Kakushin @ Scotts Square - Authentic Japanese Omakase with an Imaginative Twist

Nestled in the heart of Orchard, Scotts Square is Kakushin, a Japanese Omakase restaurant that offers a captivating journey through the seasons of Japan. With a seating capacity of 46, the restaurant provides an intimate and immersive dining experience. Chef Chan, the culinary visionary behind Kakushin, showcases his innovation by using the freshest and highest-quality seasonal ingredients sourced directly from renowned markets such as Toyosu Market and speciality farms in Japan.

We tried their 7-course Lunch Omakase ($168), which includes an appetiser, Carpaccio, Seasonal Warm Dish, Chef-curated Nigiri Sushi, Chef's Seasonal Dish, Soup and Dessert.

Appetizer 4.2/5

The 7-course omakase commences with an Appetizer featuring an Oyster delicately crowned with ikura and yuzu jelly. It is exceptionally fresh, exhibiting a plump and juicy texture. The toppings of ikura and yuzu jelly complement the oyster beautifully, adding layers of flavour depth to this delectable start to the meal.

Carpaccio 4.2/5

The omakase experience progresses with a captivating Carpaccio featuring uni, edible flowers, black caviar, and expertly balanced umami seasonings. This course presents a visually stunning and harmonious composition of premium ingredients, promising a truly delightful course in this omakase journey.

Seasonal Warm Dish 4/5

The next course introduces a Seasonal Warm Dish, showcasing fried Sakura Ebi that offers a delightful contrast of crunchiness and crispiness.

Chef-Curated Nigiri Sushi 4.2/5

The following course presents a platter of Chef-Curated Nigiri Sushi, including selections like flounder, sea bream, and tuna belly, each piece meticulously handcrafted to perfection. This visually pleasing and appetising presentation showcases not only fresh but also impeccably executed sushi, underscoring the chef's culinary mastery.

Chef's Seasonal Dish 4/5

The Chef's Seasonal Dish graces the dining experience with a mini donburi adorned with ikura, tuna, mushrooms, seaweed, spring onions, and delicate edible flowers. This dish is a visual and culinary masterpiece, presenting a harmonious blend of textures and flavours.

Soup 3.8/5

Next is the Kakushin Omakase Soup. Despite its unassuming appearance, this soup is a true gem. It is not overly rich to the point of being heavy, but instead, it warms both body and soul, akin to a comforting embrace.

Dessert 4/5

To conclude this delightful culinary journey, the Dessert course offers a lovely pairing of sweet Muscat Grapes with zesty sour lime jelly. This combination promises a harmonious balance of flavours, offering a refreshing and sweet-tart note to round off the meal on a satisfying and palate-cleansing note.

Salmon Ikura Don 4/5

The Salmon Ikura Don features fresh salmon slices, briny ikura, and seasoned sushi rice. It's a harmonious blend of flavours and textures, with additional garnishes like pickled ginger and wasabi and a soft and fluffy tamago. Next is the salad appetiser, followed by Chawanmushi, seaweed soup, and dessert, consisting of a sweet mango mochi.

The Chef's Lunch 5-course set offers an excellent alternative for diners seeking a more budget-friendly option than the more extensive 7, 8, or 10-course omakase menus.

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.


Kakushin
6 Scotts Road
#02-03
Singapore 228209
Tel: +65 9728 6813
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk to Scotts Road. Turn right onto Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 5 minutes. [Map]

Seafood Paradise @ VivoCity - Exciting Fusion Collaboration with Ms. Maria & Mr. Singh, Featuring Seafood-Centric Creations Like Crab Curry with Creamy Butter Mud Crab

Take advantage of the exciting fusion collaboration between Seafood Paradise and Ms. Maria & Mr. Singh by Gaggan Anand.

Available only till 17 December at both Seafood Paradise VivoCity and Clarke Quay outlets, this collaboration introduces six new seafood-centric creations that blend Singapore-style dishes with a brilliant touch of Indian-Mexican flavours.

Fresh Jumbo Canadian Oysters 4.5/5

These plump Fresh Jumbo Canadian Oysters ($12.90/pc, min. order of 2 pcs) were elevated with tangy pickled shallots, tobiko and a moderately spicy salsa taquera. I could have multiples of this!

Grilled Squid with Salsa Taquera 4.2/5

Following the oysters was the Grilled Squid with Salsa Taquera ($28.90). I really enjoyed the tenderness of the squid, accompanied by a hint of smokiness. While some of my dining companions wished for a stronger char, the dish was well-received overall. Like the oysters, it was served with a side of Mexican salsa taquera, adding a zesty touch.

