Hanazen @ Chijmes - Eminent Chef Yusuke Takada Opens First Overseas Duo-Concept, Charcoal-Grilled Omakase And French Brasserie In Singapore

The founder of Two Michelin-starred and World's 50 Best Restaurant La Cime in Osaka, Chef Yusuke Takada, opened its first overseas duo-concept restaurant - HANAZEN, in Singapore on 12 March 2023. The duo concept comprises a charcoal-grilled Omakase and French brasserie. The French brasserie will be opened later, but as of now, it will focus on its charcoal-grilled Omakase dinner menu.

Hanazen's Daily Soup 3.5/5

I visited the restaurant and had its Hanazen 16-course Omakase Dinner Menu ($240). It comprises a selection of signature and seasonal dishes. We are welcomed with the Hanazen's Daily Soup, a clear and aromatic broth from boiling kombu dashi and chicken bones for 6 hours.

Singa-Dog 4/5

The Singa-Dog is a reinvention of La Cime's Boudin Dog dish. The Singapore version consists of chicken floss and chicken liver encased in a fried charcoal battered ball brushed with a punchy buah keluak sauce. Bite into the sphere for an explosion of flavours.

Beef & Tuna Tartlet 4/5

Delicately pieced together is the Beef & Tuna Tartlet. The crispy beetroot shell housed a medley of raw wagyu, akami and guacamole, garnished with julienned ginger flower and red amaranth leaves. It is a delightful tartare morsel that can be enjoyed in a bite.

Panna Cotta 4.5/5

While I am told that Singapore's kaya toast inspires the Panna Cotta dish, I could not associate the dish with it. However, this is a beautiful dish in terms of presentation and taste. Served chilled, the savoury pandan flan is stubbed with seasonal Hamaguri clams from Japan, layered with bread tuile and nanohana buds for textures, and finished with caviar for brininess.

Sea Foie Gras/ Choucroute/ Urui 4/5

Sea Foie Gras refers to the sake and cognac steamed monkfish liver (ankimo). It is served chilled with a refreshing, tangy Alsatian-style choucroute dressing similar to German sauerkraut. What excited me was a new produce I had not tried before, the young green shoots of urui. The crispy and grassy notes from the urui help to cleanse the palate after having the rich and fatty ankimo.

Prawns and Chicken Tail, Porcini Sauce 4/5

Moving on to the grill, we started with the Prawns and Chicken Tail with Porcini Sauce. We are told to have the Gambero Rosso first, followed by a piece of the fatty chicken tail. Then, lastly, have both the prawn and chicken tail together.

Chicken Heart, Mustard and Olive Sauce 4/5

I am an innard person; hence I really enjoyed the Chicken Heart grilled to a delightful tender, smartly paired with tangy whole grain mustard and olive leaf sauce.

Nodoguro, Fukinoto Miso Sauce, Grilled Turnip 4.2/5

Next is the Nodoguro (blackthroat seaperch), known for its buttery, sweet flesh in Fukinoto miso sauce. It is paired with grilled turnip, another feature of spring vegetables. It is also a timely break from the grilled items.

Abalone, Chicken Gizzard, Gyoja-Ninniku Butter 4/5

Back to the grilled items, we continued with the Abalone, served with chicken gizzards dressed in gyoja-ninniku butter. The Awabi abalone is sou vide for 12 hours to achieve a tender, yet bouncy texture, finished with caramelisation from the bincho tan.

Chicken Liver, Raisin Sauce 3.5/5

I love Chicken Liver, which is a side dish I will order whenever I have chicken rice. Hence I was looking forward to savouring the creamy chicken liver served with raisin sauce, topped with julienned oba leaf and flowers for a contrasting freshness. However, the raisin sauce is too sweet, throwing the balance off. I would prefer having the chicken liver without the sauce.

Chicken Wing, Konbu Furikake 3/5

Next is the grilled deboned Chicken Wing, lightly seasoned with furikake that allows one to appreciate the flavour of the chicken.

