Rockon Tokyo @ Tanjong Pagar - Serving Up Obanzai With Premium Sake

Brought to you by famed sake sommelier Koki Miyoshi and head chef Sekiya Katsuyuki, Rockon Tokyo at Tanjong Pagar serves up obanzai, a traditional Kyoto home-cooked style, along with a selection of premium and rare sake. The menu revolves around seasonal ingredients that are presented in their best form without any MSG or preservatives.

Homemade Cold Tofu 5/5

One of the best ways to experience this cosy little place (seats only 22 pax maximum) and its homely cuisine is perhaps by ordering the omakase menu (8 courses for $88). It will include a starter, assorted obanzai, a warm dish, seasonal sashimi, charcoal-grilled seasonal fish, seasonal fried fish, tamago kake gohan and a homemade honey lemon pudding for dessert. Starting with a Homemade Cold Tofu, its texture and taste seem to be telling me that this is how tofu should taste.

Assorted Obanzai 4/5

On to the second course, we had the Assorted Obanzai. Each dish carries a distinct texture and flavour characteristic of its own. The Hijiki Seaweed, Beans & Tuna Salad ($6 ala carte) was very savoury with a starchy texture, probably from the addition of chickpeas. The Lotus Root Ohitashi with Minced Shrimp ($9 ala carte) highlighted the crunchy texture and sweetness of the lotus root by simply adding a sprinkle of minced shrimp. Lastly, the Octopus & Okra dressed with Japanese Plum Sauce ($12 ala carte) was pretty intense, bringing out the subtle flavours of the 2 key ingredients.

Boiled Shogoin Turnip & Chicken Dumpling 4.5/5

One of my favourite dishes of that evening other than the tofu was this Boiled Shogoin Turnip & Chicken Dumpling with Special Lemon Oil. Akin to a good oden dish served with a nicely boiled turnip, its clear broth was delicious.

Sashimi 4.5/5

It is hard to resist the fresh Sashimi that is imported from different parts of Japan depending on their seasonal catch.

Charcoal-grilled Spanish Mackerel 4/5

We had Charcoal-grilled Spanish Mackerel which was in season. The skin was perfectly crisped, with the meat firm and sweet.

Deep-fried Crab Dumpling 4/5

The Deep-fried Crab Dumpling was like a Japanese style crab cake. I like how thin and crisp the crust was, encasing a sweet and savoury crab filling.

Rock On! Treasure Box 3.8/5

Gout-O I.C.U 3.8/5

For the next course, we had an add on - Rock On! Treasure Box (+$90) and the Gout-O I.C.U (+$60). Rock On! Tokyo Treasure Box features tamago kake gohan with white/black truffle, uni, caviar, crabmeat and ikura while Gout-o ICU serves the holy trinity of ikura, caviar and uni. As lavish as they might seem, I very much prefer the original tamago kake gohan. Align with the essence of obanzai; the steamed Japanese rice comes served under a blanket of torched egg white meringue and egg yolk. I had a few spoonfuls of that on its own, and the simple taste of the fragrant white rice with the egg was highly comforting. The rich and savoury toppings had kind of masked the beautiful flavours of the rice and egg.

Honey Lemon Pudding 4/5

Dessert was a Home-made Honey Lemon Pudding ($8). Its creamy texture was like a hybrid of a rich mousse and custard. Sweet and tangy, the caramelised sugar crust added a balancing hint of bitterness.

You may add on 5 glasses of sake pairing for $60.

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.


Rockon Tokyo
106 Tanjong Pagar Road
Singapore 088525
Tel: +65 97311136
Facebook
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Tue- Sun: 5pm - 1030pm
(Closed on Mon)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tanjong Pagar Road. Cross the road. Turn right onto Tanjong Pagar Road. Walk to destination. Journey time about 5 minutes. [Map]

Ichiban Boshi @ Century Square - Enjoy Kyushu Cuisine With A Kyushu Ryori Specialty Menu

Located in southwestern Japan, Kyushu is famous for its long list of delicious dishes, hot springs, and is also home to Japan’s most active volcano, Mount Aso. Look forward to savouring over 20 specially curated iconic dishes, as Ichiban Boshi unveils a Kysuhu Ryori specialty menu, exclusively available at their newest outlet at Century Square.

