Ki-sho (葵匠) @ Scotts Road - A Whole New Ki-sho Helmed by Chef Taro Takayama, New Seasonal Kappo Dining and Singapore’s First Tottori Wagyu

At Ki-sho by Taro Takayama, each dish unfolds as a fleeting story, with seasonal ingredients and refined techniques captured in ephemeral moments on the plate.

Born and trained in Wakayama, Japan, Chef Takayama moved to Singapore in 2013, first serving as the private chef to the Japanese Ambassador before earning acclaim with Takayama and Hanare by Takayama. At Ki-sho, his 9-course kappo-style omakase menu, priced at $360++ per person, is a deeply personal tribute to his seaside and mountain upbringing. It is a journey of taste and memory experienced in an intimate setting of just 11 counter seats, with an additional private room for eight.

Monaka 4/5

To begin, we were served a concentrated shot of the day’s Dashi, with kombu. It warmed our bellies nicely, preparing us for the next course.

The first course was a peanut-shaped Monaka, filled with foie gras mousse subtly enriched with sweet aged sake and watermelon. Charming and whimsical, its presentation is a play on the peanuts traditionally served in Singaporean Chinese restaurants. However, the monaka shell arrived slightly soft, which detracted from our full enjoyment of this first bite.

Kegani 4.8/5

We watched with bated breath as the next course of Kegani was artfully assembled, its presentation utterly exquisite. Premium seafood takes centre stage, featuring steamed Hokkaido hairy crab and Bafun Uni, complemented by silky Osaka yuba, chopped okra, dashi jelly, and a drizzle of fragrant yuzu oil.

Fish Cake 4.2/5

One aspect I particularly enjoyed about this omakase was the interweaving of hot and cold dishes, keeping the experience dynamic and balanced throughout the dinner. The next course featured a deep-fried, house-made Fish Cake crafted from Japanese whitefish (Hamo) blended with ginkgo nuts, yam, and matsutake mushroom. It was served piping hot and crispy, an indulgent fried treat.

Japanese Grouper (Kue) 4.5/5

Befitting of such a premium omakase experience, the Seasonal Sashimi was presented in three distinct sub-courses, each thoughtfully paired with its own accompaniments crafted to complement the individual fish. First came the Japanese Grouper (Kue), dry-aged for six days to deepen its flavour while retaining a tender bite, served with Sudachi, dehydrated kombu, and fresh wasabi.

Kuromutsu 4.5/5

Next was the Kuromutsu, lightly aburi-ed to achieve a crisped skin, accompanied by wasabi, homemade ponzu with radish, and baby shiso leaf.

Wild Bluefin Tuna 4.5/5

The finale, and most decadent, was the dry-aged Wild Bluefin Tuna, paired with cured egg yolk soy sauce and wasabi, with the richness of flavour that lingers on the tongue.

Zen Garden Platter 4.2/5

The Zen Garden Platter, affectionately described by Chef Takayama as ‘sake-friendly finger food,’ showcases a rotating selection of seasonal highlights. During this visit, the platter featured Karasumi (mullet roe), Ankimo (Monkfish liver), Chilled Corn Soup, Mozuku Seaweed, and creamy Bafun Uni, each bite designed to pair beautifully with a sip of sake. In fact, Ki-sho boasts Singapore’s most extensive sake selection for a Japanese restaurant, featuring over 300 labels. The crown jewel is the exclusive Eiheiji Hakuryu Sake from Yoshida Brewery, available only at Ki-sho.

Kuro Awabi 4.8/5

The Kuro Awabi dish stars Chiba abalone gently steamed in natural Wakayama water for 4–5 hours, infused with Kinome leaves (buds of the Japanese sansho pepper tree), instead of sake, to bring out more of the abalone’s natural flavour. Rather than a traditional abalone liver sauce, Chef Takayama prepared a delicate liver tofu, serving the entire creation in a flavourful dashi and abalone broth.

