Rakuya @ East Coast Road - Bringing Your Palate On An Adventure Across Asia

A new kid has moved into Katong offering Japanese fusion omakase. Unlike the traditional Japanese omakase restaurant, Rakuya brings you across Asia with its Asian influenced creations. It also brings an unique dining concept to the neighbourhood. 8-course omakase menu comes in three pricing - $48, $88 and $128 per pax.

Appetiser - Wanton Noodle 3.5/5

The omakase dinner at Rakuya started with the refreshing Amuse Bouche, a drink mixture of berries juice with orange peel, whetting up the appetite. The Appetiser is Chef's interpretation of wanton mee. The pasta is tossed in a light soy and goma sauce, topped with wanton skin and roes.

Butter Miso Asari 4/5

I was a little surprise by the use of the cracker base to pair with the Butter Miso Asari. The clever use of the butter miso accentuates the sweetness of the juicy clams. The combination actually works for me.

Salmon with Ponzu Sauce 4.5/5

One of my favourite dishes is the Salmon with Ponzu Sauce and White Truffle Oil. Every components on the plate tastes beautifully on the palate, working harmoniously together.

Mapo Tofu Chawanmushi 4.5/5

I was initially sceptical about the Mapo Tofu Chawanmushi. I thought it was fusion going a bit overboard. i was wrong after having it. It gives the traditional chawanmushi a whole new dimension and appreciation. The steamed egg is replaced with tofu while the foie gras substitutes the minced meat. Not forget the homemade mapo sauce that brings everything together. The finishing has a bit of spiciness with a little mala numbness at the end.

Tuna Curry Puff 4.2/5

The Tuna Curry Puff is a dish not seen elsewhere. The curry tuna is wrapped in a seaweed tempura shell. Have the tuna curry puff with the tempura dipping sauce at the bottom of the glass, for a burst of flavours and textures.

Pork Belly 3.5/5

The meat dish is inspired from the Dong Po Rou. The rich and intense sauce complements the pork belly excellent. However I thought the texture of the pork is far from the fork tender classic Dong Po Rou that it drawn its inspiration from. The pickled carrot is a welcome side to cut the richness though.

Bak Kut Teh Udon 4.2/5

For the noodle dish, we have the local inspired Bak Kut Teh Udon. Using Inaniwa udon, the broth is a cross between the herbal and peppery bak kut teh. It even comes with a piece of Kurobuta baby back ribs that has been cooked to tender, falling off the bone with ease. This is probably the most expensive bak kut teh I have eaten, topped with edible gold leaf.

Cream Puff with Orange Jam 4/5

For dessert, I have the Cream Puff with Orange Jam and Kaya Toast. As I shared with the Chef, the Cream Puff with Orange Jam has too many components at work. On the plate, there are curry meringue, coconut meringue and red beans besides the cream puff and orange jam. The dessert is too complex, losing the focus of the cream puff. For the Kaya Toast, yuzu kaya sauce is sandwiched between two crispy caramelized toasts. I find it really sweet but I enjoyed the crispy toasts. If you have a sweet tooth, you will like it.

Kaya Toast 4/5

I think Rakuya's Asian influenced omakase concept brings something new to the neighbourhood. One must dine here with an open mind as its not your typical Japanese omakase menu but more Asian inspired. If you are craving for some sushi and sashimi, they are also available on their ala carte menu. Every Tue and Fri is their delivery day, this is the best time to go for fresh sashimi.

Note: This is an invited tasting.


Rakuya
89 East Coast Road
Singapore 428790
Tel: +65 64407071
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Daily: 12pm - 11pm

Direction:
1) Alight at Dakota MRT station. Take exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take Bus 10 or 32. Alight 6 stops later. Walk down East Coast Road. Walk to destination. Journey time about 15 minutes. [Map]

Edge @ Pan Pacific Singapore Hotel - Refreshed Gourmet Makan Makan Dining Experience

Buffet lovers will be rejoice to know that the popular Edge at Pan Pacific Singapore Hotel has refreshed its Makan Makan heritage lunch buffet with a refreshed selection of nostalgic presentations. The refreshed Makan Makan dining experience has twelve live Asian heritage stations; Seafood on Ice, Nihon Bites, Mamak Stall, Balinese Island, The Little Nonya, Teochew Classics, The Malayan Straits, Singapore Heritage Favourites, Asian-inspired pizza, Nostalgic Carving, Claypot Station and Asian Sweets.

