Yun Nans (云海肴) @ Jewel Changi Airport - World Biggest Yunnan F&B Chain Opens Its First Outlet In Singapore

With the opening of Jewel Changi Airport, we also see a number of new F&B concepts opening in Singapore. One of them is Yun Nans (云海肴), the world's biggest Yunnan F&B chain with over 150 outlets in China has opened its very first overseas outlet in Singapore. The restaurant specialises in 高原料理 or highland cuisine, featuring the ingredients in Yunnan's natural highland terrain that is free from pollution, such as the wild porcini, wild black truffle, wheat pumpkin and edible flowers.

Spicy & Sour Egg Salad 4.2/5

Starting off we have the traditional Dai ethnic group dish - Spicy & Sour Egg Salad ($9.90). Initially I thought fried egg with mango and vegetable will taste weird but it turned out really delicious with the sour and spicy sauce bring the dish together. A very appetising salad indeed.

Stir Fried Wild Porcini with Dried Chillies 4.5/5

The Stir Fried Wild Porcini with Dried Chillies ($24.90) features wild porcini mushrooms found round 2000 to 3000m above sea level. They are flash fried with Yunnan dried chillies and garlic, for a lovely crunch and flavour.

Tossed Rice Noodles with Shredded Chicken 3.5/5

The colourful Tossed Rice Noodles with Shredded Chicken ($12.90) consists of 7 different ingredients such as the Yunnan rice noodles, shredded chicken, collybia albuminosa, mushroom, chives, carrot, purple cabbage and egg. Mixed them all up in the tangy peanut and sesame sauce for a slurping enjoyment.

Steam Pot Chicken Soup 4.2/5

A signature item here is the Steam Pot Chicken Soup ($23.90). It is amazing that not a single drop of water is used to make the soup in the handmade Jianshui clay pot, using a unique technique to do so. What result is a clear, delicate and nourishing soup, packed with flavour.

To enjoy the dish further, one can take out the tender chicken pieces from the soup that has been pressure steamed for 3 hours and toss them together with the spicy mala sauce. The restaurant even uses a special bread of black feet chicken to achieve the result they want.

Beef Stew in Copper Pot 4/5

For something more spicy is the Beef Stew in Copper Pot ($24.90). In the pot, one can find beef tendon, brisket and tripe that are braised in a soup stock of 18 different spices for 3 hours. It is then cut into smaller pieces and quick fried in spices, butter and Yunnan Qiubei chilli.

Truffle Rice Noodles in Prawn Broth

The new outlet outside China also offers some exclusive item such as Truffle Rice Noodles in Prawn Broth ($13.90) to cater for Singaporean's love of seafood. Inspired by the local prawn noodles, the chef marries prawns with wild black truffle for a hearty bowl of Yunnan rice noodle. While I didn't find the black truffle changes the profile of the dish drastically, the broth itself is good on its own packed with the rich flavour of the crustacean.

Grilled Seabass with Lemongrass 4.2/5

Is this our local sambal stingray? No it is not. It is the Grilled Seabass with Lemongrass ($22.90) that is marinated with 6 types of spices and grilled over charcoal. It is then sprinkled with an in-house chilli seasoning mix, topped with chives, chilli padi and Yunnan wild coriander before serving. The fish was moist and complemented by spicy seasoning that will be will received by the locals.

There are other exclusive dishes for Singapore such as the Stir Fried Spicy Clams, Salt Grilled Salmon Head and Charcoal Grilled Tiger Prawn. I have enjoyed the food at Yun Nans and I also find the pricing is reasonable too.

Note: This is an invited tasting.


Yun Nans (云海肴) 
Jewel Changi Airport
78 Airport Boulevard
#02-17
Singapore 819666
Facebook
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 10am - 10pm

Direction:
Alight at Changi Airport MRT station. Take Exit A or B. Walk to the link bridge to Jewel. Walk to destination. Journey time about 5 minutes. [Map]

Kilo Kitchen @ Duxton Road - Moved To Its New Location After 8 Years At Kallang

Kilo Kitchen which has been at Kampong Bugis Road for the last 8 years has relocated to its new home at Duxton Road. Retaining the same laidback vibe of its original Kilo Kitchen in Kallang, the new place stops an open-format natural kitchen and a Turkish marble and brass bar with a raw, minimalist decor, greenery and floor-to-ceiling windows.