Gaggan's Crab Curry with Seafood Paradise Creamy Butter Mud Crab 4.8/5

Everyone’s favourite dish of the night was Gaggan's Crab Curry with Seafood Paradise Creamy Butter Mud Crab topped with Coconut Crumbs ($128). It beautifully showcased the strengths of both restaurants, featuring Seafood Paradise’s succulent crab in its renowned creamy butter sauce, elevated by Gaggan Anand’s aromatic and spices-spiked crab curry.

The luscious and flavourful combination prompted us to order a second serving of fried mantous to mop up the sauce!

Stir-fried Live Tiger Prawn with Gaggan's Crab Curry Base 4.5/5

The Stir-fried Live Tiger Prawn with Gaggan's Crab Curry Base incorporates the same crab curry base minus the cream. The absence of cream allows the vibrant herbs and spices to shine more distinctly, especially after stir-frying with the meaty prawns.

Baked Jade Perch with Tamale Masala Sauce wrapped in Banana Leaf 4.2/5

A whole Jade Perch is marinated in a mildly spicy tamale masala sauce before being wrapped and baked in a banana leaf. This method of preparation ensures that the fish meat retains its juiciness.

Seafood Paradise Mee Goreng with Ms. Maria & Mr. Singh's Masala 4.2/5

The last creation of this collaboration is the Seafood Paradise Mee Goreng with Ms. Maria & Mr. Singh's Masala served with Papadum. This twist to our local mee goreng sees a robust infusion of malasa spices with flavours leaning more sweet.

This rare collaboration between between Seafood Paradise and Ms. Maria & Mr. Singh by Gaggan Anand is definitely worth a try, especially if you are a fan of seafood. I would highly recommend securing a table through https://bit.ly/ReservationsatSeafoodParadise before heading down.

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.


Seafood Paradise
VivoCity
1 Harbourfront Walk
#01-53
Singapore 098585
Tel: +65 62210159
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Nearest MRT: HarbourFront (CC Line, NE Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 6pm - 10pm
Sat-Sun, PH: 1030am - 330pm, 530pm - 1030pm

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

藝 Yi By Jereme Leung @ Raffles Singapore - A Sumptuous Tribute to The Hairy Crab Season

In conjunction with the hairy crab season, 藝 Yì by Jereme Leung at Raffles Singapore presents a refined and artistic line-up of exquisite Hairy Crab Creations from 16 October to 17 November 2023.

Amuse Bouche 3.5/5

Our amuse-bouche offers a myriad of sour, sweet, and spicy flavors using the technique of pickling, which is an integral part of China’s culinary history. The Pickled Genting Highlands Mini Tomato with Dried Sweet Plum whetted my appetite with its salty-sweet juice, while the rest awakened the senses with their heat, acidity and crunchy texture.

Appetizers 3.5/5

For appetiser, we got to try 2 items from their exclusive Memoirs of Nanyang Menu - Foie Gras Terrine with Calamansi & Organic Perilla Plum and Deep-fried Crab Roll with Malacca Shrimp Paste and Ipoh Guava Salsa. These 2 items highlight the versatility of ingredients native to Southeast Asia, such as the use of the tart Calamasi, the funky yet alluring Malacca shrimp paste and the zesty Ipoh's Guava. In addition, we were also served with a juicy Poached Oyster with Japanese Sea urchin & Kristal Caviar.

Hot & Sour Basil Chicken Consommé 4/5

Before the mains, we were served a soul-warming Hot & Sour Basil Chicken Consommé with Geoduck & Cameron Highlands Stem Lettuce. One could easily be fooled by its clear appearance. The heat level is quite intense, thanks to Sichuan pepper, but it also has a sweet depth to it. The slices of geoduck provided an enjoyable texture, contrasting with the crunchy Cameron Highlands' Stem Lettuce.

Steamed Hairy Crab 4/5

From the Hairy Crab Creations' menu, we sampled the most popular dish: Traditional Steamed Hairy Crab with Taiwanese Mullet Roe & Perilla Leaves, served with Osmanthus & Wolfberry Ginger Tea. The freshly sourced furry-clawed crustaceans from Taihu boasted rich and creamy roe, while every nook and corner of the shell was filled with firm and sweet crab meat. I love the warm and fragrant ginger tea at the side, lending a hint of sweet floral note to the overall taste of the dish.