Traditional Roti Bakar with Hot Spring Egg 4.2/5

I was delighted to find our beloved breakfast selections among the buffet spread. One of them is the Traditional Roti Bakar with Hot Spring Egg. Crispy toasts with sweet kaya spread, plus soft boiled egg, this indeed is something that is close to our heart. You can even order a cup of Teh Tarik to complete your breakfast set.

Chwee Kueh, Soon Kueh, Peng Kueh 3/5

You can also find traditional Teochew classic such as Chwee Kueh, Soon Kueh and Peng Kueh. It brings back memories of the time I would have breakfast in the hawker centre with my grandparent. While I did not quite enjoyed the chwee kueh, the soon kueh and peng kueh are actually pretty decent considering this is a buffet.

Fried Carrot Cake 4/5

Fried Oyster 3.5/5

Talking about hawker centre, you can also find Fried Carrot Cake and Fried Oyster at one of the live stations. These are classic hawker dishes that you will find in almost hawker centres. This is definitely a buffet that that showcases a lot of the local food.

Bak Kut Teh 3.8/5

For those that enjoys a good of Bak Kut Teh, the version at Edge is an in between of the peppery and klang style. It is sweet and without the overpowering herbal taste with a tad of pepper.

 Kueh Pai Tee 3/5

Mee Siam, Nonya Chicken Curry, Achar, Chap Chye 4/5

A highlight at the refreshed Makan Makan lunch buffet is the "Little Nonya" spread by resident Nonya chef Nancy Teo. I started with some Kueh Pai Tee which whetted up the appetite. Many other delectable selections include Babi Assam, Mee Siam Goreng, Nonya Chicken Curry, Achar, Chap Chye etc, showcasing the Malayan Straits cuisine.

Rickshaw Noodle 4/5

KL Tai Lok Mee 4.2/5

From the noodle station, we can savour dishes such as Rickshaw Noodle and KL Tai Lok Mee prepared a la minute by the chef at the live station. You will need to try these noodle dishes as they are not readily available elsewhere in Singapore.

Curry Fish Head 4.5/5

One of my favourite item is the Curry Fish Head. I am actually quite surprised to find it among the spread. I could not help going over to the Mamak Stall section to grab some naan and prata to soak up the delicious curry gravy.

Lastly do save some stomach space for the dessert. There are a variety of local treats such as Gula Melaka Sago Mousse, Chendol Panna Cotta, Ice Kachang, Durian Pengat, Durian Puff and a selection of local kuehs. There are even hot local desserts such as Bubur Cha Cha and Pulat Hitam. The dessert selection section is basically a feast by itself.

Prices
Date: Every Sat 12pm - 230pm
$58 per adult
$29 per child (6-11 years old
Inclusive of unlimited local beverages, coffee and tea

Note: This is an invited tasting.


The Edge
Pan Pacific Hotel Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
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Nearest MRT: Promenade (CC Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
Sun: 12pm - 4pm, 630pm - 1030pm

Direction: 
1) Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Ninja Cut @ Seah Street - Reliving Childhood Eats And Indulging In New Bowl Creations

Dining at Ninja Cut, is like transporting one back to our childhood days where the new menu gives a modern spin to our childhood eats such as the chicken macaroni, steamed egg, rosti and kaya toast.

Don't-Cha-Wan-Some-Mushi 4.5/5

Starting with the Don't-Cha-Wan-Some-Mushi ($16) is a Japanese variation of the Chinese steamed egg dish. It comes with a luscious egg custard on top of a bed of cheese rice which is topped with onions, tobiko and spring onions. Diner has a choice of having it with shabu pork belly or Hokkaido scallop (additional $2). The experience felt like having a bowl of Japanese mui fan with steamed up held excellently together by the flavoursome broth. I am actually quite impressed with the dish. It is probably the first I have seen anywhere else served this creation.

Beefy Patty Macaroni 4/5

We probably grown up having chicken macaroni soup but the dish is given an even more hearty take with the Beefy Patty Macaroni ($16). A whole beef hamburg stuffed with cheese, sits in a bowl of macaroni and tangy homemade tomato broth. There is even a poached egg to give it a creamy finish.

Crab Rosti 4.2/5

The Crab Rosti ($18) is not the usual type that is made from potato. This is actually made with a mix of sweet potato, potato, cheese and onion, giving it more crunch and flavour. The rosti is further topped with poached egg, mesclun mix, crab pate and tobiko.

Kaya Toast 4.2/5

Lastly we had the Kaya Toast ($16) which comes with brioche French toast stuffed with mochi cheese and homemade kaya. This is served with gula melaka, crumble and sea salt mascarpone ice cream. The toast is already very good on its own but it even better when you have it together with the sea salt mascarpone ice cream.