Kilo's Seafood Ceviche 4/5

The Kilo's Seafood Ceviche ($23) hits the spot with its citrusy and spiciness amid the fresh seafood. Besides the usually tuna and snapper, I enjoyed the addition of the fresh octopus and crispy wanton skin for the extra textural bite.

Beef Tongue Taco 3/5

The Beef Tongue Taco (2 for $18 / 4 for $35) comes with tender black pepper flavoured beef tongue paired with miso, apple and jalapeno-garlic tallow wrapped in tortilla shell. The flavours are beautiful but I felt somehow not satisfy with the thin slices of beef tongue, it is not substantial enough.

Atas Lentils 3.8/5

I like the idea of the egg yolk, giving the Atas Lentils ($26) a coat of creaminess. The smokiness of the bacon gives it a nice contrast but I am not sure about the necessity of the truffle. If it comes with some some pita bread to mop up the lentils, that would be perfect. It felt a bit weird having it alone without any bread.

Squid Ink Rice 3.5/5

The Squid Ink Rice ($29) serves in claypot is defintiely eye catching but its only for plating purposes only. It was missing that smokey flavour and burnt rice grains, one would expect in claypot rice. The finishing was also on the salty side too. Apart from that, I enjoy the crispy baby squid that comes with the claypot rice.

Ricotta Gnocchi 2.5/5

I was really disappointed with the Ricotta Gnocchi ($26). The gnocchi was too doughy and bland. Even the delicious mushroom and miso butter sauce did not manage to lift the taste profile.

Grilled Whole Rainbow Trout 3.5/5

Simply cooked to showcase the flavour the ingredient is the Grilled Whole Rainbow Trout ($46). Grilled to an exterior char, the fish remained moist inside. This is paired with confit tomatoes, basil and olive oil to complement the subtle flavour of the trout.

Chocolate Terrine 4.2/5

Surprisingly my dinner ended on a high with the Chocolate Terrine ($14). The richness of the chocolate terrine, tuile and smoked salted caramel works harmoniously striking the perfect note to wrap up the dinner.

I was not impressed with the food at Kilo Kitchen. Maybe its raving reviews when it was at Kallang has set my expectation high. To be frank, checking with my dining group that has visited Kilo at Kallang, they also find the food was subpar. Not sure whether it is due to the change of chef but I hope they can pull up their socks and reach the same standard and quality they are known to be.

Note: This is an invited tasting.


Kilo Kitchen
97 Duxton Road
Singapore 089541
Tel: +65 64673987
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Tue-Fri: 530pm - 12midnight
Sat: 6pm - 12midnight
(Closed on Sun-Mon)

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. At Orchid Hotel turn right onto Tanjong Pagar Road. Cross the road to the opposite side of Tanjong Pagar Road. Walk along Tanjong Pagar Road to Duxton Hill. Turn left onto Duxton Hill and then turn right on Duxton Road. Journey time about 15 mins. [Map]

Tamashii Robataya @ North Canal Road - New Revamped Menu With Omakase Starting from $88

I am back once again at one of my favourite Japanese restaurants, Tamashii Robataya at North Canal Road to check out its revamped menu. Besides its omakase menus, it has introduced 3 more Semi-Omakase dinner menu ranging from $88 to $168. On top of that, it has also created some new a la carte dishes to delight the diners' palates.

Hairy Crab with Hokkaido Aka Sea Urchin 4.8/5

Our dinner started with the Hairy Crab with Hokkaido Aka Sea Urchin ($45). The fresh and sweet hairy crab is tossed with aka sea uni and topped with murasaki uni. It is a heavenly combination boosting with unami from the creamy sea urchins.

Sage Beef with Sea Urchin 4.2/5

Another new item on the menu is the Sage Beef with Sea Urchin ($45). The tender sage beef is wrapped with uni and topped with both uni and caviar. This is like a uni bomb that explodes in the mouth with the rich uni's sweetness. I know I shouldn't complain about the generous amount of uni but I thought lesser maybe better here for the appreciation of the age beef.

Grilled Alfonsino with Crispy Scales 4/5

The Grilled Alfonsino with Crispy Scales is a head to tail dish, not wasting any parts of the fish. The heads and fish bones are used to make the fish broth that is poured at table side. This complements the moist and succulent grilled alfonsino while the crispy scales give it an enjoyable contrast in texture.

