ToMo Cafe @ Upper Thomson - Popular Joo Chiat Cafe with Insta-Worthy Specialty Drinks Opens New Outlet in Upper Thomson

ToMo Cafe opened its third outlet at Upper Thomson on 8 October 2024, following its success in Joo Chiat and Neil Road with popular, Instagram-worthy drinks and hearty, Japanese-style food.

This new location will introduce outlet-exclusive dishes, including rice bowls and handcrafted burgers.

To celebrate its opening, the first 100 customers in October will receive a free cloud drink, with November offering free ‘chuffles’ to the first 100 diners. Both promotions are valid with any purchase made.

Iced Houjicha Goma Cloud Latte 4.2/5

From their list of speciality drinks, I was immediately attracted to the Iced Houjicha Goma Cloud Latte ($8), which combines a slightly nutty base of houjicha and a creamy, rich layer of black sesame cloud cream. I thoroughly enjoyed this combination, but it's best enjoyed quickly.

Iced Matcha Strawberry Cloud Latte 4/5

The Iced Matcha Strawberry Cloud Latte ($8) is another crowd favourite, combining matcha and a base of strawberry bits, topped with dairy-free strawberry cream. This was earthy and sweet. Other matcha options include the Iced Matcha Cloud Latte ($8) with sea salt dairy-free cream and the Kagoshima Matcha Latte ($7).

Yuzuri Apple Fresca 3.8/5

For a refreshing non-coffee option, try the sparkling Yuzuri Apple Fresca ($7), made with Aomori apple, yuzu, and cherry blossom extract.

Tako Karaage 4/5

Starting with the Tako Karaage ($12), we enjoyed crunchy, battered octopus chunks paired with a tangy yuzu kosho mayo. Though the chunks could be more evenly battered, we still found it pretty addictive. The substantial portion is also great for sharing.

Grilled Tiger Prawn Capellini 4/5

The cafe staff highly recommended the Grilled Tiger Prawn Capellini ($22). The hefty portion of capellini was tossed in a savoury mentaiko mayo sauce and topped with grilled prawns, ebiko and seaweed. I would recommend this as a sharing dish as the richness may get too heavy for one.

Fish and Chip Burger 3.5/5

The Fish and Chip Burger offered a crispy tempura dory fillet with sour cream tartar, lettuce, and tomato. Unfortunately, the shoestring fries were undercooked during our visit, but we understand it was an issue with the fryer, which will be quickly fixed.

Homemade Tiramisu 3.8/5

For sweets, we decided on ToMo's Homemade Tiramisu ($9), which has a jar of espresso-infused ladyfingers layered with homemade mascarpone cream. You can enhance it with a shot of Baileys or Kahlua for an extra $4.

We appreciated the openness of the kitchen staff to feedback and look forward to seeing improvements once the cafe officially opens its doors.

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.


ToMo Cafe
185 Upper Thomson Road
Singapore 574333
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Nearest MRT: Upper Thomson (TE Line)

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

Direction:
1) Alight at Upper Thomson MRT station. Take Exit 5. Turn left and walk down Upper Thomson Road. Walk to destination. Journey time about 6 minutes. [Map]

Mensho Tokyo @ Raffles City - Award-winning Global Ramen Brand Opens In Singapore with Exclusive Chilli Crab Ramen

Mensho Tokyo, founded by legendary ramen master Tomoharu Shono in 2005, has landed in Raffles City, Singapore. Known for combining traditional ramen-making with bold and complex flavour profiles, Mensho Tokyo's Singapore outlet boasts exclusive local creations. It is the first Mensho outlet in the world to offer desserts on its menu. Naturally, I had to check it out.

A5 Wagyu Abura Soba 4.2/5

The most premium item on the menu is the A5 Wagyu Abura Soba ($41). This dish features house-made thick wheat noodles and a sauce crafted from Kioke wood barrel-aged shoyu. The soba is accompanied by two types of Miyazaki A5 Wagyu, spinach, baby asparagus, red onion, truffle paste, charcoal leek, and calamansi. The rich, dry-style ramen highlights the luxurious wagyu cuts, making it a must-try for any beef lover, though the price tag might leave some hesitating.

