Showing posts with label Mackerel. Show all posts
Showing posts with label Mackerel. Show all posts

Saturday, September 28, 2024

Drunken Cat Private Dining - Japanese Cuisine Infused with Asian Influences

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Drunken Cat Private Dining is one of the newer establishments that graces Singapore's home private dining scene. It brings a refreshing twist with its unique blend of Japanese cuisine infused with Asian influences. The majority of private dining menus typically feature Peranakan, Thai, or Chinese fare, making Drunken Cat a standout option for those looking for something a little different. Hosted by Amanda Loo, this dining experience offers a thoughtful and well-crafted six-course meal ($148nett per pax).

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Nama Sotong 4.2/5

The meal kicked off with the Nama Sotong. Thinly sliced, fresh Aori Ika (Japanese bigfin reef squid) is served with a vibrant green curry-like sauce, giving the delicate squid a rich depth of flavour. The chamame (green soybeans) add a welcome contrast in texture, while the kabosu (a Japanese citrus) elevates the dish with a bright and zesty note. This light yet flavourful starter really sets the tone for the meal.

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Summer Breeze 4.2/5

Following the sotong, we were treated to Summer Breeze, a refreshing dish featuring Aji (horse mackerel). The Aji, known for its strong flavour, is balanced by a coconut-based sauce that softens the fish's natural brininess. Crispy puffs were added to the dish, providing a delightful contrast in texture, rounding out this course in both flavour and crunch.

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Green with Curry 4.2/5

The next course, Green with Curry, offers a trio of ingredients, each with a unique texture. Awabi (abalone), with its sweet and bouncy texture, takes centre stage, while lightly battered Kamo Nasu (Japanese eggplant) and Yamaimo (mountain yam) add both flavour and balance to the dish. The Japanese-inspired curry sauce ties everything together, offering warmth and spice without overpowering the delicate ingredients.

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Challenger Tsukemen 4.5/5

The highlight of the evening was, without a doubt, the Challenger Tsukemen. Our group has dined at various home private dining establishments, but this was the first time we encountered tsukemen on the menu. This dish featured Hokkaido pork collar chashu, ajitama (soft-boiled egg), and handmade noodles that had the perfect bite. The broth was a masterful blend of kombu, katsuobushi, niboshi, and gyofun (dried fish powder), giving it an intense umami depth. The tare (dipping sauce) was uniquely infused with roasted Aji bones, creating a rich and memorable flavour profile. It was clear that each component was thoughtfully prepared, making this dish a standout.

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Donabe of the Week 4.5/5

The Donabe of the Week was Wagyu Donabe with Mushroom. Cooked in a traditional claypot, the dish made a grand entrance, and the fragrant aroma of the rice mixed with the umami richness of mushrooms and wagyu beef filled the room. The dish was hearty, satisfying, and packed with flavour — definitely a highlight for those who enjoy rice dishes with a rich, earthy taste.

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Dark and Sunny

The meal concluded with a dessert called Dark and Sunny, a medley of textures and flavours. The dessert featured a scoop of chocolate ice cream alongside cake, peanut candy, and pomelo, all served together with a zesty citrus sabayon. While I appreciated the creativity, I personally felt that there were too many components at play. However, the peanut candy stood out, providing a nostalgic crunch that paired well with the smoother elements of the dish.

Overall, Drunken Cat Private Dining offers a refreshing change from Singapore's typical home private dining offerings. The thoughtful blending of Japanese and Asian flavours created a unique and memorable dining experience. The Challenger Tsukemen was the star of the meal, while the Wagyu Donabe and the opening Nama Sotong further solidified the restaurant's innovative approach to private dining. For those looking to explore new culinary landscapes in the home private dining scene, Drunken Cat is definitely worth a visit.


Drunken Cat Private Dining
23 Akyab Road
Singapore 309978
Tel: +65 9008 4647
Instagram


Thursday, December 21, 2023

Butcher's Block @ Raffles Hotel Singapore - A Homage to Butchery, Wood-fire, and Hawai'ian Spirit

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Having visited Butcher's Block before, my return was met with heightened anticipation, eager to explore the new culinary direction spearheaded by Chef Jordan Keao. Hailing from Hawaii, Chef Jordan brings his rich heritage to the forefront, seamlessly blending the art of butchery with the mastery of contemporary wood-fire cooking. The result is a symphony of flavours that spotlight fine seasonal ingredients in all their intrinsic fullness.

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Scallop, Parsnip Blini, Kumquat Kosho, Shiso 4.8/5

Embarking on the IMUA tasting menu, a gastronomic adventure awaited. The evening commenced with a trio of snacks that set the stage for what would come.