Deep fried Spotted Groupa with Spicy Hairy Crab Roe 3/5

Another item on the menu we tried was Deep Fried Spotted Groupa with Spicy Hairy Crab Roe, crispy brown rice and Edamame. I found the exterior of the fish too dry and tough.

Hainanese Steamed Bentong Sakura Chicken 4.2/5

On the other hand, the Hainanese Steamed Bentong Sakura Chicken with Fragrant Pandan Rice & Yunnan Wild Fungus received rave reviews at our table. It's a pity that the Memoirs of Nanyang menu ends in just 2 days. The premium Sakura Chicken was exceptionally succulent and tender, and the accompanying rice was a star of its own. Fluffy and aromatic with pandan, the shreds of fungus mixed within further added texture to the rice.

Shao Xing Wine Ice Cream with Yam Paste & Gingko Nuts 4/5

Our sweet ending was Shao Xing Wine Ice Cream with Yam Paste & Gingko Nuts ($18) from the Hairy Crab Creations. The warm yam was velvety with just the right sweetness, complemented by the refreshing ice cream.

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.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

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]

HANAZEN @ CHIJMES - Indulgent 9/10-course Dinner Omakase Crafted by Michelin-Starred Chef, Inspired by French and Japanese Cuisine and Techniques

HANAZEN at Chijmes unveiled a completely new menu under the guidance of Michelin-starred Chef Taiseo Iwao. Chef Taiseo brings with him a depth of knowledge and culinary experience with Japanese ingredients alongside French cooking techniques.

The meticulously curated menu strives to showcase the finest globally sourced ingredients tailored to suit the local palate. The highlights are the 9-course ($180/pax) and 10-course ($210/pax) omakase options.

I highly recommend securing a seat at the counter that wraps around the kitchen. It provides a fantastic view of the chefs in action. During the visit, we had the fantastic opportunity to sample Chef Taiseo's 10-course menu.

Uni Brioche 4.5/5

The first dish of Uni Brioche made a remarkable impression, offering a burst of flavours with generous fresh Murasaki uni, Gruyère cheese, and a capsicum-based sauce done intentionally lighter atop a crisp square of brioche.

Tuna Tartare 4.2/5

The Tuna Tartare presented a luxurious blend of Nagasaki Chutoro and Akami, adorned with caviar and gold leaf.

Hotate 4.5/5

Our third course featured the Hotate, showcasing a lightly seared and plump Hokkaido scallop. It was accompanied by broccoli with clam chowder sauce, broccoli espuma, parsley oil, kale and coriander leaf, creating a harmonious blend of umami and buttery notes.

Lobster 4.8/5

I had been anticipating the Lobster since the start of the meal after watching the chefs skillfully working on its preparation with flames over the grill. The amount of seafood explosion here was spectacular. The Australian lobster delivered succulent meat, perfectly complemented by creamy béchamel sauce, lobster miso, and an intensely flavourful crustacean sauce with blue crab espmua.

Awabi 4.8/5

Another of my favourite courses was the Awabi (abalone). A spoonful of Koshihikari rice was accompanied by a bubbling hot mini-well of abalone liver sauce that was incredibly rich. You could either dip the tender abalone cut directly into the sauce or spoon it over the rice. Either way, it was delicious.

Iberico Pork 4.2/5

Next, I enjoyed the Iberico Pork with fresh wasabi and onion sauce, enhanced with sweet peppercorn that boasted mild and fruity notes. As a default, this course would be prepared with Kagoshima A4 Beef unless dietary restrictions are specified.

Pork Curry 4.5/5

Made with premium Miyazaki mangoes, mixed fruits and vegetables, Chef Taiseo’s rendition of Curry was delicately and comfortingly balanced. It was rich and creamy, carrying a mild heat and pleasing sweetness derived from the fruits and vegetables. Similarly, I had this paired with pork, which was a replacement for the original beef.

Peach Soup 4.5/5

Fresh peach and celery ice cream in a single dish? All of us had to do a double take when we heard of this combination in the Peach Soup. Both elements surprisingly matched, each carrying subtle flavours. It was very refreshing, and I loved having the additional bits of Yamanashi peach underneath.

Mont Blanc 4.5/5

There were many intricate elements in Chef Taiseo’s rendition of Mont Blanc. Next to a scoop of vanilla bean ice cream, you have creamy chestnut puree, cheese mousse, Graham cracker crumbs and thin strips of sweet potato crisps. The varied textures and flavours were a delight.

Raisin Butter Cookie 4.5/5

Our final dessert, the Raisin Butter Cookie, featured raisins thoroughly soaked in Yamazaki Whisky. It looked unassuming, but the mouthful surprised with a decadent burst of fragrant liquor.