Duck Matcha 4.2/5

I was taken aback when I saw Duck Matcha ($28) on the menu. Matcha paired with ramen? Intrigued by the audacity of this creation, I decided to give it a go. Surprisingly, it works! The house-made wavy noodles are served in a creamy chicken matcha broth, topped with tender duck chashu and whipped cream. The harmonious combination offers an intriguing balance of umami and matcha bitterness. However, this dish must be eaten hot, as the matcha powder tends to separate when the broth cools, affecting the overall experience.

Signature Toripaitan 4.5/5

If it's your first time at Mensho Tokyo, I highly recommend the Signature Toripaitan ($28). Initially priced at $38, it's now more affordable at $28. It is the quintessential dish at Mensho, with house-made wavy wheat noodles, served in a rich and creamy chicken broth, accompanied by a medley of A5 Wagyu chashu, smoked pork chashu, duck chashu, and chicken chashu. Topped with king oyster mushroom menma, truffle sauce, ajitama egg, and fried burdock roots, the flavours are decadent and satisfying. The Classic Toripaitan with just smoked pork chashu is available for a more straightforward option at $19.

Fujiringo Chamomile and Momo-no Bubbles

Unlike most ramen shops, Mensho Tokyo sets itself apart by offering cocktails, mocktails, and desserts. We tried the Fujiringo Chamomile ($10), made with cold brew chamomile, homemade Fuji apple purée, and sparkling water. The Momo-no Bubbles ($18), a refreshing mix of Japanese peach liqueur, fresh lime, passionfruit, and prosecco, added a delightful effervescence to the meal.

A5 Miyazaki Wagyu Cavier Sushi (2pc) 4.5/5

We couldn't resist trying the A5 Miyazaki Wagyu Caviar Sushi ($14/2pc). This luxurious sushi swaps the usual seafood for melt-in-your-mouth A5 wagyu, topped with a touch of caviar. The wagyu's fattiness and the caviar's delicate brininess created an elevated sushi experience that's well worth the indulgence.

Corn Wings 4/5

For sides, we ordered the Corn Wings ($8.80), which were grilled to perfection with an aromatic char that complemented the natural sweetness of the corn. It's a simple yet satisfying side dish that adds a fun twist to the meal.

Yuzu 4/5

Houjicha Tiramisu 4.2/5

We tried the Yuzu Sorbet ($8.80) and Houjicha Tiramisu ($8.80) for dessert. The Yuzu sorbet provided a refreshing palate cleanser after the richness of the ramen. The Houjicha Tiramisu was creamy and aromatic with a subtle roasted tea flavour, though the portion size in its shot glass serving felt a little small for the price.

Overall, Mensho Tokyo offers a unique and refined ramen experience. Despite the use of chicken soup for many of the ramen dishes, the broths are surprisingly rich and creamy, almost like a hybrid between tonkotsu (pork-based broth) and chicken-based ramen. The addition of exclusive dishes, sushi, and desserts elevates the experience even further, making it more than just a ramen stop but a dining destination. It's a little on the pricier side, but the quality justifies the cost. If you're looking for a place that reimagines ramen and offers something beyond the ordinary, Mensho Tokyo is definitely worth a visit!

Note: This is an invited tasting.


Mensho Tokyo
Raffles City
252 North Bridge Road
#03-43
Singapore 179103
Tel: +65 83808467
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]

Toku Nori @ Telok Ayer Street - Reinventing Handrolls with Their Own Special, Modern and Unique Take

Toku Nori, a new Japanese restaurant, is nestled on the second and third storeys of a pre-war heritage shophouse along Telok Ayer Street. The name "Toku (特)" translates to "special" in Japanese, and true to its name, Toku Nori is reinventing handrolls with its unique touch. The 40-seater sushi bar counter dining space infuses traditional design elements of a Japanese handroll bar with contemporary aesthetics, offering an inviting ambience for a memorable dining experience.