A5 Grade Miyazaki Beef Sandwich 4.2/5

Unlike the Japanese version whereby the teriyaki sauce is already spread onto the beef sandwich, the A5 Grade Miyazaki Beef Sandwich ($98) is served with apple and chilli sauce on the side, this is to avoid the sandwich from getting soggy from the sauce. I prefer the chilli sauce over the apple sauce for that little spicy kick in the end.

Anago Foie Gras Donburi 4/5

Last but not least, we have the Anago Foie Gras Donburi ($48). Foie Gras are mixed together with Japanese rice so diners can get the rich buttery with each mouthful. The rice bowl comes with fat and succulent tempura sea eel. I felt that grilling the sea eel would be more appropriate to showcase the dish.


Note: This is an invited tasting.


Tamashii Robataya
12 North Canal Road
#02-01
Singapore 048825
Tel: +65 62220316
Facebook
Website
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

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

Direction:
1) Alight at Clarke Quay MRT station. Take Exit A. Walk towards the junction of North Canal Road and South Bridge Road. Cross the junction and continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn left into it. Look for the entrance to the building and take lift to level 2. Journey time about 8 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk towards North Canal Road. Continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn right into it. Look for the entrance to the building and take lift to level 2. Journey time about 12 minutes. [Map]

Claypots Full Circle @ Amoy Street - Seafood Influenced By Mediterranean and Asian Flavours

With the opening of Claypots Full Circle at Amoy Street in Singapore, The Claypots Group in Australia has indeed come in full circle. This seafood restaurant and bar, at its core, serves up dishes influenced by Mediterranean and Asian flavours. Interestingly, you will be surprised to know that Singapore cuisine plays a huge part in it as well. Founded by self-taught Mediterranean chef Renan Goksin, it all began when Chef Renan travelled to the South East Asia region and was captivated by our sambal stingray and chilli crab. He is particularly intrigued by the use of claypots in our dishes, which is similar to the clay earthenware pots used in Mediterranean cooking that he was familiar with. Taking inspiration from it, Claypots Australia was then established to be known for its seafood dishes with bold flavours and served in claypots. Then two Singaporeans fell in love with its seafood dishes during their stint in Melbourne as university students, which eventually led to their collaboration and establishment of Claypots' first overseas outpost.

Okra tossed with Dried Shrimp 3/5

Cheese Saganaki 3.8/5

In Singapore, you get to enjoy exclusive items such as Okra tossed with Dried Shrimp ($7) as well as the Cheese Saganaki ($15). The in-house dried shrimp paste was robust but I find the dish rather ordinary. On the other hand, the Cheese Saganaki sent much joy down to my belly as I took in the sweet, piquant, savoury flavours of the dish. Oven baked and caramelized with sugar, the Haloumi cheese takes on a whole new profile with its sugary crust. I love the candied orange that gives a concentrated amount of zest to the cheese while at the same time brightening the dish visually.

Grilled Atlantic Sardines 3.8/5

Showcasing our South East Asian flavours is the Grilled Atlantic Sardines with Kaffir Lime Leaves ($10 ). Not your typical canned sardines but specially imported fresh sardines. The highlight of this small plate is the sweet, tingling spicy sambal paste served atop. It goes really well with the rich, dense meat and addictive along the way.

Garlic Prawn 3.5/5

Experience an extra large Garlic Prawn (Market Price), which is usually a Tiger, Banana or Indian White Prawn. What we had was the Tiger Prawn which came sizzling in its own juices with olive oil and garlic in a hot plate. There is a reason why Pide is served along with it, as you simply can't help but to use it and sop up the garlicky oil, flavoured with the goodness of the crustacean juice. And please don't mistaken the seared coriander as a garnish! It is be savoured alongside the prawn for a complete satisfaction.

Moroccan Claypot 3.5/5

Afterall all the rich, garlicky and spicy stimulation, Moroccan Claypot ($26) was extra comforting on my senses. The pot houses fish fillets, mussels and clams, prepared with an aromatic herb and spiced tomato based sauce, sweetened with vegetables such as roasted peppers, eggplants and zucchini that are well cooked down to release all their sweet juices. Stirring it up and you will find a bed of cous cous at the bottom, flavourful with all the mixture of herbs, spices, sauces and juices.

Full Circle Port Arlington Mussels 3/5

One of Claypots' signature sharing plate is this Full Circle Port Arlington Mussels ($25) in a garlic and herb mix. The mussels were elegant and delicate. The sauce is again, spicy and garlicky, like a diluted version of their homemade sambal paste. I would prefer the sauce to be simply wine and butter with garlic and herbs, as the spices start to get a little overwhelming after a few dishes.