Tori Mizutaki 3.8/5

The first dish we had was the Tori Mizutaki ($15.90) which is a chicken based hotpot dish popular in Fukuoka inspired by the Western consommé and Chinese cuisine. Filled with chicken, assorted mushrooms and fresh vegetables in flavourful chicken broth, a unique way of eating is to push the minced chicken from the bamboo poles into the broth for cooking. Pour in the side of Japanese citrus vinegar for that flavour oomph.

Jigokudai Udon 4/5

Another of our favourite is the Jigokudai Udon ($14.90) which is a warm dipping style udon served with kurobuta black pork, poached egg, shimeji mushrooms and assorted vegetables. Mixing in the side of bonito flakes, sesame seeds and citrus pepper paste adds a subtle salty and citursy flavouring to the udon noodles.

Mentai Hakata Nabe Gozen 3.8/5

The Mentai Hakata Nabe Gozen ($26.90) features a bounty of ingredients famous in Kyushu such as the mentaiko (spicy cod roe) and kurobuta in a delightful chicken broth served with silver-stripe round herring and Japanese sweet potato in a Hakata-style hotpot. The set also comes with sides of tempura, assorted sashimi, chawanmushi, rice and fruits for a fulfilling meal.

Aburi Shime Saba 3.5/5

For sides, we had the Aburi Shime Saba ($8.90) which features thin slices of seared mackerel seasoned with Japanese citrus vinegar, spring onion, sesame seeds, grated ginger and citrus pepper paste. While the mackerel is full-flavoured and has a firm texture, we find it a tad salty.

Daigakuimo Ice 4.2/5

We had the Daigakuimo Ice ($6.90) as a sweet finale to the meal. It comes in thick strips of fried Japanese sweet potato coated with brown sugar, sprinkled with black sesame seeds, and a scoop of creamy rich vanilla ice cream. The sweet potato strips have an addictive soft texture and the brown sugar adds a subtle sweetness to the dessert which complemented the ice cream well without being too overly sweet.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Ichiban Boshi
Century Square
#02-17/18/29
2 Tampines Central 5
Singapore 529509
Tel: +65 62601273
Facebook
Website
Nearest MRT: Tampines (EW Line)

Opening Hours:
Daily: 10am - 10pm

Direction:
1) Alight at Tampines MRT station. Take Exit C. Turn left and walk to traffic light junction. Cross the road and walk down Tampines Central 5. Walk to Century Square. Walk to destination. Journey time about 5 minutes. [Map]

Sinfonia Ristorante @ Victoria Theatre and Concert Hall - Rebranded with Contemporary Italian Cuisine

With its high ceiling and towering Corinthian columns, embedding a history of 150 years, Sinfonia Ristorante at Victoria Concert Hall is immense at first glance. To conquer such a space, perhaps only Sardinian-born Chef Simone Depalmas with his big personality and infectious laughter, is able to do that, in his illuminating green chef coat. Formerly FOO’D By Davide Oldani, the restaurant is rebranded to mean 'symphony' in Italian, giving Chef Simone the autonomy to design the menu himself. You can expect bold, yet delicate flavours that are inspired from different regions of Italy and put together based on his 21 years of culinary experience.

Truffle Chicken Liver Brulee 4/5

Truffle Chicken Liver Brulee ($26) is what I meant by bold. To balance the rich flavours of the liver, Chef uses several different wines, including Madeira wine, Port wine, Marsala wine and even Chinese wine. It kind of reminds me of red wine chicken when wine is used to work magic with the beautiful juices seeping out from the skin and meat. Adorning the mousse are black truffle from umbria, leek mousse and minty local herbs. The idea of presenting it like a crème brulee is baffling but as you crack the sugar coat, spread it on the roasted focaccia and you know it works.

Smoked Mackerel 3.8/5

Smoked Mackerel (Available in Lunch Menu) comes in bite size served on roasted polenta. The polenta is dense but soft. This tartine is full in texture and flavour-packed with savoury and smokey nuances. Topped with dill sauce and avocado gazpacho, they infuse a lift to the dish, while the plumy black garlic sauce adds a layer to the taste and draws the components together into a piece of artwork.

