SENS Dining @ Holland Village - New Menu With Innovative Add-ons Plus A Hidden Bar Concept

Known for its contemporary Japanese cuisine, SENS Dining at Holland Village has recently launched a new menu, offering innovative new dishes and sets for sharing. In addition, to deliver an even more unique experience, SENS Dining has also incorporated a Japanese whisky and cocktail bar concept - Bar Nikai.

Yagura Ketsuga Sushi Box 4.5/5

Available in limited sets daily, Yagura Ketsuga Sushi Box ($88) allows you to create your own handrolls using the beautiful ingredients provided - a combination of fish and seafood, beautifully arranged in a tower modelled after an ancient Japanese fortress. The first tier of the box (the roof of the tower) holds the pieces of crispy seaweeds; the second tier is loaded with uni, negitoro, ikura and avocado, while the last tier is a chirashi of scallops, salmon, tuna and Hamachi atop sushi rice. It is a tasty and fun way to present and enjoy the food.

Sushi Tacos 4.5/5

Its all-new Sushi Tacos fit perfectly into its Bar Nikai concept. The taco shell is made of ebi senbei prawn crackers, available in five flavours: Ebi with Tobiko ($8), Tsubugai Shellfish ($8), Salmon Mentai ($12.50), Negitoro ($13.20) and Hotate Uni ($25.80). As the ingredients for the sushis were pretty mouth-filling and buttery, the extra crunch and slight savouriness from the taco shell complement the texture and flavour exceptionally well.

Hokkaido Treasure Don 4.5/5

Hokkaido Treasure Don ($48.80) highlights the freshness of the ingredients. Revamped with additional ingredients, the oyster is a rare treat from a don.

Aburi Sugoi Maki 4/5

A crowd-pleaser is the Aburi Sugoi Maki ($18.50) - Seared Avocado Salmon maki roll with Century Egg sauce and Flying Fish roe. What makes this special is the use of century egg sauce. The maki was good, but the century egg sauce was less distinctive than I had expected.

Wagyu Sukiyaki Set 4.5/5

The Wagyu Sukiyaki Set ($39.50) is my all-time favourite with its extremely comforting broth. The broth's recipe has been tweaked to make it even more flavourful.

Kurobuta Rosu Katsu 4/5

Kurobuta Rosu Katsu ($19.80) features an aged Kurobuta pork cutlet. The pork has been aged for a richer flavour. The katsu wasn't as moist as I had wanted, but I still enjoyed its clean taste and crusty texture.

Bar Nikai curates a wide array of rare Japanese whiskies and Sakes from independent breweries. In addition, the cocktail menu features Japanese culinary-inspired drinks.

Enjoy 1-for-1 tacos for the entire month of November 2022. You get the options of Tsubugai Taco, Negitoro Taco or Salmon Mentai Taco. The free taco will be of the same flavour and exclusively for dine-in. Best to go with a drink or two from the bar!

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.


SENS Dining
243 Holland Avenue
Singapore 278977
Tel: +65 62625618
Facebook
Instagram
Website
Nearest MRT: Holland Village (CC Line)

Opening Hours:
Mon-Sun: 1130am - 3pm, 530pm - 10pm

Direction:
Alight at Holland Village MRT station. Take Exit B. Turn left and walk to destination. Journey time about 3 minutes. [Map]

Imakatsu @ Tanjong Pagar Centre - Special Hokkaido Pork Set For Limited Period

Awarded Bib Gourmand in the Michelin Guide Tokyo 2015, Imakatsu at Tanjong Pagar Centre has recently launched a Special Hokkaido Pork Set for a limited period, from 1 November to 31 December 2019. The special set menu will only be available during dinner, and it is limited to first 15 customers each day.

The Special Hokkaido Port Set ($23++) comes with 120g of Hokkaido Pork Katsu, Hokkaido Pork Stewed, Salmon Miso Soup, Hokkaido Rice and Cabbage.