'Fish of the Day' with Chermoula 3.5/5

Our 'Fish of the Day' (Market Price) was Red Snapper. Very lightly seasoned, a specially made Chermoula, a Tunisian sauce traditionally used to pair with seafood was served alongside to complement the fresh meat. Any more 'sambal' would have ruin the meat for sure.

St Kilda Shellfish Stir-fry 3.5/5

As a finale, we had their signature St Kilda Shellfish Stir-Fry (Market Price). It is a blackboard special that came in a visually astounding serving of seafood stacked together including flower crab, mussels, clams and prawns, tossed in coriander, lemongrass and spices in a wok. I love the rice, which were plumped with juices and its spicy house gravy from the ingredients. I also adores the coriander and ginger that comes along in the dish.

Like many, I thought Claypots Full Circle was a claypots dining concept initially. It is essentially a seafood dining bar but its identity may be more striking if there are more dishes served in claypots. That said, I appreciate how it celebrates our South East Asian flavours and dishes by serving up really solid housemade sambal. Do grab a cup of 'Coffee' when you are here, concocted with Bourbon, Frangelico liqueur, Expresso, milk and Maraschino cherry syrup. It goes really well with the punchy flavours of the dishes, and the bonus is that you can easily sneak a cup into your office cubicle!

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Claypots Full Circle
103 Amoy Street
Singapore 069923
Tel: +65 62032203
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 1030am - 12midnight
Sat: 5pm - 12midnight
(Closed on Sun)

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

Shima @ Goodwood Park Hotel - A New Refreshed Spring Kaiseki Menu

To mark the Spring season in April, Shima at Goodwood Park Singapore unveils a fresh Spring Kaiseki menu, specially crafted by award-winning Chef Hoshiba Fumihiko. To imbue in his dishes the seasonal feel and flavours of Spring, only premium seasonal ingredients are chosen, inviting diners to have a taste of an authentic kaiseki meal of Japan.

Appetizer 3.5/5

Sakura blossom, an indicator of Spring, comes in a form of an intricate handmade Sakura Beancurd, plated alongside with fermented and salted bonito on Japanese mountain yam, and springtime favorite Turban Shell. Lifting the lid of the porcelain bowl uncovers a rare spring delicacy, the Hotaruika Firefly Squid, marinated in a vinegar miso. I learnt that this well-loved springtime ingredient actually glows in water and lights up the waters of Toyoma Bay every Spring.

Stewed Dish 4/5

Shark's fin is considered a delicacy and a form of status symbol in Japan. Served atop the Chawanmushi, it contributes to an even smoother mouth-fill of the egg custard, that quivers readily. What piqued my taste buds was the sweet sesame tofu cube at the core. Relatively denser and firmer, the contrasting texture and flavor against the silky and savoury egg custard makes this dish really enjoyable.

Seasonal Sashimi 4.2/5

Flown in once a week from Japan, we had Otoro, Japanese Seabass and Sweet Prawn. Every piece of it was luscious and left me craving for more.

Simmered Dish 3.5/5

A Kaiseki meal not only showcases the beautiful flavours of the season but also the chef's collection of skills and techniques mastered over the years. A rich broth of Mackerel and Sweet Rice wrapped in pickled cherry blossom leaf and then slow-simmered. A nimono dish as such typically takes a chef at least 10 years to master, with preparation done over the course of two days under constant supervision. So do take your time to appreciate each and every element, including the cherry blossom leaf, an edible wrapper which imparts a interesting flavour to the sweet rice.

Grilled Dish 3/5

Fresh Red Sea Bream is topped with bright tamago, as motif of the sakura’s pollen during Spring. However, the highlight of the dish is neither the fish nor the Hokkaido abalone but the baby green peach that bursts with refreshing sweetness.

Fried Dish 3.8/5

We had crispy fried Asparagus, Sakura Ebi mixed with soramame (broad bean) and a hand carved butterfly from Sweet Potato to symbolises Spring. I like the ebi soramame mixture. It's like eating a piece of nicely fried yam but denser with an elevated savouriness.

Pink Sakura Noodles 4.2/5

Before coming to dessert, we had a romantic bowl of Pink Sakura Noodles, made by blending specially selected cherry blossoms. Firm and springy, this is possibly my favourite dish of the evening.