The Scallop is a delicately crafted dish featuring a plump scallop perched atop a parsnip blini adorned with kumquat kosho, scallop roe, puffed barley, and microgreens. The marriage of flavours and textural contrast showcased Chef Jordan's finesse.

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Roasted Beetroot Tartlet, Taleggio 4.8/5

An unexpected yet delightful creation, the Roasted Beetroot Tartlet unfolded layers of flavour with Taleggio cream, fennel blossoms, and micro-planed roasted macadamia. It is a clever play of textures and flavours in every bite.

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Korean BBQ Wagyu Tartare 4.2/5

A morsel of delight, the Korean BBQ Wagyu Tartare presented hand-chopped A5 Saga tenderloin and Wylarah striploin. Seasoned with dehydrated kimchi powder, cold-smoked sesame oil, and other exquisite elements, each bite was a burst of flavour.

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Hokkaido Milk Parker Roll with Konbu Butter 4.8/5

A complimentary delight accompanying the IMUA menu, the Hokkaido Milk Parker Roll with Konbu Butter was a testament to classic recipes crafted with precision. Fluffy as an Asian milk bun left us craving for more.

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Smoked Sashimi Poke, Kukui nut, Ogo Seaweed, Herb Dashi 4.2/5

A contemporary take on the traditional Hawaiian poke, the dish featured Smoked Sashimi Poke with Kukui nut, seaweed, and herb dashi. It is a visual and flavorful homage to Chef Jordan's hometown.

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Dry-aged Duck, Black Garlic, Grilled dumpling 4.5/5

A masterpiece of Dry-aged Duck Breast, grilled to perfection and paired with crispy duck tongue and a pan-seared dumpling. Accompanied by black garlic puree and chive emulsion, it was a symphony of flavours and textures.

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Mackerel, Starfruit Curd, Hokkaido Ymepirika Sushi Rice 4.5/5

Grilled Japanese Mackerel on Hokkaido Yumepirika sushi rice, enhanced with starfruit puree, Swiss chard achar, and a side of fish broth. A nod to Hawaii's culinary influences, this dish elevated the appreciation of grilled fish.

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Wylarah Wagyu Australian Striploin 4.5/5

The pinnacle of the evening was the Wylarah Wagyu Australian Striploin MBS 8-9, grilled over wood-fire. Drizzled with beef jus and paired with Kabocha squash bone marrow puree, it was a celebration of marbling and melt-in-the-mouth perfection.

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Pumpkin Pie, Burnt Marshmallow Ice Cream 4.2/5

A deconstructed Pumpkin Pie rounded off the meal with marshmallow ice cream, a five-spice biscuit, roasted pumpkin puree, coconut mochi, and fresh passionfruit. It is a light and vibrant dessert that leaves a sweet imprint. Lastly, the Petit Fours of Hazelnut Chocolate Bonbon, Lilikoi Pate de Fruit, and Charcoal Macaron—adding the perfect final notes to a memorable dining experience.

Chef Jordan Keao's culinary finesse, coupled with Butcher's Block's commitment to quality, resulted in an evening of gastronomic excellence, a testament to the evolving culinary landscape at this esteemed establishment.

Note: This is an invited tasting.


Butcher's Block
Raffles Hotel Singapore
Raffles Arcade
328 North Bridge Road
#02-02
Singapore 188719
Tel: +65 6337 1886
Instagram
Website
Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Lunch (Thu-Fri): 12pm - 230pm
Dinner (Wed-Sun): 6pm - 945pm
(Closed on Mon and Tue)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Walk to Beach Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, November 4, 2023

Homura by Kai @ Orchard Plaza - A Hidden Yakitori Omakase Inside An Unassuming Shopping Mall

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Homura by Kai, nestled discreetly on the third floor of Orchard Plaza, is a yakitori omakase haven awaiting discovery. This unassuming restaurant opens its shutters precisely at 6:30 pm, revealing a cosy space with 12 counter seats that provide a full view of the chef orchestrating his culinary magic over a charcoal pit.

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I had the 18-course Yakitori Omakase ($188), which promises an array of flavours and textures. The feast includes 3 Appetisers, 13 Skewers, 1 Signature Ramen/Soup, and a Dessert. There's also a slightly more modest 12-course Yakitori Omakase available at $138.

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Chawanmushi 4/5

We embarked on this journey with a delightful Chawanmushi. This Japanese classic presents a smooth and silky steamed egg bathed in dashi broth and adorned with a slice of chicken and a mushroom. It's a soothing prelude to the meal.

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Spanish Mackerel 4.5/5

A highlight of the evening was the Spanish Mackerel. At first glance, it might appear straightforward, but upon closer examination, it reveals two distinct textures. The top layer is slightly grilled to a delicate crisp, while the other half is served as sashimi. This clever preparation combines two different textural experiences in a single bite.