Hokkaido Pork Katsu

What makes the pork cutlet at Imakatsu so tender and juicy is their cooking method. Instead of deep-frying in hot temperature, the restaurant takes its time to fry it at low temperature. It ensures the pork remains tender and juicy. It is then allowed to rest longer than usual, cooking in its own steam. By doing so, excess oil is dripped off and allowing the juice of the meat to settle, enhancing the texture. The other highlight of their katsu, is the light and airy breadcrumb. It gives the pork katsu a delightfully crunchy bite.

Hokkaido Pork Stewed

The beauty of the set is that it allows diners to enjoy the Hokkaido pork in 2 ways. Besides deep-frying, you have it stewed.

Salmon Miso Soup

Fresh Cabbage

The value for money set comes with a bowl of miso soup with chunks of salmon in it. That is quite a sell as most restaurants serve their miso soup without any ingredients in it. Not to forget the free flow fresh cabbage that comes along with the Special Hokkaido Pork Set too.

Unatama Don 

It is not just all about katsu at Imakatsu. The restaurant also offers several rice bowl dishes, katsu curry and udon on their menu. One of my favourite items, when I am not in the mood for fried food, is their Unatama Don Set ($18++). The rice bowl comes with tender pieces of unagi and a poached egg. Completing the set is free refill fresh cabbage, miso soup and pickles.

Last but not least, hitting the home run for me is the Japanese premium Koshihikari rice. The beautifully cooked fluffy short grain rice is soft and goes perfectly well with the tonkatsu.

Note: This post is brought to you by Imakatsu Tanjong Pagar


Imakatsu
Tanjong Pagar Centre
7 Wallich Street
#01-06
Singapore 078884
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily:
1130am - 230pm (last order)
530pm - 9pm (last order)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A or B. Walk to destination. Journey time about 3 minutes. [Map]

Japan Gourmet Hall SORA @ Changi Airport Terminal 1 - Showcasing Dishes From Fukuoka, Hokkaido and Kanagawa

Japan Gourmet Hall SORA has opened a new outlet at Changi Airport Terminal 1. Now it has 2 outlets at both Changi Airport Terminal 1 and 2. The new outlet at Terminal 1 houses three restaurants - Ikkousha, Yoshimi and Megumi Maru, showcasing Japanese dishes from three prefectures (Fukuoka, Hokkaido and Kanagawa).

Special Tonkotsu Ramen 4.2/5

First stop is Ikkousha from Fukuoka that is known for its Yatai-style ramen. The chain started in March 2004, and now it has 62 outlets in the world. Over at Singapore, one can savour exclusive dishes prepared in Yatai-style such as the Special Tonkotsu Ramen ($18.70), Special Red Chilli Ramen ($20.90) and Special Black Garlic Ramen ($20.90) and more. I tried the Special Tonkotsu Ramen, which comes in a bowl of silky and milky tonkotsu broth, made by simmering pork bones for many hours. It is lighter and less salty compared to many other ramen places. What impressed us is the beautifully boiled char siu that complements the bowl of ramen.

Kaisen Maze Don 4/5

Next stop is Megumi Maru, Singapore's first-ever maze don concept created by Misaki Megumi Suisan. We tried both the Kaisen Maze Don ($18.80) and Aburitoro Maze Don ($35.10). The Kaisen Maze Don is an assorted poke bowl comprising akami, salmon, boiled prawn, unagi, takuan, onsen tamago and sushi rice. The star has to be the uni dressing, a combination of sea urchin and shoyu, that binds all the ingredients together.

Aburitoro Maza Don 4/5

For those that are not into raw food, there is the Aburitoro Maze Don. The otoro is flame seared and perched on a bed of sushi rice. It is accompanied with a variety of healthy vegetables, like ladyfinger and purple cabbage, with an onsen egg capping the line-up.

Maguro Mentai Roll 3.5/5

Good for sharing is their maki rolls. I had their Maguro Mentai Roll ($15.90). I think anything mentaiko works wonder, and this is harmonised by the refreshing cucumber. Other crowd pleasers include salmon cheese roll, caterpillar roll, anago roll and more.

Pork Loin Katsu Set 3/5

The third and last concept at SORA Terminal 1 is katsu curry specialist Yoshimi. The restaurant has over 19 outlets in Japan, and this is the first time opening an outlet outside Japan. We started with the Pork Loin Katsu Set ($23.80) which comes with a bowl of miso soup, rice and cabbage.