Rice Roll 3.8/5

Soon you will see the dishes here are just as aesthetically pleasing as the surroundings, such as this Rice Roll. Sardinia is all about the sea and here you have a rice roll wrapping Hokkaido sea urchin, Alaskan king crab, Japanese rice (Available in Lunch Menu with a top up of $10) accompanied with tomato crumble, piquant sea urchin sauce and clam foam. Nothing is too empowering, allowing the sweet and delicate flavours to seep through and bind with another.

Mushroom Soup 4/5

Easing the stomach before the mains was the Mushroom Soup ($18) made with a blend of 6 different mushroom varieties. No cream and butter, what you are savouring is the taste of nature. Rich in taste and mouth fill, the sautéed sliced mushrooms elevate the taste while adding some texture and bite. And just before it gets too much, the candied pine nuts pulls it back with its nutty sweetness.

Porcini Risotto 3.8/5

If that level of shroom intensity is not enough, Porcini Risotto ($28, Available in 5-course & 7-course Degustation Menu) made using fresh Porcini mushrooms from Italy may seal the deal. The rice I had was evenly cooked with a nice chewiness. Just look at its color and you know it's truly a gourmet mushroom dish.

Squid Ink Tagliolini 3/5

Hand-made Squid Ink Tagliolini ($34) again showcases the flavours of the Mediterranean sea. Freshly made in the kitchen daily with real squid ink, the tagliolini is loose and light. The lobster sauce is so welcoming on the palate that even without the king prawn and bottarga, I believe one could easily finish off the pasta.

Frog Leg 3/5

I always thought that frog leg dish is a very Asian food, till I came across this Frog Leg ($36) in Italian tempura style. Apparently, frog legs are very popular in French cuisine and the French species are fleshier as compared to her counterparts. The refreshing sauce made from milk, vinegar and lemon brightens up the dish, along with the tangy berry and passionfruit sauces that add tartness to it. How much more elegant can it get to consume frog legs in such a manner!

Beef Short Ribs 3.8/5

One may easily mistaken this Beef Short Ribs (Available in 5-course & 7-course Degustation Menu) as beef cheek. Marinated for 6 hours, then slow-cooked for another 12 hours, the USDA Wagyu Beef is soft and fork tender. I love the sweet chestnut at the side which I find rather appetizing to have it in between the meat.

Cod Fish 3.5/5

Served on the artsy beautiful pattered plate is Cod Fish ($44). The fish is rich and buttery, with the top seared to a slight crisp. The smoked caviar atop teases out its sweetness and milky flavor. While the butter lemon sauce doesn't quite complement the meaty fish, the tart berry drops in the sauce manage to lend a level of zest to the dish.

Passionfruit, Raspberry Meringue, Rose Lychee Sorbet 3/5

Summing up the meal were two desserts, both equally delightful. The first is the Passionfruit, Raspberry Meringue and Rose Lychee Sorbet ($18). Its essentially passionfruit curd paired with raspberry meringue, accompanied by a rose lychee sorbet with chocolate crumble at the bottom. The rose flavor adds a depth to the lychee sorbet, be it colour, fragrant or taste.

The Mandarin 3.5/5

The Mandarin  ($18) is simply a 'orange' filled with mascarpone cheese and fresh orange juice, delivering a joy far beyond its 2 ingredients.

To be free from the reins of previous branding, it must have been a joy and relief to Chef Simone. To be able to allow his creativity to flow and eventually get translated onto the table, with each and every dish exuding his personality and thoughts.

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.


Sinfonia Ristorante
Victoria Theatre and Concert Hall
11 Empress Place
#01-01
Singapore 179558
Tel: +65 63855588
Facebook
Wesbite
Nearest MRT: Raffles Place (EW Line)

Opening Hours:
Sun-Mon: 12pm - 3pm
Tue-Sat: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit H. Walk towards the river. Cross the bridge. Walk to Empress Place road. Walk to destination. Journey time about 6 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]

Cheek by Jowl @ Boon Tat Street - Modern Australian Cuisine, 5 Courses Dinner At $88

Opened 11 months ago, Cheek by Jowl has been in my radar for a while. I finally get the chance to visit the modern Australian restaurant lead by the husband and wife team - Head Chef Rishi Naleendra and GM Manuela Toniolo, known for their original creations imbued with multi-cultural influences and the use of natural, sustainable ingredients.