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Chicken Neck 4.2/5

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Chicken Skin 3.5/5

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Chicken Heart 4/5

We continued the journey through the diverse world of chicken skewers. The Chicken Neck surprised me with its pleasantly meaty bite, while the Chicken Skin was delightfully crispy. Chef Roy even meticulously trimmed away charred bits, ensuring no unpleasant burnt taste lingered. The Chicken Heart offered a delectably tender texture, showcasing the art of grilling different chicken parts.

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Shirako 4.5/5

Moving on, we encountered Shirako, cod fish's milt, a delicacy in season. Chef Roy coated it with a sweet sauce and grilled it over charcoal, adding a slight crispness to the exterior and a smoky aroma, all finished with a hint of sweetness.

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Zucchini 4.2/5

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Mushroom 4/5

The exploration of skewers continued with a focus on vegetables. The Zucchini, kissed by the fire and lightly seasoned with salt, brought out its natural sweetness. The Mushroom was perfectly grilled, preserving its juicy core.

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Chicken Oyster 4.5/5

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Chicken Wing 4.2/5

Next in line were the Chicken Oyster, a prized part of the chicken located on the back near the hip joint, offering a moist, juicy, and slightly silky texture. The Chicken Wing, as one might expect, was packed with flavour due to its bone-in preparation.

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Gingko Nuts 3.8/5

Gingko Nuts made an appearance, with their green hue resembling grapes, though the taste was quite different, offering hints of sweetness and nuttiness after grilling over charcoal.

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Japanese Yam 2.8/5

Japanese Yam, however, was the least favourite. The skin-on grilling left it somewhat dry, with a lingering aftertaste that might not appeal to all palates.

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Chicken Gizzard 4/5

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Chicken Cartilage 4.2/5

The Chicken Gizzard and Chicken Cartilage provided a delightful crunch, demonstrating the versatility of various chicken parts. These skewers were a testament to how even less common parts can be transformed into delectable treats.

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Chicken Liver 4/5

Chicken Liver followed, my personal favourite among chicken innards. Typically enjoyed with chicken rice, it presented a unique flavour profile after grilling, resembling pig's liver more closely than the usual boiled variety.

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Tsukune 4.5/5

The Tsukune, seasoned ground chicken formed into oval shapes, was a beloved dish in Japanese cuisine. It showcased the art of grilling and flavouring meat to create savoury and slightly sweet bite-sized portions of grilled chicken.

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Quail Egg 4/5

The omakase feast culminated with Quail Egg, grilled and seasoned with pepper. Unlike the usual tough texture of quail eggs, these retained a soft, runny centre, a testament to Homura's grilling skills.

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Ramen 3.8/5

The savoury part of the meal ended with Ramen served with an onsen egg and seaweed. The broth, light yet rich, was the perfect ending to a fantastic feast. Finally, for the grand finale, a scoop of Ice Cream, available in Matcha, Black Sesame, or Vanilla, rounded off the dining experience.

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Homura by Kai offers an exceptional yakitori omakase feast where each ingredient is expertly grilled to bring out its full flavour. The chef and service staff provide not only delicious dishes but also a warm and attentive dining experience. It was a truly enjoyable and memorable omakase dinner.

Note: This is an invited tasting.


Homura by Kai
Orchard Plaza
150 Orchard Road
#03-16
Singapore 238841
Instagram
Facebook
Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Sat: 630pm - 1030pm

Direction:
1) Alight at Somerset MRT station. Take Exit D. Walk to traffic junction of Orchard Road and Killney Road. Cross the road. Walk to Orchard Plaza. Walk to destination. Journey time about 5 minutes. [Map]

Sunday, July 9, 2023

IKKOTEN @ Telok Ayer - Kyoto Kaiseki-style Omakase in Intimate 10-Seater Japanese Restaurant by Chef Brandon Low

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Brand new along Telok Ayer Street is IKKOTEN, a Japanese Omakase restaurant helmed by Executive Chef Brandon Low. Chef Brandon has nearly 10 years of experience in Japanese cuisine and is now venturing into offering traditional Kyoto Kaiseki-style omakase.

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IKKOTEN translates to "Paradise on Earth", and Chef Brandon hopes to bring the best quality of ingredients and flavours to his diners.

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The 10-seater intimate restaurant space was intentionally designed to be clean and minimalistic, with carefully curated Japanese elements. I particularly value how diners can focus on the food in this space.

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There is a lunch Omaksae from $88 catering to the working lunch crowd in the area. As for dinner, there is a 9-course Omakase ($198) and a 11-course Hana Dinner Omakase ($298). I had the opportunity to try the latter.