Lamb, Yoghurt Sauce 4.2/5

Baby lamb shoulder is used for the Lamb skewer for its tender and mild profile. Its natural flavour is accentuated by the kiss of the grill, complemented by the creamy herbed yoghurt sauce.

Chicken Skin, Spice Mix

Back to the chicken part, we had the Chicken Skin dusted with a spice mix. It is slowly grilled at a low temperature to achieve the ideal crispiness.

Wagyu Ribeye, Perigueux Sauce 4/5

To be frank, I was delighted that we have moved on from the yakitori items with the Wagyu Ribeye. The yakitori items are good, but I expected more regarding ingredients and produces for the price tag for the omakase menu. The beautiful red meat is paired with perigueux sauce, a rich French classic Madeira and truffle sauce that lifts the enjoyment.

Soumen, Warabi, Dashi 4.2/5

The last savoury dish is the Soumen in a rich dashi and chicken broth, garnished with coriander and the stalk of wild Japanese fern. The slurping goodness is elevated by adding chicken oil, adding depth and richness to the dish.

Kyoto Uji Matcha Ice Cream, Fermented Banana

Hanazen Financier

Moving to dessert, we had the Kyoto Uji Matcha Ice Cream. Combining matcha ice cream with fermented banana cream may sound weird, but surprisingly it works! Accompanying the ice cream is the Hanazen Financier. The bite-size treat closes the 16-course omakase menu with a mildly sweet finish.

While I enjoyed the food, I did not find the 16-course menu to be value for money. The price of $240 and being served chicken parts such as the chicken tail, chicken heart, chicken liver, chicken wing and chicken skin will raise some eyebrows for some customers. The restaurant tried to supplement with premium and imported ingredients/produces throughout the course, but it was insufficient to convince the paying customers.

Note: This is another invited tasting.


Hanazen by Yusuke Takada
Chijmes
30 Victoria Street
#01-21/22
Singapore 187996
Tel: +65 98202963
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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]

SARAI @ Tanglin Mall - Refreshed Thai Fine Dining Experience With A Sleek New Interiors

SARAI is a fine dining Thai restaurant located at Tanglin Mall, helmed by Chef de Cuisine Lisa. In conjunction with its sleek new interior looks, the restaurant has put together a new menu and a curated beverage programme with in-house cocktails and mocktails infused with Thai influences to go with Thai food.

Amuse Bouche - Lab Gai 3/5

We had the Exploration Lunch Menu ($58 per pax) comprising an Amuse Bouche, Starters, Mains and Desserts. Teasing our appetite is the Lab Gai, a bite-size cucumber cup filled with spicy and sour minced chicken salad, whetting our appetite.

Starters - Nam Prik Ma Kae 2.5/5, Tod Mum Hu Plee 3.5/5

For the starters, we had the Nam Prik Ma Kae, a refreshing and textural stack of endives, Thai cucumber and jicama topped with tomato chilli dip. The other starter is the crispy Tod Mum Hu Plee. The assorted banana blossom cake is deep-fried to golden brown and paired with a spicy dip.

Tom Klong Pla 4/5

For the mains, it is a set meal on its own. It comes with a bowl of soup, a plate of rice, vegetable and protein. The sweet, spicy and tangy Tom Klong Pla comprises smoked barramundi and sweet leaf bush. It is a bowl of goodness packed with robust flavours.

Pad Hed Rum Gap Dog Pak Pang 4/5, Panang Nua Yang 4/5

The other two items, Pad Hed Rum Gap Dog Pak Pang and Panang Nua Yang are plated together with the fragrant steamed rice. The Australian Wagyu was perfectly grilled to a delightful, tender bite paired with panang curry sauce. The stir-fried Dou Miao flowers with assorted Mushrooms complete the hearty and comforting plate of rice.

Pla Hmug Nung Ma Naw 4.2/5

For the mains, diners can choose either the Australian Wagyu or Steamed Squid. If you are not into beef, you can go for the Pla Hmug Nung Ma Naw, steamed squid stuffed with roe sac with chilli lime garlic sauce. The flavours are brighter and sharper compared to the wagyu.