Baby Potato 3.5/5

For my visit, I had the Chef's dinner menu ($88) which consists of snacks and 5 courses. The Baby Potato is rest on top of mushroom crumb and cocoa, complemented with the chive dressing. A delightful snack which gives a glimpse of chef's bold combination.

Chicken Liver Parfait Cigar and Date Jam 4.2/5

One of my favourite snacks is the Chicken Liver Parfait Cigar and Date Jam. An interesting and playful concept to enjoy the chicken liver parfait. The sweetness of the date jam provided an additional enjoyment to the dish.

Quail Egg Wrapped in Kataifi Pastry with Togarashi Seasoning 3.8/5

The Quail Egg Wrapped in Kataifi Pasty with Togarashi Seasoning looks like an egg in a bird nest isn't it? In my wildest imagination, i would never expect a simple quail egg can turn into such an beautiful dish.

Coffin Bay Oyster, Smoked Tomato Granita 4.5/5

Chef Rishi has managed to surprise me again with the combination of smoked tomato granita with Coffin Bay Oyster. I have never expect oyster can be enjoyed in this way. The smokiness and sweetness of the smoked tomato granita complemented the fresh oyster excellently.

Smoked Mackerel 4.8/5

It is very interesting to know that Chef Rishi conceptualized his dish from vegetables before working on the protein to go with them. Appearance wise, the Smoked Mackerel ($22) seems like an ordinary dish but it turned out to be a combination that I have not tried before. The smoked mackerel together with the horseradish and green pea juice was well balanced and executed for a harmony enjoyment. The pickled cucumber provided the tang for a refreshing touch.

Raw Beef Salad 4.2/5

Another bold combination that worked wonderfully is the Raw Beef Salad ($22). The dry aged wagyu is tossed with kohlrabi and kimchi, before being dressed in cured egg yolk. If you are not into raw beef you can't even tell if you are blind folded with its rich flavours.

Lamb Shoulder 4.2/5

The Lamb Shoulder ($38) was so soft that it melted in the mouth. Marinated in spices, there wasn't any traces of gaminess. It even comes with baked pumpkin and cavolo nero. What hit me in delight with each bite of the lamb is the black olive, which is an unique element to pair with the meat.

Roasted Scallops 4/5

I was privileged to try the new Roasted Scallops dish which composed of scallops, corn puree with miso, pickled and raw turnips, dressed in a fermented prawn sauce. Feremented prawn sauce in western fare, there is something rather bold. It was not overpowering but work harmoniously with the ingredients.

Coconut 3.5/5

Moving on to the dessert, we started with the ever popular Coconut ($15) which consists of laksa leaf ice cream, pomelo and green chilli. The concept is definitely very refreshing. Unfortunately it did not manage to deliver the wow factor that I was eagerly anticipating.

Honeydew Melon 4.8/5

I would highly recommend the Honeydew Melon ($15). The Italian cream cheese is topped with pickled rind and caraway. Not to forget the scoop of honeydew melon ice cream that is extremely refreshing. A very well thought dish that has every components coming together for a lovely night.

I have to say I am really impressed with the food at Cheek by Jowl. Besides the beautifully plated dishes, I enjoyed the element of surprises in each dish with the bold creations using multi-cultural flavours.

Noted: This is an invited tasting.


Cheek By Jowl
21 Boon Tat Street
Singapore 069620
Tel: +65 62211911
Facebook
Website
Nearest MRT: Telok Ayer (DT Line). Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 6pm - 1030pm
Sat: 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk down Cross Street and turn left onto Telok Ayer Street. Walk down Telok Ayer street and then turn left onto Boon Tat Street. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. At the junction of Telok Ayer Street and Boon Tat Street, turn right. Walk to destination. Journey time about 10 minutes. [Map]