Tottori Wagyu 5/5

The Tottori Wagyu is exclusively imported into Singapore by Chef Takayama, who personally visited the farm to study its practices. Available only at Ki-sho, this marvellous A5 cut is so buttery it can be gently torn apart with chopsticks, yet does not have an overly oily mouthfeel. Served shabu-shabu style alongside tender Kyoto Eggplant, it quickly became the highlight of the meal. Many at the table agreed that despite the excellence of the preceding dishes, the beef surpassed them all.

Donabe 4.5/5

Ki-sho’s signature Donabe is crafted with seasonal ingredients, in this case, Sanma fish and Umeboshi, enhanced with ginger for fragrance and premium Japanese rice. It is served alongside a rich miso soup, using extra red miso to lend depth to the soup. Diners are certainly encouraged to eat their fill and have second or even third helpings. Just remember to save some space for their excellent desserts.

Momo 4.5/5

Japanese omakase traditionally concludes with a showcase of premium seasonal fruits. For this meal, we enjoyed the loveliest Japanese Momo (peach), sliced and diced right in front of us to highlight their natural sweetness. The fruit was complemented by homemade Hokkaido milk ice cream and a dash of yuzu juice, adding a gentle, refreshing tartness.

Financiers 4.2/5

Last but not least, we were served warm mini Financiers, flavoured with Matcha and Hojicha from Inoue Seikien in Tottori. Each piece had a nice, crispy edge and a soft, tender crumb. A superb finish to a more than excellent meal.

By the end of the evening, it’s clear that Ki-sho offers not just exceptional dining, but celebrates the artistry of kappo-style omakase at its finest. With the finest ingredients in the hands of Chef Takayama and his team, each course unfolds as a thoughtful interplay of flavours, textures, and presentation. Adding to the experience is Chef’s approachable manner, the warm conversation and interesting stories about the ingredients and dishes, which ensure that every guest feels genuinely welcome and relaxed.

Ki-sho Omakase Menu
- 6-course lunch ($160++)
- 7-course lunch & dinner ($280++)
- 9-course dinner ($360++)

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Ki-sho (葵匠)
29 Scotts Road
Singapore 228224
Tel: +65 9061 6109
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Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 630pm - 1030pm
(Closed on Sun, Lunch on PH)

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right on Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]

VIOS @ One Raffles Quay - Modern Mediterranean Grain Bowls by Blu Kouzina

VIOS at One Raffles Quay is a modern Mediterranean grain bowl spot conceptualised by the family behind Blu Kouzina. Named after the Greek word for “life”, VIOS is the brainchild of Gigi Tsakiris, daughter of Blu Kouzina’s founders. Drawing from her family’s heritage and her knowledge of food systems and nutrition, VIOS is built around providing nutritious and nourishing meals for the busy individuals in the CBD.

The Greek 4/5

Each bowl begins with a wholesome base of grains or greens, layered with proteins, seasonal vegetables, and housemade dips and sauces prepared daily without additives or seed oils. Among the eight signature creations, I tried The Greek ($18.50), featuring grass-fed meatballs on a bed of organic bulgur, accompanied by harissa dip, tzatziki, a tomato and onion mix, diced cucumber, and Greek feta. The organic bulgur was nutty with a firm bite, providing a sturdy base for the boldly flavoured harissa and meatballs, which were well-seasoned, tender, and juicy with a satisfying bite. Freshness came through from the tomato-onion mix and crisp cucumber, while the tangy tzatziki tied the elements together, rounding out the bowl with balance and cohesion. Every VIOS bowl is finished with a generous drizzle of the Tsakiris family’s extra virgin olive oil, harvested from centuries-old groves in the Messinean Basin of Greece. These ancient trees yield koroneiki olives, prized for their high polyphenol content, which delivers antioxidants, anti-inflammatory benefits, and a peppery flavour lift.