Handroll: Hotate Roll 4/5

We began our dinner with a selection of handrolls, each crafted by the chef right before our eyes at the sushi bar counter, served and timed to individual pace. The Hotate Roll ($9), paired with yuzu koshi, lime, and chives, was a delightful start. The premium-grade japonica pearl rice, Koshihikari, provided a sublime balance of moisture, stickiness, and subtle sweetness that complemented the scallop's natural sweetness. The yuzu koshi and lime pairing heightened the overall flavour profile, making each bite a refreshing experience.

Handroll: Maguro Roll 4/5

Next, we had the Maguro Roll ($8), featuring smoked onion cream, crispy shallots, and melt-in-the-mouth maguro. The combination of flavours and textures worked harmoniously, offering a delightful textural enjoyment that left us craving more.

Handroll: Engawa Roll 4/5

The Engawa Roll ($9.5) was another highlight, aburi for a touch of smokiness before being wrapped into a roll with shiro miso and roast garlic. The slight char from the aburi added a depth of flavour that elevated the delicate engawa.

Premium Roll: Foie Gras Roll 4.2/5

For a more luxurious experience, we opted for the Foie Gras Roll ($16). The creamy foie gras, given a kiss of fire from the torch, was paired with a garlic soy glaze and spicy leek, resulting in an explosion of flavours that was both rich and satisfying.

Premium Roll: Wagyu & Uni Roll 4.5/5

The Wagyu & Uni Roll ($16) comprised of wagyu karubi, Hokkaido sea urchin, and caviar. This luxurious combination of fatty, melt-in-the-mouth wagyu, the sweetness of uni, and the umami from the caviar created a heavenly flavour profile that left us wanting more.

Izakaya Platter

Kakuni Pork Belly, Aburi Salmon Crispy Sushi, Maguro Popper, Chicken Rib 4.5/5

In addition to the sushi rolls, Toku Nori offers a selection of izakaya items. We sampled the Kakuni Pork Belly ($14/2pc), Aburi Salmon Crispy Sushi ($16/3pc), Maguro Popper ($12/3pc), and Chicken Ribs ($14). Each item was well executed, delicious, and perfectly complemented with alcohol, making them ideal for a casual night out.

Wagyu Sando 4/5

The Wagyu Sando was another standout dish. The rich, buttery wagyu was sandwiched between lightly toasted, golden brown bread. The exceptionally tender wagyu and the slight crunch of the bread created a delightful mouthfeel that was both satisfying and memorable.

Sakura Matcha Latte, Yuzu Matcha, Housemade Warabi Mochi 4.2/5

To wrap up our meal, we enjoyed the Housemade Warabi Mochi ($12), which was airy and soft, presented in three different flavours: kinoko, goma, and matcha. For matcha lovers, we had the Sakura Matcha Latte and Yuzu Matcha, both of which used ceremonial-grade premium tsuki matcha, offering a perfect balance of flavours to end our meal on a high note.

Toku Nori is a gem in the heart of Telok Ayer Street, offering a unique and modern take on traditional Japanese handrolls. Its inviting ambience, attentive service, and innovative menu make it a must-visit for anyone looking to explore the delicate art of sushi and handrolls. Toku Nori promises an exceptional dining experience that will leave you coming back for more.

Note: This is an invited tasting.


Toku Nori
200A Telok Ayer Street
Singapore 068638
Tel: +65 8082 6536
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 1145am - 230pm, 530pm - 11pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk to Telok Ayer Street. Turn left onto Telok Ayer Street. Walk down Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]

Ginger.Lily @ Hilton Singapore Orchard - Newly Refreshed Afternoon Tea Experience with Nikkei-inspired Delights

Embark on a four-part journey of Savoury, Sweet, Thirst and Take Me Home with Ginger.Lily's newly refreshed Nikkei-inspired Afternoon Tea menu. Thoughtfully curated by Director of Culinary Vijay and Executive Pastry Chef Cindy, they seek to bring diners to experience a fusion of Japanese and Peruvian flavours and ingredients.

A minimum of 2 diners per table is required, at $58++ per person for food only or $78++ per person for an additional glass of champagne. Included in the set is a choice of 2 hot teas per diner from an extensive range of 10 premium tea varieties.