Jelly Bi Tuey 4/5

We ended the three-course lunch meal with Jelly Bi Tuey for dessert. The Pandan Panna Cotta with Coconut Foam was smooth and creamy, while the crispy lotus-shaped cracker provided extra texture enjoyment.

Note: This is an invited tasting.


SARAI
Tanglin Mall
163 Tanglin Road
#03-122
Singapore 247933
Tel: +65 67370818
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Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Orchard Boulevard MRT station. Take Exit 1. Walk straight to destination. Journey time about 5 minutes. [Map]

Garden At One-Ninety @ Four Seasons Hotel Singapore - Floral Weekend Afternoon Tea by Nicolai Bergmann

Nicolai Bergmann, celebrity florist and Floral Art Director at Four Seasons Hotel Singapore, collaborates with Garden@One-Ninety and presents a Floral Weekend Afternoon Tea by Nicolai Bergmann. Renowned for his unique style that blends Scandinavian and Japanese design, be enthralled by his sophisticated floral arrangements as you delight your taste buds with botanical-inspired sweets and floral-inspired craft cocktails.

Botanical-inspired Sweets

Surrounded by a hand-arranged wreath of fresh flowers, the Afternoon Tea set features a medley of botanical-inspired sweets crafted by Pastry Chef Audrey Yee - Pu-Er Tea-infused Mandarin Crémeux, Osmanthus-Peach Puff, Elderflower-Lemon Panna Cotta, Yuzu-Matcha Cake, Manjari Nama Chocolate Truffle and Violet Macaron.

Pu-Er Tea-infused Mandarin Crémeux

I find the Pu-Er Tea-infused Mandarin Crémeux really adorable. Encased at its core is a sweet, tangy mandarin jam, which balances the sweetness of the cremeux. Another of my favourite is the bitter-sweet Manjari Nama Chocolate Truffle.

Savoury Collection

Scottish Smoked Salmon served in Mini Brioche

The savoury collection was delicious, with a handcrafted selection of sandwiches. I like the luscious Scottish Smoked Salmon served in Mini Brioche, and the other vegetarian-friendly ones fared just as well, such as the Truffle and Portobello Mushroom and Tomato and Green Olive on Wholemeal.

Vanilla and Blackcurrant Scones

Halfway through the bites, you will have freshly baked Vanilla and Blackcurrant Scones served to you, accompanied by homemade Lemon Balm Curd, Strawberry-Rose Preserve and Devonshire Clotted Cream.

Floral-inspired Craft Cocktails

Complete the experience with floral-inspired craft cocktails by Bar Manager Gabriel Carlos and Head Bartender Sophia Kang. Served in exquisite glass teapots, you may try the floral gin-forward Hanami or a whisky-based Apple Blossom.

Floral Weekend Afternoon Tea by Nicolai Bergmann ($68/pax) with a choice of craft cocktails and a choice of tea or freshly brewed coffee. Available on weekends from now till June 2022, served from 2pm to 5pm.

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.


Garden@One-Ninety
Four Seasons Hotel Singapore
190 Orchard Boulevard
Singapore 248646
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 8am - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 11. Walk straight down Orchard Boulevard Road. Walk to destination. Journey time is about 6 minutes. [Map]

Le Fusion @ Robertson Quay - Contemporary Tinkering With A Unique Twist of Ingredients

Le Fusion at Robertson Quay is a chic restaurant and bar opened by husband and wife duo. The duo has put together an array of modern Chinese dishes inspired from the travel around the world.

Focaccia Rose Mantou 3/5

Diners at Le Fusion will be greeted with the Focaccia Rose Mantou. Similar to the bread and butter served at a Western restaurant, the mantou is made from a blend of pumpkin and original flour with hints of oregano paired with vinaigrette dressing on the side.