Pulled Beef Wrap 3.5/5

There are also wrap options. I tried the Pulled Beef Wrap ($17.50), which features a Greek pita filled with grass-fed beef, tzatziki, and a tomato-onion mix. The beef, braised with sundried tomato, brought a welcome depth of flavour. However, the filling was overly wet, which diluted the tzatziki and left the wrap partially soaked. Still, the pita managed to hold together and contributed a gentle wheatiness that complemented the filling.

Tomato Focaccia 4.5/5

The lineup of bakes was sumptuous. I had the Tomato Focaccia ($6.50) and the Spanakopita, both of which were wholesome and delicious. The focaccia, served warm with its base soaked in olive oil and paired with an additional amount of the Tsakiris family’s extra-virgin olive oil, was one of the most flavorful I’ve had, especially with the sundried tomatoes generously strewn across the top, intensifying every bite.

Spanakopita 4.5/5

The Spanakopita was delicious with pronounced herbaceous notes and a well-proportioned balance of flaky pastry to savoury filling.

Aegean Glow, Salt & Sol

Drinks bring an interesting twist. I tried two refreshing concoctions - Aegean Glow ($6.50), a bright blend of citrus, cinnamon, and Greek herbs; and Salt & Sol ($6.50), a piquant mix of brine, lime juice, chilli, honey, sea salt, and chilli flakes.

For those who prefer to customise, DIY Bowl options are also available. On lighter days, the soups, mezzes, and sides would make appealing alternatives, which I would love to try someday.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


VIOS
One Raffles Quay
South Tower
1 Raffles Quay
#01-02
Singapore 048583
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Nearest MRT: Downtown (DT Line), Raffles Place (EW, NS Line)

Opening Hours:
Mon-Wed: 830am - 730pm
Thu-Fri: 730am - 730pm
(Closed on Sat & Sun)

Direction:
1) Alight at Downtown MRT station. Take Exit F. Walk straight down Central Boulevard Road to Raffles Quay Road. Turn right on Raffles Quay. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Raffles Place MRT station.Take Exit I. Walk straight to Raffles Quay Road. Turn right onto Raffles Quay Road. Walk to destination. Journey time about 6 minutes. [Map]

Mr Hainan (海南先生) @ VivoCity - Bringing The True Taste of Hainan to Singapore

Traditional Chinese cuisine has been enjoying a surge in popularity in Singapore, and the latest addition to the scene is Mr Hainan (海南先生), now located at VivoCity. While Hainanese Chicken Rice remains a perennial favourite, Mr Hainan goes beyond this iconic dish to showcase a range of lesser-known yet equally cherished Hainanese classics, offering diners a deeper dive into the province’s culinary heritage.

Hainan, a tropical island province in southern China, is renowned for its abundant seafood. Its cuisine celebrates freshness and simplicity, inviting diners to experience the natural taste of the ingredients. At Mr Hainan, these authentic flavours are brought to life, allowing Singaporeans to enjoy an authentic taste of Hainan on their doorstep.

Pickled Vegetables

To begin, we were served Pickled Vegetables ($3.80) at the table, a crunchy and refreshing dish to nibble on throughout the meal. If you’re game for it, you can try the Assam Juice ($5.8), which is super tangy, but it was too overpowering and sour for me.

Hainan Wenchang Chicken 4.2/5

I was excited to try the authentic Hainan Wenchang Chicken (Half: $28.80, Whole: $52.80), one of Hainan’s Four Famous Dishes. The chickens are free-range for 120 days to develop firm, lean meat, then caged for another 60 days to intensify their flavour. They are raised on a natural, antibiotic-free diet throughout their lives. True to form, Wenchang Chicken is leaner and firmer, and the preparation method lets the natural flavour of the bird shine. For their condiments, they provide ginger and a nice, tangy chilli dip that differs from the familiar red chilli typically paired with local chicken rice.

Wenchang Chicken Rice

Of course, the dish is not complete without Wenchang Chicken Rice ($1.60), prepared in the authentic Hainan style using old-crop rice, which allows each grain to absorb the rich chicken broth more fully. The rice here is less oily and cleaner tasting, which some diners may prefer. Personally, I lean toward a more aromatic and richer style of chicken rice.

