AN Omakase @ Keong Saik Road - Wallet Friendly 12-Course Lunch Omakase at $88

AN Omakase, situated on Keong Saik Road and opened last year, is a fresh addition to the omakase scene in Singapore. The intimate 15-seater counter, adorned with black stone and stainless steel, is under the experienced guidance of Singaporean Chef Shim. Specialising in bringing the ocean's freshness to the table, the restaurant offers three omakase menus: the 15-course Tatsumaki ($128), the 17-course Aozora ($188), and the budget-friendly 12-course Tsuyu ($88) for lunch only.

We had the 12-course Tsuyu, commencing with a trio of appetisers, setting the stage for what awaited us.

Hamachi 4.2/5

Ika topped with Yuzu Zest 4/5

Chitoro 4.2/5

Hokkaido Scallop 4.2/5

After the appetisers, the focus shifts to the sushi course, presenting a total of seven distinct sushi selections. The sequence begins with Hamachi, Ika, Chitoro, and Scallop. These initial four sushi pieces serve as a testament to the ocean's freshness, delivering clean and natural flavours that highlight the exceptional quality of the seafood.

Otoro topped with Beluga Caviar 4.5/5

Ebi topped with Foie Gras 4.2/5

Ikura Sea Urchin 4/5

The subsequent trio of premium sushi displayed a modern twist, incorporating luxurious ingredients to enhance the traditional sushi experience. It elevated the enjoyment with additional textures and taste profiles. The premium selection comprised Otoro topped with Beluga Caviar, Ebi topped with Foie Gras, and Ikura Sea Urchin.

Miso Soup 3/5

Concluding the sushi courses, a bowl of warm and comforting Miso Soup complemented the rich array of flavours from the previous dishes.

Black Sesame Ice Cream 3.5/5

Concluding the meal, a delightful sweet ending awaits with the Black Sesame Ice Cream sandwiched between two crispy wafers.

For diners seeking a wallet-friendly omakase experience, the An Omakase 12-course lunch set at $88 offers a compelling choice.

Note: This is an invited tasting.


An Omakase
33 Keong Saik Road
Singapore 089140
Tel: +65 9053 2226
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Daily: 12pm, 130pm, 6pm, 730pm, 9pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk to Kreta Ayer Road. Turn right onto Kreta Ayer Road. Walk down Kreta Ayer Road and turn right onto Keong Saik Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk down Neil Road. Turn right onto Keong Saik Road. Walk to destination. Journey time about 5 minutes. [Map]

Akira Back @ JW Marriott Hotel South Beach - Indulge in “The Omakase Dinner Experience”, A Luxurious 5-course by Chef Akira Back and Chef Bill Hong

Akira Back's "The Omakase Dinner Experience" is a new 5-course dinner you do not want to miss. Chef Akira Back with Chef de Cuisine Bill Hong has joined hands for this seasonal offering, which is available for dinner daily at $148 per pax. Diners can also opt for a specially curated sake and wine pairing at an additional $88 per pax.

The menu showcases seasonal specialities using quality produce, with each dish highlighting both chefs' expertise in modern Japanese cuisine with Korean accents.

Treasure Box with Citrus Striped Jack Bite

We started with a special treat of the gorgeous Treasure Box with Citrus Striped Jack Bite. While this is not part of the 5-course Omakase, it was definitely an intriguing start to the dishes to come.

Umami Hokkaido Uni 4.5/5

First on the omakase menu was the beautifully presented Umami Hokkaido Uni. The creamy and indulgent mouthfuls of uni were paired with goma miso and maitake, a combination I’ve not had before but became a fan of.

New AB Sashimi 4.2/5

Right after, we were served the New AB Sashimi. This dish features fresh slices of kanpachi dressed in a zesty tomato citrus sauce, with karasumi, ankimo and pickled radish for additional crunch.

Halibut 4.5/5

While I found the clam ang-sauce and apple purée a tad sweet for my liking, the Halibut itself was impressively buttery and tender. The sauces were also helpful to cut through the richness.

Shiso Sorbet

For our palette cleanser, we had the refreshing and minty Shiso Sorbet.

Sanchoku Ribeye

While I can’t take beef, my dining companions were raving about their Sanchoku Ribeye. It was served with cauliflower miso cream, burdock jam and myoga, a Japanese ginger.