Mille-feuille Katsu Set 4/5

Compared to the pork loin katsu set, I would prefer the Mille-feuille Katsu Set ($26.80) which boasts 16 layers of pork. It is more tender than the pork loin. A worthy note is the delicious and fragrant curry that consists of over 15 herbs and spices blend. It complements the pearly Japanese rice excellently.

Omurice Curry 3.8/5

For the Omurice Curry ($16), it has both vegetarian and non-vegetarian version. I personally prefer the non-vegetarian version as the curry is more robust with the beef stock in it. Not to forget the fluffy egg dome that conceals the Japanese rice in it.

Mixed Berry Pancake 4/5

If you have a sweet tooth, Yoshimi is the only concept that offers desserts on their menu at the terminal 1 outlet. The Mixed Berry Pancake ($19.80) is soft and fluffy, with the right balance of sweetness from the whipped cream and acidity from the mixed berry compote. If you have this too heavy, you can also grab a Hokkaido Soft-serve Ice Cream ($6.90) to go.

Note: This is an invited tasting.


Japan Gourmet Hall SORA
Changi Airport Terminal 1
80 Airport Boulevard
#03-21
Singapore 819642
Tel: +65 6242 9087
Facebook
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 10am - 11pm

Direction:
1) Alight at Changi Airport MRT station. Take Exit A or B. Walk to sky train. Take the sky train to Terminal 1. Walk to destination. Journey time about 5 minutes. [Map]

Don Meijin @ Ramen Champion Bugis+ - Local Inspired Spicy Chilli Crab Tendon

If you think Ramen Champion at Bugis+ is all about ramen only, then you are wrong. It welcomes Don Meijin, a brand new donburi specialist offering a wide variety of donburi on the menu. You can get Japanese rice bowls ranging from tendon to katsudon, roast beef don to butadon using short grain Japanese rice that is specially imported from Hokkaido.

Signature Tendon 3.8/5

The Signature Tendon ($13.80) is topped to the brim with fried tempura such as prawns, asparagus, eggplant, pumpkin, salmon and kakiage. It was quite a hearty and substantial meal with the amount of rice and ingredients. While the tempura batter is light and thin, it wasn't as crispy as I would have thought. I also did not quite enjoy the pumpkin which was a bit hard in texture. If you prefer the rice to be more saucy, you can always add more of the tendon sauce which is available at the table.

For an additional $2, you can enjoy another way of appreciating the signature tendon. You are giving pot of dashi soup which you can pour into the remaining bowl of rice and have it together with the rice crisp and wasabi.

Spicy Chilli Crab Tendon 3/5

Newly introduced is the local inspired Spicy Chilli Crab Tendon ($14.80) which is similar to the signature tendon except that it is drenched in  a pool of homemade spicy chilli crab sauce. While I like the idea, I didn't think it go well together as a dish.

Pork Shogayaki Don 4.2/5

What I enjoyed more at Don Meijin is actually not their tendon but the other rice bowls. For example, the Pork Shogayaki Don ($12.80) which comes with slices of pork that is well flavoured with spicy ginger (shoga) and soy sauce, finished with a hint of mirin sweetness, goes very well with the steamy Japanese rice.

Mille Feuille Katus Don 4.5/5

My favourite has to go to the Mille Feuille Katsu Don ($12.80). Instead of deep frying the whole slab of pork loin, the pork loin is actually made by layering 14 thin slices of marinated pork loin and then coated with nama panko. Chunky and succulent while crunchy on the exterior, this is a hearty and comforting bowl of katsu don, finished off in a bed of egg.


Don Meijin
Ramen Champion Bugis+
201 Victoria Street
#04-10
Singapore 188607
Tel: +65 62381011
Facebook
Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Mon-Fri: 11am - 1030pm
Sat-Sun, PH: 1030am - 1030pm

Direction: 
1) Alight at Bugis MRT station. Take Exit C. Cross the road. Turn left at Victoria Street. Walk to destination. Journey time about 8 minutes. [Map]

Yakitori & Teppan Azmaya @ Lau Pa Sat - Generous Serving But Disappointing In Taste

Located in Lau Pa Sat is a Japanese stall, Yakitori & Teppan Azmaya which seems to be popular with the Japanese community working in the area. The huge portion and value for money pricing probably is the reason that it is drawing some crowd to its stall.