Compared to Ninja Cut's previous menu. I actually like the new menu a lot. Instead of just putting carb and protein into a bowl, I can taste the creativity to up the ante giving the childhood food a modern interpretation that is both delicious and beautiful.

Noted: This is an invited tasting.


Ninja Cut
32 Seah Street
Singapore 188388
Tel: +65 62647727
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Mon-Fri: 930am - 730pm
Sat-Sun: 9am - 6pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to the junction of Bras Basah Road and North Bridge Road. Cross the road, walk towards Raffles Hotel direction. Walk down North Bridge Road and turn right on to Seah Street. Walk to destination. Journey time about 6 minutes. [Map]

Wildseed Cafe By The Summerhouse @ Seletar Airport - Take A Flight to The English Countryside

In recent months, the former Seletar Airbase or better known as Seletar Airport has been transformed into a F&B and lifestyle destination. The black and white colonial bungalows, together with the lush greenery, felt as if one is being transported to the English countryside. Occupying the former home of the Royal Air Force's Tech Wing Command, is the site of The Summerhouse.

The Summerhouse is an integrated multi-concept destination comprising The Summerhouse Dining Room and Balcony Bar located on the upper storey; and Wildseed, a cafe, patisserie and bar on the ground level.

Pork & Krauts 4/5

From the sandwich menu, we started with the Pork & Krauts ($15). It is a pulled pork sandwich with cabbage, cucumber salad, nuts, and yoghurt sauce. Initially I thought the sandwich may be too meaty but it turned out the cucumber and cabbage not only lend a crunchy touch, they give it a refreshing balance.

The Morocano 4/5

The other sandwich we tried is the The Morocano ($18). The braised beef brisket is paired with eggplant stew, feta cheese and sauteed pak choi, hummus and sesame. The combination of ingredients is rather refreshing, with the flavours coming together as one yummy sandwich.

Independent Uruguay 4.5/5

Among the three sandwiches we tried, the favourite is the Independent Uruguay ($15). It is a vegetarian sandwich with herbal falafel, carrot pesto, feta cheese, pickled beetroot, Kranji lettuce and yoghurt sauce. The star has to be the falafel which is perfumed by the different herbs and spices.

Super Thin Curly Fries 4/5

Mentioned earlier, Wildseed is not just a cafe, it also comes with a bar. Complementing the cocktails and drinks is the bar snack menu. A crowd favourite is the Super Thin Curly Fries ($11/$17) that comes with ketchup and/or soy sauce seaweed mayonnaise dip. These thin curly fries are very dangerous. Unknowingly, I probably have eaten half of it in a short time span.

Deep Fried Hollandaise Balls 4/5

Instead of cheese balls, the snack bar has these addictive Deep Fried Hollandaise Balls ($12/$18). It did not occur to me that you can actually transformed a sauce into a snack. The hollandaise sauce was given a gelatine coat and deep fried. It is crispy on the exterior and saucy inside.

Pancake 4/5

It is amazing that Chef Florian Rider makes his own butter which is used to pair with the Pancake. The fluffy pancake is drizzled with maple syrup and topped with grilled corn kernels. I like the addition of the corn kernels, giving it an extra crunch for a delightful finish.

Kaya Toast 4.8/5

The highlight at Wildseed Cafe has to be the Kaya Toast. The interpretation of the local breakfast is out of this world. Who would have thought of stuffing a 62.5 degrees sous vide egg into sour dough bread with kaya, butter, coconut and gula melaka. You need to try it yourself to understand how good this is.

Pea Flower Coconut Muffin 3.8/5

If you have a sweet tooth, then you will be delighted to know that the cakes at Wildseed Cafe are created by 1-Group Pastry Chef Jasmin Chew drawing inspiration from the edible cafe. The Pea Flower Coconut Muffin ($6.50) with its gula melaka coconut filling, reminded me of a giant ondeh ondeh but more cakey.

Honey Lemon Rosemary Tart 4.2/5

For me I adore the Honey Lemon Rosemary Tart ($6.50) more. The execution was well balanced with the scent of rosemary crowning the beautiful flavours.

Note: This is an invited tasting.