If you prefer delicately flavoured teas like me, I would recommend Ginger.Lily's house blend, The Ginger.Lily. It is a specially put-together blend of tea leaves paired with goji berries and perfumed with mild florals and exotic fruits.

Welcome Drink

We were first served with a Welcome Drink of tangy-sweet pink guava and yuzu.

Nikkei-style Salmon 4/5

The trio of Nikkei Savouries started with an appetite lifter, the Nikkei-style Salmon. It had fresh cubes of salmon paired with crispy quinoa, cucumber strips and a generous pour of yuzu sauce.

Shishamo 4.2/5

Next, we had a fried piece of meaty Shishamo sandwiched between a lightly grilled mantou bun. It had a mild kick of heat from jalapenos and sriracha.

Sando 4.2/5

The last of this segment of savouries was the satisfying Sando, a well-fried chunky piece of Kurobuta pork laced with sweet tonkatsu sauce and black garlic aioli in bread.

Nikkei Nigiris 4/5

We were surprised to find out about this next part! Not only was it the first time for us to have sushi at an afternoon tea, but it was also carefully torched to finish by the chef at our tableside. The Nikkei Nigiris feature three pieces - the Foie-Gras, Maguro Chu-Toro and White Fish.

Nikkei Nigiris

While the sushi rice was a little more loose than we would prefer, we appreciated the freshness of each. The Maguro Chu-Toro was served with orange ponzu glaze and wasabi, while the White Fish had Shiromi chilli. My favourite was the melt-in-the-mouth Foie-Gras with a brush of ginger-flavoured teriyaki sauce.

Japanese Inspired Sweets 4.2/5

We moved into the Japanese-inspired sweets gorgeously presented in a layered turquoise drawer. Aside from the Red Tea Azuki Dorayaki and Scones, we were recommended to make our way through from the top to the bottom, progressing from the lighter to the more decadent flavours.

Matcha & Sudachi

Despite hoping for more intense matcha notes in the soft Matcha & Sudachi roll cake, it was a lovely, refreshing piece with tangy sudachi notes.

Japanese Mango Cheesecake, Muscat Anise Shortcake, Strawberry Miso Tart

Other featured sweets were the Japanese Mango Cheesecake, Muscat Anise Shortcake and Strawberry Miso Tart, which had an oozing filling of strawberry bits upon halving.

Mikan Cacao Pepper Choux, Sesame Finger Cookies, Hokkaido Potato Moelleux

The more assertive flavours are brought out in the unique Mikan Cacao Pepper Choux, nutty Sesame Finger Cookies and Hokkaido Potato Moelleux.

Scones 3.8/5

We ended off with an afternoon tea staple, scones. The Cranberry Scones and Vanilla Scones came in two pairs, accompanied by a side of strawberry apple jam, yuzu chocolate creme and clotted cream.

I found the scones a tad doughy, but I was particularly surprised to find myself enjoying the yuzu chocolate creme. I'm not usually a fan of a similar citrusy combination of chocolate and orange, but the yuzu here is distinctly bright and balanced off very well with the darker chocolate.

Nikkei Sour 4.5/5

I adored the new Nikkei Sour concocted in-house. It is part of a selection of Nikkei-inspired cocktails designed to pair with the refreshed afternoon tea pieces and their all-day dining. The Nikkei Sour is crafted using Matcha distillate and a Macchu Pisco base, boasting a light, fruity and citrusy profile.

Save a table for Ginger.Lily's afternoon tea at https://www.hilton.com/en/hotels/sinorhi-hilton-singapore-orchard/dining/ginger-lily/. There are 2 seatings, with the first seating from 1pm to 3pm and second seating from 3.30pm to 5.30pm.

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.


Ginger.Lily
Hilton Singapore Orchard
Level 5
333 Orchard Road
Singapore 238867
Tel: +65 6831 6273
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 8am to 1am

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

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

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Mizugashi: Seasonal Fruits

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

Matcha Pudding, Hojicha Tea

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

Matcha

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

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
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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]