Pork Katsu Toji Set 3/5

Check out the huge portion of the Pork Katsu Toji Set ($8.50). Now I understand the attraction. The huge slab of deep fried pork sitting in a pool of cooked egg, looked so appetizing, Unfortunately look can be deceiving. the pork katsu was decent but not the greatest. I also did not like how the egg got overcooked in the sizzling hot plate.

Buta Don 2.5/5

The Buta Don ($9.90) turned out even worst. It comes with 250g for grilled pork and an onsen egg. It takes about 5 minutes of waiting time. The onsen egg was overcooked and the pork slices was dry. It was really disappointing even though the portion is huge.

Besides its generous serving portion that is below $10, I cannot find a reason for my revisit. I would recommend giving this a miss.


Yakitori & Teppan Azmaya
Lau Pa Sat
Stall 55
18 Raffles Quay
Singapore
Nearest MRT: Raffles Place (EW Line, NS Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 1130am - 11pm
(Closed on Sun)

Direction:
1) 1) Alight at Raffles Place MRT station. Take Exit I. Walk to Robinson Road. Turn left onto Robinson Road and walk towards Lau Pa Sat. Continue walking down Robinson Road to destination. Journey time about 12 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit A. Turn right and walk down Cross Street. At the junction of Cross Street and Robinson Street, cross the road and turn right onto Robinson Street. Walk towards Lau Pa Sat and continue to destination. Journey time about 12 minutes. [Map]

Ku De Ta @ Marina Bay Sands

Weekend Brunch at Ku De Ta Restaurant used to be ala carte buffet style. To make it more environmentally friendly, it is now semi buffet, with a free flow of desserts to sweeten your day. To put his Asian culinary skills into good use, Executive Chef Frederic Faucheux has revitalised the menu featuring an assortment of brunch favorites inspired by the Japanese Palate.

Edamame 4/5

Edamame. Yes, of course. Peppered with maldon salt, it's amazing how this little fellow can stand on its own just like that.

Oyster 4.2/5, Salmon Sashimi 4.8/5, Tuna Tataki 4.2/5

The first sharing plate of cold starters definitely set the scene. From presentation to the combination of ingredients, it is certainly a treat for the eyes and taste buds. I would say the Chef has successfully made the taste very kind for those who are not used to having cold or raw dish at the early part of the day.

Oysters (ikura, konbu jelly, Apple). The mutiple toppings did not take away the experience of having an oyster. Both the texture of ikura and konbu jelly sit in nicely with the oyster, giving it a much fuller body when tasting it in your mouth. Their savory elevates the sweetness of the apple bits, which adds layer to the taste. I wish there were more apple bits though. For those who still craves for the additional oysters, they are available at 6 bucks each.

Salmon sashimi (shishito dressing, mizuna, uni powder). Yes, no wasabi or soya sauce. I always eat my sashimi with the oba leaf underneath that many thought they are just meant for decoration purposes. It could be, but I always feel it cuts the taste of the sashimi really well. Instead of the usual oba leaf, Mizuna took that role instead. The shishito dressing spiced it up a little, with the uni powder as the savoury component. And again, playing on texture, the fried yam bits on top did its job pretty well. Slightly more would be better.

Tuna tataki (onion ponzu, spring onion). This has always been one of my favorite. Nothing surprising about the combination of ingredients, but nonetheless, still very delectable.

Prawn Salad with Glass Noodles 3.5/5

Our next round of starters start to warm up a little. Personally I feel this round seems to pale in comparison after the first.

Prawn salad with glass noodles. Not the Thai style of glass noodles salad that you may be thinking. I like the way the carrot being sliced as thinly as the grass noodles. I can fit both in between my chopsticks as one body, unlike the usual trouble that I have with crunchy vegetables in my salad. The carrot sweetened this soury dish, but I feel it needs some herbs to freshen up the taste.

Cucumber Salad 3/5

Cucumber salad. I was expecting something more refreshing. But the taste seemed to skew more towards the salty side.