Luffa & Glass Noodle in Chicken Broth 4.2/5

To complement the chicken rice, we also had the Luffa & Glass Noodle in Chicken Broth ($18.80). Served in a large pot, it was a comforting, piping-hot, and slow-simmered for five hours to extract maximum nutrition and flavour. It was light but very tasty, I also enjoyed the soft luffa, clams and silky glass noodles in the dish!

Threadfin with Assam Sauce and Yellow Lantern Chilli Peppers 4.5/5

The dish that impressed me the most was the Threadfin with Assam Sauce and Yellow Lantern Chilli Peppers ($29.90). This dish is an example of Hainan’s prized small sea fish, which are known for their delicate flavour and melt-in-the-mouth texture.

Living up to its reputation, the fish we had was remarkably fresh and tender, totally delicious paired with assam sauce and fragrant yellow lantern chilli peppers for a hint of spice. Another classic option is to have the fish served with black bean sauce, wrapped in lotus leaf. Just be careful of the small bones when ordering these Threadfin dishes, as the fish is served whole.

Hainan Jiaji Duck 3.5/5

We also sampled another of Hainan’s Four Famous Dishes, the Hainan Jiaji Duck ($25.80), prepared in an interesting style with pineapples. (For reference, the other two famed dishes are Hele Crab and Dongshan Mutton.) The sauce was flavourful, with the pineapple adding a tropical touch. That said, we found the duck a little too tough for our liking, perhaps a reflection of how local palates differ from traditional preferences, as Hainanese diners appreciate the meat firm and not overly fatty.

Hainan Prosperity Pot 4/5

The Hainan Prosperity Pot ($18.80) is a vibrant mix of meats and vegetables, served in a decorative, almost ceremonial red platter. Traditionally enjoyed as a first course during joyous occasions, such as weddings, it symbolises harmony, prosperity, and a lasting union. The pot is filled with cabbage, tofu skin, black fungus, glass noodles, julienned carrots, and other colourful ingredients, making it quite visually cheerful as well.

Hainan Jade Stir-Fry 3.5/5

The Hainan Jade Stir-Fry ($14.80) is a simple dish of bright green vegetables, but it stars a unique ingredient: lotus stems, together with crunchy winged beans. It’s a straightforward dish and a nice overall accompaniment to the meal.

Golden Coconut Pastry 4/5

To conclude, we enjoyed a fried Golden Coconut Pastry ($12.80), which resembles a crispy pancake but has the lighter, airy texture of bread, with a light coconut filling tucked inside. I enjoyed this, and it was not overly sweet.

Mr Hainan takes diners on a journey through the traditional flavours of Hainan, showcasing the island’s rich culinary heritage in a casual, approachable dining setting. In celebration of Mr Hainan’s Grand Opening at VivoCity, all guests can enjoy the following promotions:

10 - 30 September (Mondays-Fridays): 50% OFF Hainan Wenchang Chicken (Half, U.P $28.80)
Now to 30 September (Daily): Unlimited refills of Wenchang Chicken Rice with every purchase

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Mr Hainan (海南先生)
VivoCity
1 Harbourfront Walk
#02-116
Singapore 098585
Tel: +65 8060 7116
Instagram
Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 12pm - 930pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C & E. Walk to destination. Journey time about 3 minutes. [Map]

Xing Yue Xuan (星粤轩) @ Resorts World Sentosa - Jumbo Group’s First Foray into Premium Cantonese Cuisine

Xing Yue Xuan (星粤轩), located at Weave Mall in Resorts World Sentosa, marks Jumbo Group’s inaugural venture into premium Cantonese dining. Showcasing the artistry of traditional Cantonese cuisine while embracing modern refinement, the restaurant offers a repertoire of curated executive set lunches alongside an extensive à la carte menu that celebrates the depth and finesse of this much-loved cuisine.