Pork Chop 4.8/5

In replacement of the ribeye, I had a generous serving of Pork Chop. I absolutely loved the grill on the pork, which gave a thin crispness to the exterior while the meat within remained juicy. It was one of the best pork chops I've had recently!

Lobster Claypot Rice 4.8/5

The Lobster Claypot Rice can be opted for at an additional $65 top-up, and I would highly recommend it. With toppings of ikura and negi, this bowl of rice was light yet flavourful, allowing the sweetness of the tender lobster to come through.

Lobster Claypot Rice

Alongside the rice, you will be served a comforting bowl of miso soup and intricate homemade banchan.

AB Tuna Pizza 4.5/5

Before we dug into the final dessert course, we were treated to Chef Akira Back's signature dish, the AB Tuna Pizza. The crunchy crust was paper thin and laid with a blissful mix of herbs, fresh tuna and a drizzle of truffle oil.

Matcha Tart with Hazelnut Chantilly and Barley Ice Cream 4.8/5

The Matcha Tart with Hazelnut Chantilly and Barley Ice Cream was a lovely end to the meal. I thoroughly enjoyed the well-balanced mix of hazelnut nuttiness, bittersweet matcha and crisp tart shell.

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.


Akira Back
JW Marriott Hotel Singapore South Beach
30 Beach Road, Level B1M
Singapore 189763
Tel: +65 6818 1914
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Nearest MRT: Esplanade MRT (CC Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

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

MOSS CROSS TOKYO Singapore @ Capri by Fraser China Square - Debuts its First Outlet Outside Singapore

MOSS CROSS TOKYO Singapore, located in Capri by Fraser China Square, is the brand's debut outside Japan. Helmed by Executive Chef Akihiro Masuyama, boasting a wealth of experience in French cuisine, the restaurant presents traditional Japanese flavours infused with a modern French flair, showcased in its omakase menus.

Shokado-9 5/5

Two lunch menus start from $69, and two dinner menus start from $128. We had the 7-course $150 Dinner Menu alongside a 7-flight alcohol pairing ($90). Shokado-9, the dish signature to MOSS CROSS TOKYO, is presented as the First Course for all menus. The 9-course small-bite masterpiece is pieced together by arranging each dish (vary by season) according to their distinct flavour profiles. Unfolding from right to left, top to bottom, the sequencing allows diverse flavours to build up on one's palate gradually. First to awaken our palate is a chilled, tangy Tomato Raspberry Fruit Salad of Tomatoes, Fresh Raspberries and Blackberries in a Plum and Tomato Compote, followed by Seared Madai in Chef Masuyama's renowned Herb Dressing, a signature blend hailing from Tokyo. Then we moved on to a slightly spicy and creamier Chutoro Wasabi Tartar and a more vibrant Squid Shiso Sauce Orange. What came after was a delightfully sweet and rich Carrot Mousse Crab Tomato Consommé before proceeding to a savoury-sweet Corn Jelly Caviar Yuzu that exuded an intense corn sweetness.

The last column began with an interesting blend of texture and flavour - Octopus Mango Gochujang, balanced with a Red Bell Pepper Herb Rice Sushi that follows. We ended with a mouth-filling Roasted Wagyu Seaweed Sauce Avocado, featuring tender, roasted Wagyu elevated by an umami homemade seaweed sauce crafted with Marushin soy sauce from Shimane Prefecture.

Alcohol pairing: Mutsu-Hassen Prototype from Hachinohe Sake Brewery

Hyogo Oyster 4.5/5

The second course, Hyogo Oyster, is paired with a Camembert mousse and milk foam, topped with Caviar and konbu. The Camembert mousse gave the oyster a further textural boost with complementing milky notes. The dish's robust flavours are punctuated by punchy diced raw onions and tangy bursts of yuzu pearls and lime zest, adding the right amount of acidity to the overall composition.

Alcohol pairing: Matsumidori S.Tokyo Junmai Ginjo Aroma is like green apple and muscat.

Molten Crab Chawan-mushi 4.5/5

Third Course Molten Crab Chawanmushi. Done using the French technique, the spoonful of the chawanmushi was exceptionally soft and pillowy, with textural contrast lent from bits of Lily Bulb. Bisque Emulsion provided a delectable crustacean flavour to the dish.

