-for-1 8-Course Japanese Omakase Till 31 May 2024, Featuring Lobster Tail, Chutoro, and Uni Hand Roll

From now till 31 May 2024, G Izakaya at Golden Mile Tower is offering a value-for-money 8-course Omakase at a promotional price of $188++ for two pax. The restaurant has garnered popularity for its seasonal omakase menus, which are offered at attractive prices.

It took us a while to locate the restaurant. When facing Golden Mile Tower, veer to the left instead of entering from the main entrance. The cosy 10-seater omakase space is next to their larger izakaya dining area.

Welcome Drink

We were each given a shot glass of Butterfly Pea Welcome Drink to start. I would have liked this a lot less sweet.

Hotaru Ika with Yuzu Miso

The starter featured Hotaru Ika with Yuzu Miso. Hotaru ika, currently in season, boasted a rich and briny flavour. It harmoniously paired with the zesty yuzu miso.

Lobster Tail with Uni Paste & Pan-Fried Scallop

The succulent Lobster Tail was served warm and accompanied by an intriguing combination of uni paste, pan-fried scallop and tempura bananas. This unexpected mix of elements was surprisingly likeable, with the sweetness from the lobster and banana complementing the umami notes of the uni paste.

3-Kind Sashimi

Next was 3-Kind Sashimi, with fresh and thick cuts of Shima Aji, Akami and Otoro.

Gindara Saikyo with Sweet Potato

Following that, the chef presented us with the Gindara Saikyo with Sweet Potato. The miso cod was firm yet flaky, and despite the side of shiokoji dressing, we found it to be adequately flavourful on its own.

Noresore with Mozuku Seaweed

I was excited to try the chef's palate cleanser of Noresore with Mozuku Seaweed, as I had never tried noresore (young conger eel) before. The noresore was light with a subtle sweetness, refreshing when paired with the tangy vinegared seaweed.

Isaki

The next part of the omakase was the 6-Piece Nigiri Sushi. First was Isaki, a lean cut white-fleshed fish.

Madai

The Madai was served next. The sea bream was mild with a clean sweetness and became one of my favourites.

Hirame

The chef lightly torched a piece of engawa for our third sushi to add on top of our Hirame.

Chutoro

The Chutoro was served with slender strips of delicate young spring onion, which I found particularly enjoyable. The fatty cut of chutoro melted in the mouth.

Hotate

Lightly dressed in soy, the plump and fresh Hotate will satisfy scallop lovers.

Uni

The last of our 6-Piece Nigiri Sushi was also a highlight of the meal. The luxurious mouthful of Uni hand roll was layered with sushi rice, chutoro, and a generous scoop of uni, all finished with a spray of gold dust. This was a flavour explosion of the sea.

Pumpkin Fish Soup with Fish Curd

The soup course varies daily, and during our visit, we were served the Pumpkin Fish Soup with Fish Curd. With its thicker consistency, the warm soup was a comforting closure before desserts.

Pineapple Sherbet and Warabi Mochi

The desserts didn't quite match the preceding dishes. We tried the Pineapple Sherbet and Warabi Mochi; while the sherbet was refreshing, it was pretty average.

Pineapple Sherbet and Warabi Mochi

The homemade warabi mochi paired with azuki beans was better, but the combination was slightly too sweet for my liking.

8-Course Omakase 4.5/5

At this 1-for-1 price point, G Izakaya's omakase offered excellent quality and value. Overall, I thoroughly appreciated the thoughtful curation of the dishes and the quality of the ingredients. I particularly liked how the ingredients' natural flavours are allowed to shine without being overshadowed by additional seasonings.

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.


G Izakaya
Golden Mile Tower
6001 Beach Road
#01-52A/B
Singapore 199589
Tel: +65 91835393
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Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Tue-Sun: 1130am - 130pm, 530pm - 930pm
(Closed on Mon)

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to Beach Road. Turn right onto Beach Road and walk down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]