Rougle Foie Gras 4/5

An unusual pairing is the Rougle Foie Gras ($25). The pan-seared foie gras rest atop a bed of Chinese glutinous rice, elevated by the tangy mandarin orange-infused in-house sauce. The combination may sound weird, but surprisingly it is pleasantly balanced with a refreshing touch.

Imperial Double Boiled Soup 4.5/5

The Imperial Double Boiled Soup ($28) is Le Fusion's luxe rendition of the traditional Buddha Jump Over the Wall. The nutritious soup which has been double-boiled overnight is packed with richness drawn from the essence of the premium ingredients such as abalone, scallop, dried oyster and a myriad of Chinese herbs. I would recommend having a sip of its original taste before adding the Nu Er Hong Rice Wine, which gives the soup a new taste profile with an added tinge of sweetness.

Crispy Pork Belly Mantou 3.5/5

A delightful dish on the menu is the Crispy Pork Belly Mantou ($12). The slow-roasted succulent pork belly with crispy crackling skin is sandwiched between soft fluffy mantou with a mix of marinated salted vegetables, mayonnaise and crushed peanuts. While I enjoyed the dish, I thought the sweet and spicy Thai chilli sauce may be a better alternative to the mayonnaise.

Braised Abalone Seafood Rice 3.8/5

The Braised Abalone Seafood Rice ($38) is an "atas' version of the Chinese Mui Fan. The rice is drenched in a special savoury consomme and comes with a medley of seafood such as Tasmania 6-head abalone, scallops, fish, squids, mussels and prawns.

Trio Pasta 3/5

Still on carbo is the colourful Trio Pasta ($38). The trio pasta flavours are green pesto, red chilli crab and sesame squid ink. While it is pleasing to the eyes, it doesn't really translate to the taste.

Crispy Pork Roulade 3.5/5

Moving to the meats, we started with the Crispy Pork Roulade ($32).  The pork belly is stuffed with a mixture of uncased sausage meat and roasted in the oven. The result is a succulent interior with a crisp, crunchy exterior. It is paired with baby tomato soaked overnight in Shanghainese plum wine, deep-fried mantou and piquillo yuzu emulsion.

Asian Crusted Provencal Lamb Rack 4/5

Coated with breadcrumbs and Provencal herbs is the Asian Crusted Provencal Lamb Rack ($46). I enjoyed the rub on the lamb rack, giving it a beautiful flavour complementing the tender lamb rack.

Tsingtao Beef Fillet 3.5/5

Lastly, we have the Tsingtao Beef Fillet ($42) which has been tenderized through 12-hour infusion with Tsingtao beef. While the meat is cooked to perfect tender, I didn't like the bitterness beer taste that distracted me from appreciating the natural sweetness of the meat. What stood out was actually the cauliflower pommes mash at the side. It was so soft and delicious.

Le Fusion Chendol 3/5, Panna Cotta with Sweet Glutinous 3/5

Wrapping up the dinner we have the Le Fusion Chendol ($14) and Panna Cotta with Sweet Glutinous ($14). I preferred the panna cotta over the chendol. The chendol lacked the coconut milk fragrant and gula melaka bittersweetness. I also think the restaurant needs to reconsider how the desserts are served. Though it looks elegant in a glass, it is hard for the diners to get to the ingredients to enjoy the dessert.

Note: This is an invited tasting.


Le Fusion
The Pier at Robertson Quay
80 Mohamed Sultan Road
#01-7/8/9
Singapore 239013
Tel: +65 63639966
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Mon-Sat: 5pm - 1am
Sun: 4pm - 10pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction of Clemenceau Ave and River Valley. Cross the road. Turn left and walk down Clemenceau Ave. Turn right onto Unity Street. Then left onto Merbau Road. Walk to destination. Journey time about 8 minutes. [Map]

The Capitol Kempinski Hotel Chinese New Year Offerings

For the upcoming Lunar New Year gatherings, usher in the Year of Rat with less traditional feasts, but nothing short of an abundant celebration. At The Capitol Kempinski Hotel Singapore, depending on whether you are with families, friends or partners, choose from full course sets or ala carte items offered by 15 Stamford by Alvin Leong and all six outlets at Arcade @ The Capitol Kempinski Hotel.