Alcohol pairing: 2022 Sato 'L'Atypique' Orange Pinot Gris

Hokkaido Tokachi Herb-fed Beef Cutlet 5/5

Fourth Course Hokkaido Tokachi Herb-fed Beef Cutlet. Chef Akihiro Masuyama would like to showcase the lesser-known Tokachi beef in this course. While slightly less marbled than Wagyu, Tokachi beef boasts a profound and rich flavour profile, elevated by its unique diet featuring over ten types of herbs. With a slightly crisped breading of parsley and breadcrumbs, the exceptional texture of the meat was accentuated even further. The addition of Parmesan cheese sprinkle added a depth of savouriness to the accompanying homemade Worcestershire sauce.

Alcohol pairing: Wakaze Red Wine Barrel Sake

Roasted Hirame 4/5

The Fifth Course of Roasted Hirame is served with toasted Almond Flakes in Sake-Beurre Blanc with Herb Oil. While I found the fish slightly drier than desired, the sake cream sauce provided that additional richness to balance the fish.

Alcohol pairing: Folium Sauvignon Blanc 2022 This Sauvignon Blanc exhibits vibrant aromas of citrus fruits

Kyoto Wagyu Sushi, Sea Urchin 4.5/5

Sixth Course Kyoto Wagyu Sushi, Sea Urchin, Truffle Soy Sauce served with Tsugani (Crab) Miso Soup. Again, much attention was given to providing a satisfying mouthfeel. Sushi rice is marinated overnight with red wine, which helps to blend even better with the luxurious slices of tender Kyoto Wagyu and creamy sea urchin sitting atop. Bringing the elements together is a dab of truffle soy sauce spiked with more assertive Middle Eastern spices.

Alcohol pairing: Chanter Muscat Bailey A Ycarre CuveeK.

Daikon Compote Tiramisu, Mikan 5/5

Seventh Course Daikon Compote Tiramisu, Mikan. The dessert was definitely the highlight for me. A tiramisu dessert that uses daikon as the cake base. The daikon is boiled with rice to enrich its sweetness. I love the charred fresh Mikan Mandarin oranges that imparted a lot of freshness to the dish and the vibrant accompanying Mikan puree that paired perfectly with the dusting of Chinese five-spice powder and cacao powder. The airy mascarpone cheese provided that creaminess that bound everything together in harmony.

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.


MOSS CROSS TOKYO Singapore
Capri by Fraser China Square
181 South Bridge Road
#02-01
Singapore 058743
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Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Tue–Sun: 12 – 3pm, 6 – 10pm
(Closed on Sun and Mon)

Direction:
1) Alight at Chinatown MRT station. Take Exit F. Walk to South Bridge Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit B. Walk to China Street. Cross the road and walk to destination. Journey time about 5 minutes [Map]

Tempura Udon by Mizuya @ Tanjong Pagar Road - Premium 7-Course Omakase at $88 Per Pax

Tempura Udon by Mizuya at Orchid Hotel has recently launched a new menu featuring affordable 7-course omakases that offer its speciality tempura alongside good quality sashimi and other dishes.

The omakase menu offers homemade seasonal plum wine as part of the menu. It is a nice touch to the overall experience.

Hyoga fresh oyster 5/5

We had the pleasure of trying the Premium 7 Course ($88/pax), starting with a succulent Hyoga Fresh Oyster.

Assorted Sashimi 5/5

We indulged in 5 pieces of Assorted Sashimi for the next course, including a luxurious thick cut of toro. It was a great mix of Toro, Scallop, Aka Ebi, Hirame, and Tai. They are served by the Mizuya Singapore team, known for its seafood freshness.

Chawanmushi 4/5

Before the Tempura course, we had a satisfying Chawanmushi for its smooth and silky consistency.

Assorted Tempura 4/5

Salmon Tempura

We were surprised by the generous portion of the Assorted Tempura. On the platter were 2 large prawns, 1 salmon fillet, a slice of pumpkin and mushroom. The prawns were sweet and succulent, the same for the salmon fillet. The vegetables were delectable as well. The batter, however, was somewhat uneven. Some parts were less airy than the others.

Mini Negitoro Ikura Uni Don 5/5

Capping the meal was a loaded Mini Don brimming with negitoro, ikura and uni. I enjoy the topping's varying textures and briny sweetness, especially the mouth-filling negitoro. The bowl of Miso soup complemented it well.

Dessert was a scoop of Goma Ice Cream - Simple but satisfying after an indulgent meal. To enjoy the value-for-money omakase with quality and premium ingredients, you can make a reservation via Chope.

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.