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Sakizuke (Chef’s Appetiser): Sesame Tofu with Uni & Dashi Sauce 4/5

Our first course featured Sesame Tofu with Uni & Dashi Sauce, which uses homemade goma tofu. The seasonal Hokkaido sea urchin sits atop and adds a lovely briny creaminess.

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Hassun (Seasonal Appetiser): Baby Sweet Fish Tempura 4/5

The seasonal appetiser, which featured Baby Sweet Fish Tempura, was a delight. Chef Brandon shared that he decided on this assortment of items to showcase a variety of flavours.

The sweet fish carried a slight bitterness, the summer fruit fig with egg miso and yuzu had a fun tangy sweetness, while the deep-fried broad bean stuffed with homemade fish cake and pickled vegetables topped with shredded bonito flakes had pleasing nuttiness, sharper tangy notes and savoury bites.

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Suimono (Seasonal Clear Soup): Kyoto Clear Dashi Broth 3.8/5

Before moving into the sashimi, we were served a lighter course of greenling fish cooked in Kyoto Clear Dashi Broth.

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Tsukuri (Seasonal Sashimi): Threeline Grunt Fish 4/5

Our first sashimi course was the Threeline Grunt Fish. Carefully grilled over binchotan charcoal, these slices were fresh and boasted appetising sour plum notes.

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Tsukuri (Seasonal Sashimi): Otoro with Bubble Shoyu Sauce 4.2/5

Our next sashimi course was lightly aburi-ed slices of Nagasaki Otoro topped with a jiggly bubble shoyu sauce. The fatty cut of Otoro had a lovely smokiness infused within. It was a bit saltier than I'd liked with the unique shoyu, but I enjoyed how it was bursting with umami notes.

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Chef’s Signature: Negitoro Crystal Waffle 4.2/5

Chef's Special was the Negitoro Crystal Waffle, a reimagined rendition of the classic negitoro and uni hand roll with elevated elements. It was topped with chopped bluefin tuna, Hokkaido uni and seaweed soy sauce on a piece of crunchy translucent rice cracker.

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Yakimono (Seasonal Grilled Fish): Grilled Japanese Spanish Mackerel 4/5

The highlight here in the Grilled Japanese Spanish Mackerel dish was definitely its accompanying burnt egg sauce. It was such a unique touch which complemented well. Served on the side was pickled ginger flower, which served to clean your palette.

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Takiawase (Seasonal Simmered Dish): Homemade Egg Tofu with Sea Eel 4/5

Next, we were served with the Homemade Egg Tofu with Sea Eel. This dish features in-season Anago topped on smooth egg tofu and a thickened dashi sauce made of kombu bonito. The additional touch of yuzu zest kept the savoury sauce more appealing.

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Baby Abalone with Vinegar Jelly 4.2/5

While my dining companions had their beef course: Hay Smoked Charcoal A5 Wagyu Beef with Sesame Ponzu Sauce, Chef Brandon kindly helped replace mine with the Baby Abalone with Vinegar Jelly. The tender slices of baby abalone resulted from stewing for 6 hours. I enjoyed the gentle sourness in the vinegar jelly, combined with fresh yuzu zest and sweet micro tomatoes, which made this a refreshing palate cleanser before the donabe course.

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Signature Donabe: Umami Cherry Blossom Shrimp Collagen Claypot Rice 4.5/5

The impressive Signature Donabe was one of my favourite courses. The claypot rice has Niigata rice cooked in a fish collagen dashi stock made from simmering fish bones for almost four hours. It was then plated with a spoonful of truffle caviar and a luxurious touch of 24K gold. Accompanying it was burnt miso soup and homemade pickles.

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Mizugashi: Seasonal Fruits

Desserts were the classic Japanese Seasonal Fruits - Shizuoka Crown Melon, Kyoho Grape and Muscat Grape.

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Matcha Pudding, Hojicha Tea

We also had a bittersweet Matcha Pudding and hot Hojicha Tea to complement the sweet fruits.

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Matcha

I especially appreciated how we ended our meal with a hot cup of Matcha freshly whisked right before us.

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Donabe Onigiri

Chef Brandon also carefully shaped the leftover claypot rice into Onigiri for my fellow diners and me to bring home. It was wrapped in bamboo leaves, and we were taught how to best reheat them to enjoy the next day. It was such a lovely thought!

I found their omakase's price tag steeper, but IKKOTEN is one to consider if you are looking for a traditional omakase with modern elements incorporated.

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.


IKKOTEN
86 Telok Ayer
Singapore 048469
Tel: +65 8666 9924
Facebook
Instagram
Website
Nearest MRT: Telok Ayer MRT (DT Line)

Opening Hours:
Daily: 12pm - 230pm, 7pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the street and walk to destination. Journey time about 3 minutes. [Map]