Showing posts with label Ikura. Show all posts
Showing posts with label Ikura. Show all posts

Wednesday, January 20, 2021

Angie's Oyster Bar & Grill @ Tan Boon Liat Building - A New Home For Its Seasonal Seafood And Charcoal Grilled Dishes


Angie's Oyster Bar & Grill which used to be located at Raffles Place moved to its new home at Tan Boon Liat Building. The new place is beautiful and cosy. Though it may not be as accessible by public transport compare to its previous home, there are plenty of parking lots for those driving.

Taramosalata 4/5

Our lunch started with Taramosalata ($14), a Greek meze made from tarama, and cod's roe. It has a slight pinkish colour which makes it very attractive to the sensitives, garnished with red wine shallots, Kalamata olives, dill and thyme. Best to have it together with the sourdough. I like the jalapenos served at the side, which helps to freshen up the palate.

Dorper Lamb "Lollipop" 4.8/5

The dish that sold my heart is probably the Dorper Lamb "Lollipop" ($12). It is one damn good lamb dish beautifully marinated with aromatic spices. The whole pairing of Moroccan-spiced chermoula, chipotle, grapefruit, mint salsa, poblano labneh and watercress with the fork-tender lamb may feel like there is a lot of things going on, but they work harmoniously together.

Truffled Kombu Cold Pasta, Prestige (Ikura Mountain) 3.8/5

Suitable for sharing is the Truffled Kombu Cold Pasta, Prestige ($68) topped with a mountain of ikura. The texture and flavours are spots on, but it is rather expensive though it is suitable for 3 to 4 persons.

Spanish Mussels (500g) 4.5/5

For $38, you get a whole plate of huge and plump Spanish Mussels prepared in mariniere style with a splash of Pernod. A well-executed dish that is not sophisticated yet brings up the freshness of the shellfish.

78 Degree Fremantle Octopus 4.2/5

Last but not least, we had the 78 Degree Fremantle Octopus ($36) grilled to perfection. It is tender and succulent, with a slightly crispy exterior. The smokiness further enhances the beautifully cooked dish, paired with pistou, burnt cauliflower, olive, chorizo crumbs and sea grapes.

For coffee lover, you maybe delighted to know that Anther by Glasshouse shared the same space with Angie's Oyster Bar & Grill. Coffee and pastries are available from 9am to 6pm daily.

Note: This is an invited tasting.

Angie's Oyster Bar & Grill
Tan Boon Liat Building
313A Outram Road
Singapore 169073
Tel: +65 62219555
Nearest MRT: Havelock (TE Line)

Opening Hours:
Sun-Thu: 9am - 930pm
Fri-Sat: 9am - 10pm

1) Alight at Havelock MRT station. Take Exit 1. Walk to destination. Journey time about 3 minutes. [Map]

Wednesday, October 14, 2020

Ginza Shinto @ Mohamed Sultan Road - A New Contemporary Japanese Sushi & Omakase Establishment by Chef Ron Newton Leo


Ginza Shinto is a newly opened contemporary Japanese Sushi and Omakase restaurant, nestled in one of the shophouses on Mohamed Sultan Road. Helmed by Chef Ron who has over 30 years of sushi counter experience under his belt, he sources produce from Toyosu Fish Market in Tokyo to the markets in Hokkaido and Osaka depending on the season’s best. As such, the omakase menus change biweekly according to the seasonality of ingredients.

Sweet Cherry Tomatoes from Japan with crisp Ice Plant 3.5/5

Our dinner started off with Sweet Cherry Tomatoes from Japan accompanied by crisp ice plant with truffle oil. The ice plant gets its moniker from its cool frosted look, with crystalline beads covering its stems and leaves. Crisp and crunchy, it went really well with the juicy and sweet Cherry Tomato. With such fresh and delicate flavours, just a sprinkle of salt may do more justice to the ingredients than drizzling them with sesame sauce and truffle oil.

Amaebi topped with Uni, fresh Ikura and Caviar 4.2/5

2nd course was Amaebi topped with Uni, fresh Ikura and Caviar. The creamy uni was like a salted butter that melted over the sweet and almost crunchy amaebi, which was further flavoured with a burst of savouriness from fresh Ikura and Caviar. The herbaceous oba leaf not only added a dimension of aroma but also helped to balance out the brininess of the ingredients.

Flame-seared Hotate wrapped with Nori, and Botan-ebi 4.8/5

The next course was Flame-seared Hotate wrapped with Nori and Botan-ebi. The plumb and sweet Botan-ebi left a lasting impression on my taste buds that night. Its counterpart hotate echoed a similar satisfying crunch.

Kanpachi, Toro and Dashi-rolled Hirame 4.2/5

For Sashimi course, we had Kanpachi, Toro and Dashi-rolled Hirame with fresh Hanaho. The toro here was one of the finest I had tried. But other than the fresh ingredients, what I appreciate is that Chef Ron actually took the effort to teach his diners how to appreciate Hanaho. I always find it a pity to see people chucking it, and oba leaves aside as simply garnishes.

Miyazaki A5 Wagyu 4.5/5

Next up we had Miyazaki A5 Wagyu with a raw quail egg yolk and homemade beef sauce (consume by mixing the egg yolk in the beef sauce before dipping the beef in). Mine had been seared to perfection, rendering just enough fats to release its flavours.

Kanpachi Aburi with Bonito Flakes 4.2/5

The Sushi course reflected Chef Ron's creative take in contemporary Japanese dining. Kanpachi Aburi with Bonito Flakes was flavourful on its own without any dipping sauce, thanks to the savoury Bonito Flakes that was made in house. This extra touch also added an interesting dimension to the bite.