Wildseed Cafe 
The Summerhouse
Seletar Airport
3 Park Lane
Singapore 798387
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Nearest MRT: Punggol (NE Line), Yishun (NS Line)

Opening Hours:
Tue-Fri: 10am - 7pm
Sat-Sun: 9am - 7pm
(Closed on Mon)

Direction: 
1) Alight at Punggol MRT station. Take Exit C. Walk to Punggol Bus Interchange (Stop ID 65009). Take bus number 117. Alight 6 stops later. Cross the road. Walk to destination. Journey time about 30 minutes. [Map]

2) Alight at Yishun MRT station. Take Exit C or E. Walk to Yishun Bus Interchange (Stop ID 59009). Take bus number 103. Alight 16 stops later. Walk to destination. Journey time about 45 minutes. [Map]

Corner House @ Botanic Gardens

This is a very belated post of my 1st Anniversary celebration at Corner House, Botanic Gardens. The restaurant in the UNESCO world heritage site, is a fitting and romantic place to celebrate this special day. It has always been the restaurant I wanted to visit and finally I have the reason to do so with my beloved wife.

Upon placing our 4 course set dinner (from $98), we were served with some warm bread.

Amuse Bouche 4.2/5

Dinner at Corner House began with some Amuse Bouche giving a glimpse of what is lining up in the 4 course meal, showing Chef Jason Tan's culinary. Clockwise from the top left corner, we have the Oyster Leaf, Bikini, Cucumber Sphere and Cracker.

French Royal Oyster 4.2/5

For the Appetizer, we opt for the French Royale Oyster and Hakkaido Scallop. The French Royale Oyster is plump and huge served in a oyster shaped plate with plum granite, basil seed and caviaroli. This is a new and refreshing way of enjoying the oyster.

Hokkaido Scallop 4.5/5

The Hokkaido Scallop is served with miso, Ikura roes, burnt orange, yuzu and rice cracker. The flavours were complex but yet worked harmoniously together.

Maine Lobster 4.2/5

Moving on to the starter, we tried the Maine Lobster, New Zealand Cod "Crispy Scales" and Oignon doux des Cevennes. I enjoyed the doneness of the Maine Lobster, allowing the full appreciation of the fresh seafood with the smoked burrata, yellow capsicum and Kristal de Chine caviar.

New Zealand Cod "Crispy Scales" 4.5/5

Oignon doux des Cevennes 4.5/5

The other two starters were impressive too. The New Zealand Cod "Crispy Scales" and Oignon doux des Cevennes will take diners to a whole new dimension of culinary experience. The most interesting part in the New Zealand Cod  is using the crispy scales to be part of the dish which is usually removed. It gave the fish an extra layer of enjoyment with the Shanxi emlsion. For the Oignon doux des Cevennes,which is 62 degree egg, buckwheat and noisette crouton will delight everyone's palate with the dehydrated sweet onion.

Fish

For the Main, we went for the Fish and Japanese A4 Toriyama Beef. The Fish was baked with the bone intact, filleted and slightly grilled for flavour. Served together with squid and broccoli puree.

Japanese A4 Toriyama Beef 4.8/5

The Japanese A4 Toriyama Beef is probably one of the best steak I have ever eaten for a long while. The beautiful piece of beef is served with corn puree and mustard seeds.

Calamasi Chilli Sorbet 4.5/5

Before moving on to our desserts, we were served palate cleanser in the Calamasi Chilli Sorbet with Pandan and Lemongrass Jelly.

Kaya Parfait Gula Melaka 4/5

Durian Mousse with Kopi Ice Cream 4.5/5

For Desserts, we gone for the local inspired sweetness in the Kaya Parfait Gula Melaka and Durian Mousse with Kopi Ice Cream. On top of the exquisite execution, the flavours will bring back a lot of familiar memories.

Petite Four 4.2/5, Salted Egg Macaron 4.5/5

Last but not least we have the Petite Four to wrap up the dinner. We specially requested for the Salted Egg Macaron too as all my foodie friends highly recommended me to try it. It was one of the most heavenly macaron I ever had.

Overall it is really an experience dining at Corner House. The whole ambience, food and down to the service are top notch. I understand Corner House has come up with a new menu and I am looking forward to my next visit. Last but not least, a warm thank you to Corner House for the delicious anniversary cake/dessert.


Corner House
1 Cluny Road
EJH Corner Houe, Nassim Gate
Singapore 259569
Tel: +65 64691000
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Nearest MRT: Botanic Gardens (CC Line, DT Line)

Opening Hours;
Tue-Sat: 12pm - 3pm, 630pm - 11pm
Sun: 1130am - 3pm (brunch), 630pm - 11pm

Direction: 
1) Alight at Botanic Gardens MRT station. Take Exit A. Walk to Botanic Gardens. Walk towards EJH Corner House which is near to the vistor centre. Journey time about 25 minutes. [Map]