Yu Sheng 2.5/5

The 4-course/5-course Chinese Lunar Set Menu ($138/$158 per pax) by 15 Stamford by Alvin Leung start off with Pat Chun Vinegar Cured Fjord Trout “Yu Sheng” with Lime Salt, Honey Plum Dressing. The Salmon slices have been treated beforehand and can be rather salty, especially when there wasn't enough vegetable slaw to balance the preserved conditions. To keep it light and refreshing, be more careful when dressing your Yu Sheng with the plum sauce.

Australian Abalone Ceviche 3/5

This particular Chinese Lunar Set Menu takes on a contemporary twist to the traditional festive dishes, such as Australian Abalone Ceviche. For somebody who doesn't quite appreciate the usual braised Abalone, I find this take on the ingredient quite interesting, although the vinaigrette was a tad too acidic.

Eight Treasure Rice Pudding with Frozen Dried Longan Red Date 4/5

One other dish we tried on the menu is the dessert. While we craved for a soul-warming Hor Yip Fan (Lotus Leaf Wrapped Rice) in this chilly weather, in place we had a Lotus Leaf Wrapped Eight Treasure Rice Pudding, but for a sweet ending! Flambe with Lychee Wine, the sweet and warm sticky rice along with the Frozen Dried Longan Red Date will sum up your feast perfectly.

Thai Fish Maw Soup 4/5

From Chalerm Thai, its 6-course CNY Festive Special ($88 per pax) features a classic Thai Fish Maw Soup. The soup was quite well seasoned, and biting into the gelatinous fish maw does make one feel nourished.

Soy Sauce Glazed Pork Belly 4.5

When it comes to pork, you can be assured that Frieda will deliver. My favourite of the evening is probably this Soy Sauce Glazed Pork Belly ($26) by Frieda. The pork belly was well caramelised at all sides and edges, with the accompanying salty and savoury sliced waxed meat sausages lending an extra layer of flavours. It comes with rice, but as the glaze is so well balanced without any overdose of saltiness or flavours, I reckon beer or even wine will be a much better accompaniment to indulge in this dish.

Bak Kwa & Roasted Duck Pizza 2.5/5

La Scala Ristorante also has its own version of what makes an auspicious CNY dish - Bak Kwa & Roasted Duck Pizza ($28) with plum and BBQ sauces. Coming from La Scala Ristorante, this pizza was quite a letdown. The sauces overwhelmed all the ingredients, including the mozzarella cheese which some of us even missed it. Given the good pizza dough, the pizza could have been a lot more refine and enjoyable with a more thought-out combination and presentation of the toppings. Perhaps the roasted duck slices could have been more elegantly portioned on the pizza, with coin-shaped bakkwa, and definitely a lot fewer sauces.

Abalone Golden Beancurd with dried Oyster, Fatt Choy, Spinach 3.5/5

For corporate bookings, you will be hosted at The Atelier by the Capitol Kempinski Banquet, offering 4 types of set menus in both individual plating and family-style format. One of the dishes from the Family Style 6-course Chinese set ($1,088 for 10pax) is the Abalone Golden Beancurd with dried Oyster, Fatt Choy, Spinach in superior brown sauce. Each individual ingredient was quite well treated, and their respective flavour combines to form a very pleasing CNY dish.

Cheng Tng Panna Cotta 4/5

Mandarin Orange Ivory Chocolate Mousse 3/5

Menus include very delicious desserts such as Mandarin Orange Ivory Chocolate Mousse with Salted Peanut and the most beloved sweet of the evening, Cheng Tng Panna Cotta. This is like a new sensation after all the hype around chendol.

Written and photography 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.


The Capitol Kempinski Hotel Singapore
13 Stamford Road
Singapore 178906
Tel: +65 63688888
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Website
Nearest MRT: City Hall (EW Line, NS Line)