Amuse Bouche 4/5

Dinner commences with an elegant Amuse Bouche, a delicate scallop and prawn salad encased in a crisp housemade kueh pie tee shell. Served with a ceremonial cup of Honeycomb Ruby Tea, a soothing blend of jujube and Formosa oolong, this refined pairing sets the tone for the meal.

Double-boiled Fish Maw & Kampung Chicken Soup 4.8/5

The Double-boiled Fish Maw & Kampung Chicken Soup ($38) exemplifies Cantonese soup mastery. Prepared through a meticulous two-hour steaming of old hen, pork, and chicken feet, followed by careful boiling, the broth develops a luxuriously creamy body. Enriched with premium fish maw, scallops, morel mushrooms, and wolfberries, the soup is deeply nourishing, offering layers of umami richness in every spoonful.

Dong Po Pork Belly in Hakka Style 4.8/5

The Dong Po Pork Belly in Hakka Style ($38 per pax) is a standout. Each portion of pork belly undergoes a precise, multi-step process — blanched, torched, steamed, and bound in a bamboo leaf string — before being braised for six hours in a proprietary soy sauce. The result is melt-in-the-mouth pork layered with flavours that pay homage to authentic Hakka culinary tradition.

Flambéed Drunken Live Prawns 4.5/5

The Flambéed Drunken Live Prawns ($48 per portion, 300g) deliver both spectacle and flavour. Premium live prawns are flambéed tableside in Er Guo Tou Baijiu before simmering in a herbal broth infused with goji berries and angelica root. Cooked in minutes, the prawns emerge juicy and aromatic, laced with subtle wine and herbal notes.

Xing Yue Xuan Fuss-Free Crab in Signature Black Pepper (Half Crab) 4.5/5

For crustacean lovers, the Xing Yue Xuan Fuss-Free Crab ($78 per pax, Half Crab) is not to be missed. Available in three renditions that pay tribute to JUMBO Group’s celebrated seafood heritage, diners can choose from the robust Signature Black Pepper, the iconic award-winning Chilli Crab, or an elegant steamed version topped with velvety custard egg and caviar. We opted for the Signature Black Pepper, where the punchy, aromatic spice balanced beautifully with the natural sweetness of the crab, delivering a dish that was both fiery and indulgent.

Whole 3-Head Abalone & Sea Cucumber in Fragrant Rice 4.2/5

Served in a sizzling hot stone pot, the Whole 3-Head Abalone & Sea Cucumber in Fragrant Rice ($68 per pax) impresses with its contrasting textures. The rice, wok-fried with a house soy blend, develops a smoky fragrance before being topped with tender sea cucumber and a whole 3-head abalone — a dish that marries comfort with luxury.

Classic Chinese Duo Pastry Platter 3.5/5

Ending on a sweet note, the Classic Chinese Duo Pastry Platter ($16) showcases rotating heritage-inspired creations. Options may include a tangy Fresh Vanilla Mousse with Passion Fruit Sauce or an Awakening Lion pastry with tangerine peel red bean filling, offering a refined conclusion to the meal.

Xing Yue Xuan successfully captures the essence of Cantonese fine dining while weaving in the JUMBO DNA of seafood mastery. Whether for a business lunch or a celebratory dinner, it’s a destination worth seeking out at Resorts World Sentosa.

Note: This is an invited tasting.


Xing Yue Xuan (星粤轩)
Weave Mall
Resorts World Sentosa
26 Sentosa Gateway
#B1-201
Singapore 098138
Tel: +65 80310096
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 530pm - 1030pm
Sat-Sun: 1130am - 330pm, 530pm - 1030pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station., Take Monrail to Sentosa. Alight at Resorts World Station. Walk to destination. Journey time about 15 minutes. [Map]

ANTO Pizza E Aperitivi @ Jiak Chuan Road - Awarded No.13 in Asia Pacific and No.95 in The World in The Prestigious 50 Top Pizza Awards

ANTO Pizza E Aperitivi at Jiak Chuan is one pizzeria to watch, standing proud in Singapore’s vibrant pizza scene. Opened only late last year in 2024, ANTO has already made waves internationally, claiming the top spot in Singapore, clinching No. 13 in Asia Pacific and No. 95 in the world in the prestigious 50 Top Pizza Awards. An incredible feat for such a young establishment.