Sakura Mochi and Fresh Fruits 4/5

Dessert was Sakura Mochi and Fresh Fruits. What's notable is that the mochi is made with real grains, which gives a lot more bite and texture. I love the fruits, especially the honeydew that releases an intense sweet and almost winey juice.

The seasonal spring kaiseki menu has already started on 1st April. Lunch kaiseki menu starts from $68++, and the dinner kaiseki menu starts from $88++. For the premium dinner sets at $138++, $188++ and $288++, diners get to enjoy more premium ingredients such as A5 Wagyu with King Prawn and Oyster, Japanese Lobster and Hokkaido Abalone.

Photograph and written by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Shima
Goodwood Park Hotel
22 Scott Road
Level 1
Singapore 228221
Tel: +65 67346281
Facebook
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction: 
1) Alight at Orchard MRT station. Take Exit A. Walk down Scotts Road to destination. Journey time about 12 minutes. [Map]

Ami Ami @ Great World City - Seafood, Tempura and Robatayaki

Shokutsu Ten Japanese Food Street has moved into the city with the opening of its third outlet at Great World City. The Japanese food enclaves at its third venue presents 5 food, beverage and retail brands under one roof. Joining Ichiban Boshi and Kuriya Japanese Market in the expanded area at the basement of Great World City is Ami Ami, helmed by award-winning Master Chef Naoki Tsuzuki. Diners at Ami Ami can enjoy seasonal catch freshly air-flown from Japan thrice weekly.

Fuji Sashimi 5 Kinds 4/5

With freshness that is flown in thrice weekly, we just have to try the sashimi at Ami Ami. We had the Fuji Sashimi 5 Kinds ($26.80) that consists of Maguro, Salmon, Sawara Aburi, Kampachi and Tai. For the pricing, it is quite a steal.

Fish in Two Ways  - Sashimi 4.2/5

Fish in Two Ways  - Grilled 4/5

Diners can select from the variety of freshly flown seasonal catch and request the kitchen to have the Fish Done In Two Ways (Seasonal Price). We had the Kodai (Sea Bream) which is first served in sashimi to enjoy the natural quality and flavour. The other half of the sea bream is lightly seasoned with salted and grilled to perfection. It was moist and sweet.

Egg Tempura & Vegetable Kakiage Tempura Rice Bowl 4/5

An original creation by Chef Tsuzuki is the Egg Tempura & Vegetable Kakiage Tempura Rice Bowl ($6.50). The centerpiece is the onsen egg wrapped in deep fried beancurd skin. Break the yolk and one can dip the tempura into the runny yolk or mix it together with the rice for a fuller enjoyment.

Live Scallop Robatayaki with 3 Toppings 3/5

From the robatayaki menu, one can have the Live Scallop Robatayaki with 3 Toppings ($19.80) which is charcoal grilled and topped wit crabmeat, sea urchin and salmon. It looked really appetising but I thought it fell short of expectation. I have also never like the idea of cooking sea urchin, the sweetness always seems to be lost under heat. It just a waste for such premium ingredient.

Ami Ami Set

Can't decide what to order at Ami Ami? To make it easy, you can go for the Ami Ami Set ($45.80) which consists of sashimi of the day, charcoal-grilled live scallops, prawn, chicken, fish & vegetable tempura, egg tempura & vegetable kakiage tempura rice bowl, miso soup and pickles.

Note: This is an invited tasting.


Ami Ami
Great World City
Shokutsu Ten Japanese Food Street
#B1-01/02/03/04
1 Kim Seng Promenade
Singapore 237994
Tel: +65 68359071
Facebook
Website
Nearest MRT: Orchard (NS Line), Outram Park (EW Line, NE Line), Tiong Bahru (EW Line)

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

Direction:
1) Alight at Orchard MRT station. Take Exit B. Walk to bus stop opposite Orchard MRT station (Stop ID B09022). Take bus number 16 or 175. Alight 4 bus stops later. Journey time about 12 minutes. [Map]

2) Alight at Outram Park MRT station. Take Exit A. Walk to bus stop opposite Outram MRT station. (Stop ID B06011). Take bus number 75 or 970. Alight 5 stops later. Walk to Great World City. Journey time about 12 minutes. [Map]

3) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station (Stop ID 10169). Take bus number 5, 16 or 195. Alight 4 stops later. Walk to destination. Journey time about 15 minutes. [Map]