Aburi Amaebi with Foie Gras 4.5/5

Next sushi was my favourite of the evening - Aburi Amaebi with Foie Gras, sprinkled with grated yuzu zest. Torching the foie gras which melted over the amaebi, what surprised me was the hint of pepperiness exuding from the foie gras spread, which sang in harmony to the sweetness of the amaebi. The Aaburi amaebi had taken on a firmer texture, which made the sushi even more luscious and mouth-filling along with the fats lent from the foie gras.

“Forget Me Not” 3.8/5

“Forget Me Not” Nigiri Sushi is one of the restaurant's signatures. Focusing on textural contrast, in between the sushi rice and the top layer of fatty negitoro and creamy uni, Chef Ron inserted a layer of mini roasted, crisp rice puffs. That not only gives that desirable crunch, but they also release a nutty aroma to the sushi. However, I find the ingredients rather separated as the ingredients were gone much faster than the sushi rice itself.

Mini Ikura Uni Don 3.8/5

We also had a Mini Ikura Uni Don. What stood out other than the fine ingredients is the rice underneath, which has mini rice puffs mixed into it to provide that nutty flavour and textural contrast. However, with Ikura as the main ingredient, it got quite saltish towards the end. In conjunction with the grand opening, there is a Lunch Special, featuring a more luxurious version - $35 Negitoro Ikura Uni Don (U.P. $55). Each rice bowl will be served with a side of chawanmushi and miso soup. The Grand Opening Special is only available for dine-in during lunch from 12 October 2020 onward, while stocks last.

Botanebi Miso Soup 3/5

Dinner ended with a bowl of Botanebi Miso Soup with seaweed, tofu & egg. It was quite saltish, but the addition of fluffy egg helped to ease that out a little.

There are three omakase menu selections for dinner with a 5-course ‘Gin’ Menu at $150, 8-course ‘Ginza’ Menu at $220 and 9-course ‘Shinto’ Menu at $300. Otherwise, you can also go for Chef’s luxe tasting menu for lunch with the 7-course Mini Kaiseki menu ($65) that comprises of an appetiser, sashimi, yakimono, mushimono, sushi, soup and dessert.

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.

Ginza Shinto
5 Mohamed Sultan Road
Singapore 239014
Tel: +65 89388355/ +65 69708355
Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Mon-Sat: 12 - 230pm, 6 - 11pm
(Closed on Sun)

1) Alight at Fort Canning MRT station. Take Exit A. Walk down River Valley Road to Mohammed Sultan Road. Turn left onto Mohammed Sultan Road. Walk to destination. Journey time about 8 minutes. [Map]

Monday, October 14, 2019

Amazing Hokkaido @ Robertson Quay - Experience The Charm Of Authentic Izakaya Culture


Amazing Hokkaido is the newest addition to Robertson Quay, that features a plethora of Japanese offerings using fresh produce flown in daily from Hokkaido. The interior which can sit up to 100 people, comes with colourful fabric and posters of Hokkaido; reminiscent of a bustling izakaya in Japan.

Melty 7 Kinds of Tsukune 3.5/5

Known as the birthplace of yakitori, the Melty 7 Kinds of Tsukune ($28.90++) features 7 different skewers with a variety of toppings such as mentai mayo, fondue cheese and wasabi for that extra kick.

Muroran Yakitori 4.2/5

A classic Hokkaido skewer dish with an 80-year history is the Muroran Yakitori ($3.90++). The famous Hokkaido dish features grilled pork and onion on skewer paired with mustard. It is tender and juicy with a hint of smokiness. This is a must-order here.

Sasaki's Farm Organic Vege Salad 3/5

I am afraid I do not know how to appreciate the Sasaki's Farm Organic Vege Salad ($15.90++), especially when it is served in its raw form. These organic vegetables are freshly imported from Sasaki Farm, which adopts recycle-based agriculture. Though not a fan of the dish, the vegetables are really sweet on its own.

Sashimi Hachimori 3.8/5

Seafood lovers are in for a treat with the Sashimi Hachimori ($39.90++)  It comes with an assortment of 7 different kinds of sashimi. In the bowl and winding staircase-like structure at the sides, there are Tuna Akami, Scallop, Salmon Roe, Octopus, Yellow Tail, Salmon and Sweet Shrimp. However, I find the sashimi are too tiny cut, for a substantial appreciation.

Bursting Salmon Roe Rice Bowl ($39++)

Oder the Bursting Salmon Roe Rice Bowl ($39++) and be prepared for a spectacular sight. The servers will crowd around the customer, chanting enthusiastically to live taiko beats, as they heap spoonful after spoonful of ikura on the bowl of sushi rice.

Hokkaido Wagyu Steak 4/5

Do keep a distance from the Hokkaido Wagyu Steak ($23.90++) as it is set ablaze at tableside. This adds a hint of smokiness and caramelisation to the meat. It also comes with yuzu kosho, sea salt, wasabi and steak sauce at the side, for those who like that extra flavour.           

Amazing Hokkaido can offer fresh produces because it works with a special selection of gourmet partners such as Kaneshime Takahashi fishing company for its sashimi, Yamamura seafood processing industry for its fresh seafood and Sasaki Farm for its organic greens.

Note: This is an invited tasting.

Amazing Hokkaido
Riverside View
30 Robertson Quay
Singapore 238251
Tel: +65 62350212
Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Daily: 530pm - 11pm

1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction of Clemenceau Ave and River Valley. Cross the road. Turn left and walk down Clemenceau Ave. Turn right onto Unity Street. Then left onto Merbau Road. Walk to destination. Journey time about 8 minutes. [Map]