Burrata 4.5/5

While ANTO is first and foremost a pizzeria, the menu offers a handful of sharing plates that complement its pizzas well. We started with the Burrata ($28), served with three types of tomatoes and paired with pesto parlage. The burrata was fresh and creamy, while the natural sweetness of the tomatoes brought a refreshing vibrancy to the dish.

Vitello Tonnato 4.5/5

The Vitello Tonnato ($30) proved to be a welcome starter before diving into the dough-heavy mains. Thinly sliced poached veal was served with Bruno sauce, tender and melt-in-the-mouth. The veal carried a delicate sweetness that paired beautifully with the creamy, savoury sauce.

Marinara Arrostita 4.8/5

Our first pizza was the Marinara Arrostita ($26), topped with cherry tomatoes, oregano and garlic oil. The dough was light and airy with a delightful chew, while the tomatoes imparted natural sweetness. Finished with the fragrance of oregano and garlic oil, this pizza was simple yet deeply satisfying.

Rocco 4.2/5

The Rocco ($24) is a Southern Italian-style pizza baked in a small pan at over 250°C for 10–12 minutes. The result is a puffed crust with a crispy exterior and fluffy interior. Topped with fiordilatte cheese, thinly sliced potatoes, and fresh rosemary, each bite was rustic, hearty and full of texture.

Tonno & Cipolla 4.2/5

The Tonno & Cipolla ($42) was an unexpected surprise. On my first visit, Chef Antonio Brancato leaned safe and traditional with his pizzas, but this creation shows his playful, experimental side. Inspired by Japanese flavours, it featured onion purée, slow-cooked tuna prepared Asian-style and seaweed. Each bite carried the brininess of the sea, the umami of tuna, and the crunch of seaweed. It is a bold yet elegant fusion.

Wagyu Pizza 4.5/5

We also tried the limited-time Wagyu Pizza ($38), topped with cherry tomato confit, fiordilatte cheese, sundried tomatoes, wagyu beef (medium-rare), chimichurri and truffle oil. Rich yet balanced, the toppings complemented one another harmoniously, with the chimichurri and truffle oil elevating the indulgence.

Sgroppino 4.5/5

The Sgroppino ($18) is a must-order here. A Venetian cocktail of lemon sorbet, Prosecco and vodka, it is theatrically prepared tableside by the staff. Light, zesty and refreshing with just the right hint of sweetness, it works beautifully as both a palate cleanser between pizzas and a lively way to end the meal.

Tiramisu 4.2/5

To finish, we had the classic Tiramisu ($15). Soft, pillowy and well-balanced, it ticked the boxes of what makes a good tiramisu without being overly heavy.

With its world-class dough, thoughtful toppings and playful balance between tradition and innovation, ANTO Pizza E Aperitivi has firmly established itself as one of Singapore’s best pizzerias. Whether you’re here for a classic like the Marinara or something daring like the Tonno & Cipolla, ANTO promises a memorable experience worth revisiting.

Note: This is an invited tasting.


ANTO Pizzeria E Aperitivi
2 Jiak Chuan Road
Singapore 089260
Tel: +65 9689 6869
Instagram
Website
Nearest MRT: Maxwell (TE Line), Outram Park (DT, EW Line)

Opening Hours:
Daily: 12pm - 3pm, 530pm - 11pm

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Walk down Neil Road to Teck Lim Road. Turn right onto Teck Lim Road. Walk down Teck Lim Road and turn left onto Jiak Chuan Road. Walk down Jiak Chuan Road and walk to destination. Journey time about 5 minutes. [Map]

1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to destination. Journey time about 5 minutes. [Map]