Prawn and Vegetable Tempura 3.5/5

Prawn and vegetable tempura. I love how the prawns remained as succulent in the batter, and the big fat mushroom. The batter was quite fluffy but not as thin as I would like it to be. It is also comes with a bowl of Miso soup. A good miso soup just warms me up really well. I like how light it tasted, and the little aroma that it carried as I held onto the bowl and drank the soup. I guess there is a reason why miso soup should be drink straight from the bowl and not using a spoon!

Donburi 4.5/5

Moving on to the mains of the new revamped weekend brunch menu, diner gets to choose one out of the ten choices.

Donburi. Pork belly! Nice proportion of fats and meat. A very appetising dish, one of my favourites. I can do without the chilli garlic on my vegetables, as I feel just plain vegetables would have balanced the teriyaki sauce better, for a cleaner taste.

Char Siew ith Hong Kong Style Egg Noodles 4/5

Char Siew. A hearty portion of chicken char siew with Hong Kong style egg noodles. I must say this dish reflects the Asian culinary training that the chef had. I was surprised by the wok taste of the noodles. Good proportion of mee, mushroom, egg, vegetables. The char siew was very tender, but i like it to be a lot more charred.

Chicken Katsudon 3.8/5

Chicken Katsudon. With poached egg. Don't you love the way the egg yolk ooze out of its white? The egg certainly added some moisture to this dish. The chicken was slightly dry as the cutlet was rather thin. But the batter was thin and crispy, so it really depends on personal preference.

Ramen 4.5/5

Ramen. This is not a dish that you will find in the traditional ramen stall, with thick broth, spring egg and char siew. Rather, it is udon, with shoyu soup, bacon and pan fried egg. The bacon is really a clever touch to the soup. This dish will leaves you with a clean palette at the end of it.

Laksa 4/5

Laksa. With linguine as the noodles, it resembles a pasta dish with laksa sauce. The succulent tiger prawn tastes really well with the sauce. I find this dish quite aromatic and flavorful, with spiciness lingering in my mouth at the end. As the sauce was rather coconuty and creamy, Slight more bean sprouts would have given this dish a better texture. It would be a good option if you are looking for a taste that is much more flavorful from your starters. I think it would have gone very well with your champagne .

Asian Omelette 4/5

Asian Omelette. Okonomiyaki with tuna. Omelette never goes wrong. Light and fluffy, very delectable indeed. Unless you are already full from your starters, you may want to go for something more substantial.

Dessert 4/5

Desserts. Rather mediocre. A range of petite cakes and fruits. Their dessert of the day was a cucumber mousse cheesecake. Quite a unique choice of ingredient but the taste disappoints. Lacks the cheesiness and texture. I'm not a fan of local macaroons, but their strawberry yoghurt macaroon is really quite delightful. Pairing your desserts with their teas I say is a must. Extensive range of unique blend of teas, that I feel you must give it a try. Recommended are Ku De Ta Blend, Sakura Flower Tea, Peach Nectar. Coffee is forgettable, unless you can't do without it.

I can feel the motivations behind this new revamped menu is to help customers to learn to appreciate the value behind the culinary experience as a whole, not just the main courses. I would say this menu is a good start.

Weekend Brunch - $98 Adult $58 Child
(include juices, coffees, teas and soft drinks)

Cocktail& Champagne Brunch - $178
(include Louis Roederer Brut Premier, selection of white, red & rose wines, cocktails and draught beers)

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. 


Ku De Ta
Marina Bay Sands
SkyPark, North Tower
1 Bayfront Avenue
Singapore 018971
Tel: +65 66887688
Facebook: https://www.facebook.com/kudetasingapore
Website: http://kudeta.com/singapore
Nearest MRT: Bayfront (CC Line, DT Line)

Opening Hours: 
Mon-Fri: 12pm - 3pm (Lunch)
Daily: 6pm - 11pm (Dinner)
Sat-Sun: 11am - 330pm (Brunch)

Direction:
1) Alight at Bayfront MRT station. Take Exit C or B. Walk to Marina Bay Sands Hotel. Walk to North Tower and take lift to SkyPark. Journey time about 5 minutes. [Map]