In addition to the new omakase options, HANAZEN has introduced a revamped à la carte menu for their outdoor bar setting, emphasising sharing dishes.

Japanese Oysters Platter 4/5

The Japanese Oysters Platter ($28) was prepared in varied ways with punchy dressings.

Amaebi Salad 4.2/5

While slightly on the pricey side, the Amaebi Salad ($24) was still a delightful and refreshing dish, featuring sweet amaebi, avocado, and various vegetables.

Hanazen’s Charcuterie Platter 4.2/5

The Hanazen’s Charcuterie Platter ($28) was a beautiful mix of sweet figs, foie gras, brioche toast, Iberico ham, cheese and more.

Braised Beef Short Ribs

Although I couldn't try the Braised Beef Short Ribs ($34), this won praise from my fellow diners, who were fans of the tender texture.

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.


HANAZEN
CHIJMES
#01-21/22
30 Victoria Street
Singapore 187996
Tel: +65 9820 2963
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

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

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

The Social Outcast @ East Coast Road (Joo Chiat) - Omakase Experiential Dining Hidden in a Mexican Grocer

Nestled discreetly behind The Madman & Co, a Mexican grocer, lies The Social Outcast - an intimate omakase haven boasting 12 counter-seats. Offering 5, 7, and 10-course omakase menus for lunch and dinner, this unassuming eatery beckons diners into a world of woodfire, smoke, and charcoal-grilled delights from across the globe.

Lobster Consomme 4.2/5

The 7-course Omakase Experiential Dining ($138++) commenced with Lobster Consomme, featuring a whole lobster meticulously grilled over charcoal. This exquisite crustacean immersed itself in a pool of sweet, revitalizing consomme. The lobster's charred essence gracefully infused the consomme, adding an alluring smoky undertone.

Eggs on Eggs 4.2/5

Our adventure segued into "Eggs on Eggs" - a reinterpretation of Chawanmushi. This velvety delight harmonised four egg varieties: chicken, century, ikura, and urchin. The addition of century egg elevated the flavour and introduced a tantalising textural contrast atop the silky egg custard.

Japanese Wagyu 3.8/5

Japanese Wagyu, a short rib cut featuring a marbling score of 12, followed suit. The pristine cut received a gentle kiss from the fire on one side, seasoned with a delicate touch of pepper. A marinated egg yolk was served alongside, intended to be a luscious steak sauce. Regrettably, the yolk's excessive saltiness somewhat disrupted the delicate equilibrium needed to fully savour this exceptional Wagyu.

Tea Pairing 4/5

Amidst the richness of our preceding courses, a fragrant bowl of tea acted as the perfect intermission, cleansing our palates and preparing us for the delectable courses yet to come.

Sate Lilit 4/5

Sate Lilit Bali was our subsequent encounter, featuring minced meat skewered on fragrant lemongrass sticks and expertly grilled. This cooking technique imparted a tantalising lemongrass aroma. Served alongside were freshly cut green and red chillies, bathed in fragrant coconut oil, adding an extra layer of aroma and flavour.

Oyster 4/5

I indulged in Oyster paired with ikura and shark cartilage for the seafood offering. A novel combination, the shark cartilage introduced a delightful textural dimension akin to soft bones, perfectly complementing the tender oysters.

Congee 4/5

Inspired by Northern Thai cuisine, the Congee arrived infused with the spicy and tangy essence of tom yum, customisable to preferred spice levels. Jamaican Jerk chicken accompanied this congee and was a complete, soul-warming meal. A drizzle of lobster oil added a robust flourish to this comforting dish.

Gelato 4/5

Our culinary journey culminated in Gelato, featuring vanilla ice cream drizzled with olive oil and adorned with lumpfish caviar. This dessert skillfully harmonised sweet and savoury elements, providing a delightful conclusion to our epicurean exploration.

Additionally, The Social Outcast offers a tantalizing Wagyu Experiential Dining experience on weekends. This indulgent affair comprises 9 exquisite cuts of Wagyu, paired with a playful DIY Sando experience.

Note: This is an invited tasting.


The Social Outcast
89 East Coast Road
#01-01
Singapore 428790
Tel: +65 8923 8924
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Wed-Fri: 12pm, 130pm, 6pm, 8pm
Sat-Sun: 12pm, 130pm, 4pm, 6pm, 8pm
(Closed on Mon & Tue)

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus number 10 or 32. Alight 6 stops later. Walk to destination. Journey time about 15 minutes. [Map]