Tempura Udon by Mizuya
Orchid Hotel
1 Tras Link
#01-14 Singapore 078867
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Nearest MRT: Tanjong Pagar (EW Line)

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

Direction:
1) Alight at Tanjong Pagar MRT statin. Take Exit A. Walk straight to Orchid Hotel. Go around the building to the other side facing Tanjong Pagar Road. Walk to destination. Journey time about 5 minutes. [Map]

SHUNSUI @ Hongkong Street - Merger of Kyuu by Shunsui and Kappo Shunsui Offering Affordable Kappo-style Japanese Cuisine

SHUNSUI, located at a secluded spot on Hongkong Street, is a new concept by the Shunsui Group, formed from the merger of Kyuu by Shunsui and 5-time Michelin Plate awardee Kappo Shunsui. It aims to offer authentic yet affordable Kappo-style Japanese cuisine with cutting-edge techniques coupled with a contemporary flair. In conjunction with its opening, Shunsui has launched a Grand Opening Dinner Special Course - the Kacho Course ($129++) consists of 10 seasonally-curated dishes made from fresh, premium ingredients from various parts of Japan (Ala Carte upgrade options available). Diners can also opt for the Shunsui Course ($179++) for additional premium delicacies.

Umeshu

We were offered a glass of Umeshu at the start to freshen up our senses.

Appetiser 4.5/5

The Appetiser teased my appetite with its sweet, savoury and creamy profile - In a martini glass, it contains aburi scallop, sweet persimmon and fig layered on top of mascarpone sauce.

Soup 4.5/5

For Soup, we had a comforting grounded long cabbage soup with deep fried kisu. The soup was sweet with a depth of savouriness. The deep-fried Kisu had a moist and tender flesh.

Sashimi Course (2 servings) 5/5

The Sashimi Course was rather spectacular, offering not just sashimi but also other elements of textures. Torched mackerel, seabream and chutoro are of different leanness and mouthfeel, and the touched mackerel stood out with its hint of smokiness. The Botan Ebi was creamy and succulent, and the Steamed Oyster with edamame and zingy apple vinegar puree provided another texture experience. I ended this course with a satisfying Pressed Anago sushi.

Uni Sashimi (2 servings)

The premium set allows you to enjoy Bafun Uni Sashimi.

Unagi and Eggplant tempura 4.8/5

For the Grill course, we were served a 'Japanese Burger', made with layering Unagi, Eggplant tempura and uni, finished with a douse of Japanese mountain pepper sauce to bind the elements together. The two crisp thin wafers were the right vehicle to deliver the rich flavours and mouthfilling texture all together in one bite.

Steamed Dish 4.5/5

Instead of Chawamushi with Snow Crab sauce, the Shunsui course offered an interesting dish made with Tiled Fish and Prawn steamed with turnip. The broth was light but flavorful, and both the fish and prawn were firm with a good bite, contrasted with steamed turnip, which had the consistency of a grated Chinese yam.

Negitoro, Shiro Ebi 4/5

The Sushi Course offers Hirame, Kinmedai, Nodoguro, Otoro and Negitoro. Shiro Ebi Sushi is offered instead of Negitoro for the Shunsui course. While the various ingredients delight with their freshness and flavours, I also appreciate the rice used for the sushi; it has a good bite, accompanied by a pleasant acidity that elevates the flavour of the sushi, balancing the richness of the fish and seafood.

Miyazaki A5 Sirloin Beef with Miso 4.5/5

The Main showcases Miyazaki A5 Sirloin Beef, with the right doneness to render the fats for its beautiful flavours. The miso is mixed with nuts and vegetables, hence it has a grainy texture that helps to spread over the sirloin, flavouring the meat evenly.

Rice 4/5

We had a bowl of overflowing Ikura Rice for the rice course, which the chef served with much gusto. There are 2 sizes to choose from - regular and small. I chose the regular bowl as the rice itself was really tasty!

Matcha, Sweet Bean Jelly with Chestnut 4.5/5

Desserts are of very different characters. On the one hand, we had a traditional Sweet Bean Jelly with Chestnut served with a cup of matcha brewed by the chef right before us. On the other hand, we had a homemade Mikan Sorbet crafted on the spot with liquid nitrogen, giving our meal a theatrical ending.

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.


SHUNSUI
17 Hong Kong Street
#01-01
Singapore 059660
Tel: +65 67237733
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Nearest MRT: Clark Quay (NE Line)

Opening Hours:
Tue-Sun: 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to destination. Journey time about 5 minutes. [Map]